sin city smokin
Newbie
- Jun 7, 2015
- 9
- 15
Picked up a nice tenderloin, decided to give it a go...
Trimmed (carefully, as there wasn't much fat to begin with)
Did a relatively mild injection of dark beer, beef broth, Worcestershire, pepper, onion & garlic powder then let it rest in beer/beef broth for 3 hrs in the fridge. (Gratuitous shot of the Tri-Tip I did with it). Tenderloin is on the R side.
Loosely wrapped them in bacon and light sprinkle of basic rub. No salt added. Between broth, Worcestershire, and bacon, I didn't want to over-salt this beautiful piece of meat.
Smoked in cherry AMNPS low and slow; started it smoker temp 180 then slowly bumped it up each hour for first 3 hrs until IT of 110, then bumped up the last hour until it arrived at 120, then reverse seared for final few degrees,(128'ish). Pulled and wrapped in foil w/ some broth and a towel to rest for an hour and......
Pure...Butter! I've managed a couple of nice Tri-Tips using this recipe/approach but this was definitely the best success I've accomplished so far.
Trimmed (carefully, as there wasn't much fat to begin with)
Did a relatively mild injection of dark beer, beef broth, Worcestershire, pepper, onion & garlic powder then let it rest in beer/beef broth for 3 hrs in the fridge. (Gratuitous shot of the Tri-Tip I did with it). Tenderloin is on the R side.
Loosely wrapped them in bacon and light sprinkle of basic rub. No salt added. Between broth, Worcestershire, and bacon, I didn't want to over-salt this beautiful piece of meat.
Smoked in cherry AMNPS low and slow; started it smoker temp 180 then slowly bumped it up each hour for first 3 hrs until IT of 110, then bumped up the last hour until it arrived at 120, then reverse seared for final few degrees,(128'ish). Pulled and wrapped in foil w/ some broth and a towel to rest for an hour and......
Pure...Butter! I've managed a couple of nice Tri-Tips using this recipe/approach but this was definitely the best success I've accomplished so far.
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