Christmas Tenderloin

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Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Jan 25, 2008
I cooked it with Pellets but not quite at smoke temps...5.5lb beef tenderloin cooked at 350 on the FEC for about 1.5 hrs was shooting for 145 but went to 150 before getting it pulled off.  A littlle done for me but the rest of the family thought it was just right.  Marinated for 24 hours with Italian dressing and a commercial rub, put on a cracked peppercorn crust before placing in the cooker.




Thanks for looking
Looks great Trent hope you and yours are having a great Christmas
Thanks, I hope you all are having a blessed Christmas as well. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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