- Nov 7, 2018
- 845
- 2,698
We happened to come across an entire Angus choice beef tenderloin for about $50 not that long ago and said that would be great for Christmas dinner. We got it and put in the freezer. I cut a chunk off from the thicker end for last nite's dinner.
Put it in the fridge couple nites ago to thaw and once thawed, trimmed off the fat and silverskin then hit it with some SPOG and chipotle powder. Didnt trim off the two side muscles, because, well why not.
Tossed in the MES with cherry chips yesterday a little after 3 with plans to eat about 6. It took a little less time to cook than expected, but rather be done too soon than too late. Got it to about 135 and pulled out of the smoker and tossed it on the grill for some good charry goodness.
Since it was done a little early, about 5, wrapped it in foil and a towel and was gonna leave it a cooler for about the next 40 mins. With hopes it gets to about 140 before slicing. I know med/rare is the prefered temp for this but that is a lil too underdone for the wife.
Pulled and unwrapped it from the cooler about 545 because the thermometer was getting up in temp still, bordering on 150ish, I need new probes, and bouncing around. Made the first slice, it was like cutting butter and a little taste, man that was good.
Sliced up the rest, pulled some baked taters and rolls from the oven, made some peas and dinner was served. Didnt get a plate shot though.
Put it in the fridge couple nites ago to thaw and once thawed, trimmed off the fat and silverskin then hit it with some SPOG and chipotle powder. Didnt trim off the two side muscles, because, well why not.
Tossed in the MES with cherry chips yesterday a little after 3 with plans to eat about 6. It took a little less time to cook than expected, but rather be done too soon than too late. Got it to about 135 and pulled out of the smoker and tossed it on the grill for some good charry goodness.
Since it was done a little early, about 5, wrapped it in foil and a towel and was gonna leave it a cooler for about the next 40 mins. With hopes it gets to about 140 before slicing. I know med/rare is the prefered temp for this but that is a lil too underdone for the wife.
Pulled and unwrapped it from the cooler about 545 because the thermometer was getting up in temp still, bordering on 150ish, I need new probes, and bouncing around. Made the first slice, it was like cutting butter and a little taste, man that was good.
Sliced up the rest, pulled some baked taters and rolls from the oven, made some peas and dinner was served. Didnt get a plate shot though.
