Hi again all, very long time without posting. I continue to check back in for new ideas, etc but haven't really smoked anything "new" that I felt the need to post for quite some time. Well that all changed this weekend when I bought my first full beef tenderloin from Costco for dinner with my parents yesterday. I purchased the $11.99 choice "untrimmed" version as I figured I would save the $8/lb and trim it myself and the grade isn't as critical with a tenderloin - choice is just fine by me.
Here is where we started sorry, only got a picture of the bottom to start:
There was only 4 of us for dinner so I wanted to smoke a center-cut roast and save as many steaks and tips for later as possible. After trimming and cutting, here is where we ended up:
The steaks and tips are in the freezer for a later date. The roast went on the WSM with a temp between 225 and 235 with Royal Oak hardwood lump and a bit of Pecan wood.
We also cooked jalapeno au gratin potatoes and asparagus with hollandaise. The hollandaise turned out a bit runny but I know why looking back on it.
At around 1:30 on the smoker (side dishes approaching done) the tenderloin was at 124 degrees so removed it and reverse seared on the sear station of the summit for 90 seconds per side (X4). Here is the finished product:
I was a bit worried I over-seared but it turned out great! Here is the final plated view, happy to be back posting on SMF again!
Here is where we started sorry, only got a picture of the bottom to start:
There was only 4 of us for dinner so I wanted to smoke a center-cut roast and save as many steaks and tips for later as possible. After trimming and cutting, here is where we ended up:
The steaks and tips are in the freezer for a later date. The roast went on the WSM with a temp between 225 and 235 with Royal Oak hardwood lump and a bit of Pecan wood.
We also cooked jalapeno au gratin potatoes and asparagus with hollandaise. The hollandaise turned out a bit runny but I know why looking back on it.
At around 1:30 on the smoker (side dishes approaching done) the tenderloin was at 124 degrees so removed it and reverse seared on the sear station of the summit for 90 seconds per side (X4). Here is the finished product:
I was a bit worried I over-seared but it turned out great! Here is the final plated view, happy to be back posting on SMF again!
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