Planning a Christmas Beef Tenderloin

[lemans]

so I have been pretty busy the last two weeks so my poor smokers are sitting un-loved in the snow.. but that’s all going to change next week..
I’m planning a full tenderloin for the family.. anyone have experience they would like to share?? I know about trimming and removing the silver skin
But the timing is my issue.. I don’t want to start too early.. can I rest it in a cooler like a brisket??? Ideas???

 

[motocrash]

I do them two ways,fast and hot (~500* for ~45 min) and medium heat (~275* for ~1.5 hrs).I like to slit/stab with a fillet knife and stud with slivers of garlic sometimes followed by Kosher salt,CPB over Apple(fave) or Pecan.Stick with mild woods to let the beefy goodness be the star.I always open air rest,never tried cooler....

 

[Bearcarver]

so I have been pretty busy the last two weeks so my poor smokers are sitting un-loved in the snow.. but that’s all going to change next week..
I’m planning a full tenderloin for the family.. anyone have experience they would like to share?? I know about trimming and removing the silver skin
But the timing is my issue.. I don’t want to start too early.. can I rest it in a cooler like a brisket??? Ideas???

Here's one I Smoked about 3 months ago.
Came out Awesome!!! Got all the Info with it:
Link:
http://smokingmeatforums.com/threads/smoked-beef-tenderloin-on-sale.267738/

Bear

 

[mneeley490]

Best trick with tenderloin I've found, is that you measure about 1/3 of the way up from the skinny end.
Then cut almost all the way through. After that, fold the skinny end back up over the thicker part and tie off with twine.
You should now have a tenderloin that is roughly the same thickness along the entire length, and will cook more evenly.

 

[lemans]

Awesome tip

 

[lemans]

Oil garlic salt and pepper!

 

[motolife313]

Just curious what kind of deal your getting on the tenderlion? How about marinade it to get some extra flavor in it

 

[lemans]

Getting it from Sams club prime 7.99$lb

 

[motocrash]

Awesome tip

Great if everyone likes their meat done the same.Otherwise not.

 

[lemans]

I’m thinking 135. In the center

 

[SmokinAl]

Best trick with tenderloin I've found, is that you measure about 1/3 of the way up from the skinny end.
Then cut almost all the way through. After that, fold the skinny end back up over the thicker part and tie off with twine.
You should now have a tenderloin that is roughly the same thickness along the entire length, and will cook more evenly.

Why didn't I think of that?
So simple, but a great idea!
Al

 

[Bearcarver]

Folding it like that is important when using high heat, like in the Oven, however when using 220° Smoking temp I like it stretched out so all sides of the whole Tenderloin get their share of Smoke, and @ 220° it all ends up Med Rare from Bark to Bark.

As seen in this Step by Step:
http://smokingmeatforums.com/threads/smoked-beef-tenderloin-on-sale.267738/

Bear

 

[WillRunForQue]

Without pics it never happened, I know, but I did one last night on my mini in a ring. Basically the same idea as above, but I sliced partway into the thick end horizontally to create a taper, laid that over the tapered thin end, and tied a couple of pieces of twine to hold the ring in place. Perfect fit on the mini!

I didn't have a thermo on the mini, just inside the meat, but it was hot with a full bed of coals. Took 1:45 to hit 135. Basted with a little bacon grease a couple of times, dang it was tasty!

Wish our Sams had that price on prime! Mine was GFS at 8.99 for choice.

 

[motolife313]

I’m thinking 135. In the center

If I did one I'd pull it at 125. Then u can sear it up on a griddle to people's likes. That way it will come out medium rare and not almost done