I found some tenderloin for $6.99 lb at a place called Grocery Outlet. They specialize mainly in canned and frozen food that's getting near the expiration date, but they have a small meat and vegetable department, too. So, I thought I've give this a try. It was ungraded, but I would say it probably falls into the Select category, now that I've cooked and eaten it.
But I don't think the technique is to blame. I basically followed Bearcarver's recipe, with the exception of cold smoking for an hour, then bringing the IT up to 110° before removing it from the smoker and transporting to the Weber Performer.
Bear uses Lea & Perrins thick steak sauce, I believe. I used A-1 Thick & Hearty Probably not much difference. As you can see, I cut the tenderloin into 3 pieces. The largest is the middle section. Then the large, flat end I folded over and tied. Same with the small tail section.
Into the MES30, cold smoking with my AMNPS in a mailbox mod, two rows filled with Pitmaster pellets. (It only ended up using half a row.) Also have a pan of beer inside for moisture when the heat goes up.
Now a quick sear on the Weber.
Again the lousy lighting in my kitchen doesn't do food shots any favors.
I pulled it at 130°, but put them in a covered foil pan while I finished the corn. Unfortunately the carryover took it to medium, in stead of medium-rare.
Still turned out decent, but having a quality piece of meat to start with would have helped.
But I don't think the technique is to blame. I basically followed Bearcarver's recipe, with the exception of cold smoking for an hour, then bringing the IT up to 110° before removing it from the smoker and transporting to the Weber Performer.
Bear uses Lea & Perrins thick steak sauce, I believe. I used A-1 Thick & Hearty Probably not much difference. As you can see, I cut the tenderloin into 3 pieces. The largest is the middle section. Then the large, flat end I folded over and tied. Same with the small tail section.
Into the MES30, cold smoking with my AMNPS in a mailbox mod, two rows filled with Pitmaster pellets. (It only ended up using half a row.) Also have a pan of beer inside for moisture when the heat goes up.
Now a quick sear on the Weber.
Again the lousy lighting in my kitchen doesn't do food shots any favors.
I pulled it at 130°, but put them in a covered foil pan while I finished the corn. Unfortunately the carryover took it to medium, in stead of medium-rare.
Still turned out decent, but having a quality piece of meat to start with would have helped.
