Smoked Fillet Migon

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meat~smoker in n.j.

Meat Mopper
Original poster
Jan 1, 2007
227
10
south river,
hi every one, i`m doin a fillet migon right now,,, don`t know if any one did this b-4 ??? i got 2-pcs out of the fridge that i bought some time ago that was vacum seald ...mmmmm smelt great when i opend them !!! i used jeff`s naked rub,temp is holding @ 200-210*,apple & oak chunks for smoke,holiday cheer beer left over from x-mas & water in the bowl,,, i have my redi-check (2-probes) set @ med. I will post the food porn later on when all done !! just gotta watch the wind is really kicking up now ,,, but a nice sunny day in the 50`s ok catch ya`ll later happy smoking .... :-))
charlie
 
hi Jay,
Actually it came out pretty good, my wife loved it
PDT_Armataz_01_34.gif
!! The only thing i forgot to do is a mop..we used horseraddish sauce for dipping and the flavor was great
PDT_Armataz_01_12.gif
...I was woundering if i could have use the dripings in the water bowl and made Ajus ?? has anybody done this ?? i`m trying to get the pics up as soon as i figure out the downsizing ok tc .....charlie
 
Looks pretty good to me. You could definitely use the drippings for au jus if your pan is relatively clean. Good job! I might have to try that with the fillets in my freezer!

Jay
 
i have smoked some rib-eyes, and they would be my preference for smoking. of course, i haven't done a filet, yet.
 
n.j. not sure how deluted the beef juice would be with the water in the pan. I have used two cans of low sodium beef stock, two cans of water and a sliced onion in my water pan while smoking a 3 pound boneless rib roast. The beef juices dripping in to the pan made for some great dipping sauce.
 
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