Smoking a beef tenderloin

Discussion in 'Beef' started by walking dude, Jun 14, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    I want to do Steak De Burgo tonite........its a Iowa thing........and would like to give it a kiss of smoke...........

    so......maybe just a hour, then do the cast iron thing later?

    I know I know........talking TIMES! ! ! ! ......but will cook to temps later, just want to smoke it abit........any thoughts.......i have done a tenderloin YEARS ago by smoking it.........but don't want to smoke this to temps.......

    TIA
     
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    I would think that an hour in the smoke would be good. Just guessing though deud....it would be better than no smoke at all AND it wouldn't be up to temp in that time.

    Take pics for us..[​IMG]
     
  3. tn_bbq

    tn_bbq Smoking Fanatic

    I'd do a warm (or cold) smoke just to give it some smoke flavor. I'd do the cooking over high heat. Perhaps use just a few brickets with some smoking chips and keep those temps very low. I finish my steaks over direct, high heat.

    I do this with my steaks and love the smoke flavor.
     

Share This Page