Smoking a beef tenderloin

[walking dude]

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

 

[cowgirl]

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..

 

[tn_bbq]

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.