Smoking whole tenderloin

[jcam222]

Well its been awhile since Ive had time to stop in here. Did do a couple turkey breasts for Thanksgiving that were VERY well received. We have a large family gathering for Christmas this weekend and black angus beef tenderloin was on sale for $9.99 if you bought them whole.

I have read a lot of different info on them and am trying to zero in on the proper temp to set the MES40 at . Mine is about 8 lbs. I would like to get it to about 115 to 120 in the smoker at which time I will reverse sear it on my egg grill at 600 degrees and bring temp to around 140.

So that said anyone have solid advice on what temp to use to get this bad boy to 115/120 in around 2 to 2 1/2 hours? Weather may be a little snow / rain mix around 32 degrees. The last thing on earth I want is to finish the thing early prior to guest arrival and have well done loin, that would kill me lol.

Thanks for any advice and Merry Christmas all

 

[SmokinAl]

It's a solid plan if you like your beef med/well done.
If you pull it at 115 to 120, that's perfect. But the reverse sear to 140 will have a carryover cook to 150+.
If you like your meat done that way then your fine.
Personally I like beef tenderloin at the very least med/rare.
Rare is even better for us.
If you are looking for med/rare, reverse sear to about 130. Then with a 10 minute rest, the carryover cooking will bring it up to about 140. It sounds to me like this is where you want to be.
Al

 

[Braz]

I have not done a whole tenderloin but have done many filets cut from the tenderloin. I set my MES at 250F and smoke till the IT is 100F. Then I pull and let them rest while the grill comes up to sear temp (450-500F) and sear to 130 (Med. rare) or 140 (Med.) I am not sure what to tell you about the time frame other than to say allow more than what you think. If you get through the smoke phase too quickly, resting for a bit between the smoke and the sear won't hurt.

One tip for doing a whole tenderloin: Fold the tapered skinny end of the loin back over itself and tie it in place so the whole piece is close to the same thickness for its entire length. Makes for more even cooking.

 

[jcam222]

great info guys thanks. I will definitely pull off around 110 or so and sear to 130. Folding back the skinny end is a great tip too.

Still looking for anyone who's done one to comment on what temp might get me a cook time to 110 in about 2 to 2 1/2 hours.

 

[motolife313]

Curious where u got the tenderlion from for that price? Have fun with it