Tenderloin strips

[3rivers smoke]

Just came up with recipe. The strips were really thin but it turned out awesome. I used garlic powder, grill mates steak seasoning and Kansas city style sweet and smokey. Put them on the smoker at 225° for 30 minutes and flipped them one time. Man they were so tender

 

[GaryHibbert]

We'll need a picture or two so we can see what you did.
Gary

 

[3rivers smoke]

 

[smokerjim]

sure look good

 

[TNJAKE]

Yep looks mighty tasty. Nice job

 

[JLeonard]

Looks darn good. I'd not turn 'em down.
Jim

 

[GaryHibbert]

Thanks for the pics--we always need Q-view. Those look good to me. Never thought about doing that. Great idea.
Gary

 

[K9BIGDOG]

Those cuts are awfully big for tenderloin. Are they loin (backstrap) cuts? I always see folks mistakenly call the backstrap tenderloin rather than loin. The tenderloins on a deer are two small strips that sit inside the cavity just inside the thighs.
Anyways, your cook looks awesome!

 

[3rivers smoke]

Those cuts are awfully big for tenderloin. Are they loin (backstrap) cuts? I always see folks mistakenly call the backstrap tenderloin rather than loin. The tenderloins on a deer are two small strips that sit inside the cavity just inside the thighs.
Anyways, your cook looks awesome!

Yeah I know what you mean. They are cut from the backstrap. Seems like everybody calls the backstrap tenderloin. Thanks for your reply