Last year, my sister went to a market where we buy a fair bit of pork and chicken, and they had beef tenderloin at some price I can't recall, but it was less than my local packing plant. I said yea, grab one, in spite of the fact I know the place sells select beef and I'm a bit of a beef snob. Usually buy from a local farmer. But I thought, how bad can a tenderloin be. Well, it's pretty dark red, and had I known, I would not have had her pick it up. It's been in the freezer. I'm not likely to make it as a roast, I generally do America's test kitchens recipe for horseradish crusted tenderloin, but I really like a better piece of beef for that. So I wondered if anybody had a recommendation for what to do with it in the smoker. I have 1/2 of a local cow brisket she gave me to make pastrami again. In the interest of using things up, what do you folks advise.
For your appetite encouragement, here's the very first one I made in 2014 if I recall correctly. (must edit with phone to add the pic).
For your appetite encouragement, here's the very first one I made in 2014 if I recall correctly. (must edit with phone to add the pic).
