whole beef loin

[newsmokerky]

Has anyone smoked a whole beef loin? Friend at work wants me to smoke one for him. Is it good smoked? So lean, I wasn't sure what to tell him.

 

[smokerjim]

as long as you don't over cook it they are delicious, most people smoke to internal temp of 140-150 degrees. when you say the beef loin are talking about the tenderloin, strip loin or the whole beef loin.

 

[chef jimmyj]

I am going to assume you mean whole Strip Loin, the muscle that comprises NY Strip Steaks, T-Bone and Porterhouse Steaks.
They smoke up great. Just handle like other tender beef roasts. For Med/Rare, smoke at 225 to an IT of the 115°F then finish at 450, smoker, oven or grill, until the IT hits 125. Rest 20 minutes while the Roast finishes to an IT of 130-135. It's hard to say how long as Short Loin thickness varies. Probably 2 hours to 115...JJ

 

[newsmokerky]

Tenderloin.

 

[SonnyE]

I wanna see this...

 

[newsmokerky]

I wanna see this...

That's why I'm asking.

 

[SonnyE]

That's why I'm asking.

I got curious and found this:
Beef Tenderloin

Looks like a huge piece of prime beef.
Makes me drool thinking about it.

 

[newsmokerky]

I got curious and found this:
Beef Tenderloin

Looks like a huge piece of prime beef.
Makes me drool thinking about it.

I've seen several threads on google. I'd rather hear it from somebody here. I trust this site more than google.

 

[SonnyE]

I've seen several threads on google. I'd rather hear it from somebody here. I trust this site more than google.

Oh, Okey dokey.
Stand by, and by, and by, and by....

 

[chef jimmyj]

That is a horse of a different color...In general the same info applies. If you have not cleaned and trimmed a whole tenderloin, check out some videos on the process of removing the silvers skin and chain meat. Fold the Tail under an tie it so the whole tenderloin is a uniform thickness. Still smoke at 225 to 115°, about 1.5 hours, then sear as quick as possible. A grill or strong broiler is best. A 500° oven works too. Again take it to 125 and rest...JJ

 

[gmc2003]

That is a horse of a different color...In general the same info applies. If you have not cleaned and trimmed a whole tenderloin, check out some videos on the process of removing the silvers skin and chain meat. Fold the Tail under an tie it so the whole tenderloin is a uniform thickness. Still smoke at 225 to 115°, about 1.5 hours, then sear as quick as possible. A grill or strong broiler is best. A 500° oven works too. Again take it to 125 and rest...JJ

JJ would slicing them into medallions be better?

Chris

 

[chef jimmyj]

JJ would slicing them into medallions be better?

Chris

If you want to speed things up, sure . And hour or 2 of cold smoke followed by searing, by any means to an IT of 125, would be great...JJ

 

[newsmokerky]

That is a horse of a different color...In general the same info applies. If you have not cleaned and trimmed a whole tenderloin, check out some videos on the process of removing the silvers skin and chain meat. Fold the Tail under an tie it so the whole tenderloin is a uniform thickness. Still smoke at 225 to 115°, about 1.5 hours, then sear as quick as possible. A grill or strong broiler is best. A 500° oven works too. Again take it to 125 and rest...JJ

What about rub/marinade? My friend always marinates his over night prior to baking. I guess I could do that, then pat it dry real good. Rub like prime rib? Kosher salt, CBP, and garlic?

 

[motolife313]

No marinade on a good piece of meat like that. No way Jose. Some good oil and salt and pepper. Pull at 132-135 is what I would do on my stick burner. If you got a good rub you like tho use that. Can’t go wrong with a known good rub

 

[chef jimmyj]

I go through a lot of Montreal Steak Seasoning from McCormick on beef. It is Coarse SPOG plus Coriander, Dill Seed and a touch of Red Pepper Flake. Tenderloin is tender and expensive but compared to other, fattier, cuts of beef can use a little help with flavor. Marinades are a bit too strong but Montreal Steak or other rub you like is beneficial...JJ

 

[newsmokerky]

I go through a lot of Montreal Steak Seasoning from McCormick on beef. It is Coarse SPOG plus Coriander, Dill Seed and a touch of Red Pepper Flake. Tenderloin is tender and expensive but compared to other, fattier, cuts of beef can use a little help with flavor. Marinades are a bit too strong but Montreal Steak or other rub you like is beneficial...JJ

So, no marinade, based on everyone's suggestion. I like the Montreal steak seasoning as well. I'm gonna get my friend to buy a loin, and cut off a 8-10" chunk of the thick end. He can cook the rest in the oven the way he normally does, and I'll smoke the chunk for him to try. Smoke it to temp with just rub, then put on grill at 500 to sear, then rest. Thanks for the suggestions guys.

 

[SmokinVOLfan]

How did the tenderloin turn out? I did a whole one at Christmas then reverse seared it on my hot gas grill. It was awesome everyone loved it. Simple SPG and rosemary. Wouldn’t take the temp over 125 though IMO. Gotta be medium rare.

 

[baboy]

You can take the chain and make a nice sauce out of it.

Cleaned two cases of them once and was making a sauce out of them. One of the dishwashers, high school student, came over and asked what I was making. I told him a sauce made out of beef penis, promptly lifted out one of the chains from the stock and told him it was to raise the testosterone levels of the retired men to keep them active (worked at an upscale retirement home). He asked if he could taste it and didn't bat an eye on my explanation just thought it was interesting. Told him the truth before he went home so I didn't have to listen to his parents.

 

[newsmokerky]

Have not done it yet. Waiting for buddy to buy one. Maybe Superbowl weekend.