I'm gonna smoke a beef tenderloin.
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I'm gonna smoke a beef tenderloin.
Any suggestions? Anyone ever done it? Low and slow. Cook it around 250F with mesquite smoke (real wood, not pellets).
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Re: I'm gonna smoke a beef tenderloin.
I would think you would need to be careful to not overcook it.
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Re: I'm gonna smoke a beef tenderloin.
Boil it first.
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Re: I'm gonna smoke a beef tenderloin.
I would have thought the same thing. I always thought a beef tenderloin HAD to be cooked super hot and super fast. But, I just built a new smoker and have been trying it out and I had promised some guys on a hunting trip I would grill a tenderloin. So, I started looking for recipes to smoke one, instead. And it turns out it is a preferred method of cooking them for a lot of people. Heat control is critical since it will dry out quickly if over cooked, but low and slow actually increases that window of success.WarmBidetWater wrote: ↑Tue Nov 05, 2019 5:23 pm I would think you would need to be careful to not overcook it.
From what I can tell, you do very little. Salt and pepper. Tie it up to make it uniform. Cook at 250 for about 1-1/2 hr to 2 hrs until the internal temp is around 125 or so. Then take it off and blast it over a hot fire to sear the outside. You want to end up with internal temp of around 140.
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Re: I'm gonna smoke a beef tenderloin.
I don't know how different a tenderloin would be from a prime rib roast but when I do a prime rib I pull it off the smoker at an internal temperature of 135 wrap it in an old towel and let it rest in a cooler for an hour.
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Re: I'm gonna smoke a beef tenderloin.
dry towel or wet towel?peterosehaircut wrote: ↑Tue Nov 05, 2019 6:20 pm I don't know how different a tenderloin would be from a prime rib roast but when I do a prime rib I pull it off the smoker at an internal temperature of 135 wrap it in an old towel and let it rest in a cooler for an hour.
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Re: I'm gonna smoke a beef tenderloin.
Ive always operated on the concept that chicken is cooked hot and fast. keeps it from drying out or getting tough. but red meat needs time to break down the connective tissue that makes the meat tough. low and slow is the way to go. have to keep it from drying out by keeping the temperature low. some people brine the meat for AT LEAST 24hours to keep it moist and hydrated.Flumper wrote: ↑Tue Nov 05, 2019 5:54 pmI would have thought the same thing. I always thought a beef tenderloin HAD to be cooked super hot and super fast. But, I just built a new smoker and have been trying it out and I had promised some guys on a hunting trip I would grill a tenderloin. So, I started looking for recipes to smoke one, instead. And it turns out it is a preferred method of cooking them for a lot of people. Heat control is critical since it will dry out quickly if over cooked, but low and slow actually increases that window of success.WarmBidetWater wrote: ↑Tue Nov 05, 2019 5:23 pm I would think you would need to be careful to not overcook it.
From what I can tell, you do very little. Salt and pepper. Tie it up to make it uniform. Cook at 250 for about 1-1/2 hr to 2 hrs until the internal temp is around 125 or so. Then take it off and blast it over a hot fire to sear the outside. You want to end up with internal temp of around 140.
definitely want to try it again, was college since the last time I smoked some meat. That came out wrong, I realize that now.....
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Re: I'm gonna smoke a beef tenderloin.
Careful, a gender researcher told me if you put too much meat I'm your mouth, itll turn you gay. Something about all the hormones we pump into our meat.
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Re: I'm gonna smoke a beef tenderloin.
that's pretty much exactly how i do it. i have never smoked a prime rib roast, but i have smoked tons of briskets. i wrap them at around 165 and keep smoking them until they get 195 to 203. then wrap them in a towel and put in a igloo cooler for an hour (at least, sometimes 4 or 5 hours). A huge chunk of meat like that takes a long time to rest properly. Plus its impossible to time a brisket to be done "x" minutes before dinner. So you just have to plan to try to have it done 3 or 4 hours ahead of time and let it sit in the cooler if its done early.peterosehaircut wrote: ↑Tue Nov 05, 2019 6:20 pm I don't know how different a tenderloin would be from a prime rib roast but when I do a prime rib I pull it off the smoker at an internal temperature of 135 wrap it in an old towel and let it rest in a cooler for an hour.
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Re: I'm gonna smoke a beef tenderloin.
dry. just something to insulate it.allwhitemeat wrote: ↑Tue Nov 05, 2019 6:23 pmdry towel or wet towel?peterosehaircut wrote: ↑Tue Nov 05, 2019 6:20 pm I don't know how different a tenderloin would be from a prime rib roast but when I do a prime rib I pull it off the smoker at an internal temperature of 135 wrap it in an old towel and let it rest in a cooler for an hour.
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Re: I'm gonna smoke a beef tenderloin.
Wrap it in bacon first.
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Re: I'm gonna smoke a beef tenderloin.
Used and unwashed sex towel.allwhitemeat wrote: ↑Tue Nov 05, 2019 6:23 pmdry towel or wet towel?peterosehaircut wrote: ↑Tue Nov 05, 2019 6:20 pm I don't know how different a tenderloin would be from a prime rib roast but when I do a prime rib I pull it off the smoker at an internal temperature of 135 wrap it in an old towel and let it rest in a cooler for an hour.
wut?
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