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Author Topic: Smoked beef tenderloin  (Read 2353 times)

Offline Electric Miner

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Smoked beef tenderloin
« on: July 04, 2015, 11:09:43 AM »
The 4th of July Beef Tenderloin

Trimmed and rubbed in sea salt and coarse black pepper.




Trussing the beef using crochet 101.






Ready for the smoker, more or less.

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Offline Electric Miner

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Re: Smoked beef tenderloin
« Reply #1 on: July 04, 2015, 04:44:57 PM »
The tenderloin spent an hour and a half in the deep freeze to lower the starting internal temp, then into the smoker to soak in a mixture of cherry and mesquite smoke. The bacon-wrapped corn on the cob, and sausages will go in later.


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Offline Electric Miner

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Re: Smoked beef tenderloin
« Reply #2 on: July 04, 2015, 05:41:19 PM »
Lovely trickle of smoke...

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Offline Electric Miner

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Re: Smoked beef tenderloin
« Reply #3 on: July 04, 2015, 06:10:48 PM »
Bacon-wrapped corn and sausages in...


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Offline Electric Miner

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Re: Smoked beef tenderloin
« Reply #4 on: July 04, 2015, 09:47:23 PM »
Tenderloin pulled from the smoker at 135 internal...




Carved at 140 internal...

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Offline Mad Dog Stafford

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Re: Smoked beef tenderloin
« Reply #5 on: July 05, 2015, 06:57:05 AM »
Yummy!  L@.

I'll ahve to try the way you did the corn on the cob.  ;)
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