Beef tenderloin

There's a couple of posts about it, do a seach on "beef tenderloin" and see the thoughts.

Me? I wouldn't smoke it, but since you have two pieces go ahead, you'll see some thoughts in those threads. Do it just like you would a prime rib.

Smokin'

I agree w/Smokin. I wouldn't smoke em. tried it once and just didn't enjoy it. It's such a dense cut of meat and already very tender. Do the prime rib thing or cut it into 1 1/2" fillets, wrap them with one strip of bacon and seer them on a grill. Yummie!!!

I love my smoker, but you can't beat a 1.5 -2 inch filet done to med. rare on the grill.
Lee

That's a heck of a deal for 11 lb of tenderloin. How'd you happen on a deal like that? Was it USDA graded?

http://community.webshots.com/photo/37674616/491429739kurQnj

Mmmmmm!!! seared tenderloin, then finished to perfection in the oven.

THis link should work now......I used the wrong one orginally.


dan

Dan,

You have to register to see the photo. If you want to email it to me, I can post it here.

Smokin'

I have found the heaven of all meat markets in West Hartford CT. They regularly have tenderloin choice to prime on sale for $3.99/lb. Whole NY strips for $4.99/lb and I picked up two racks of ribs, St. Louis cut for $22.00, which I consider pretty cheap compared to the grocery stores. Their meat is excellant and I ordered a brisket either CAB or choice to pick up this Saturday. They even pulled the membrane off the ribs. Hall's market is the name if anyone wants to know.

ct-q,
here's a thought. if i wanted smoke flavor i would freeze it hard as a rock before i put it in the smoker. i would get the smoker to around 165f and smoking and then put it in for no more than 2 hours. this would allow a nice smoke taste and ring i think and after that i would finish it in the oven after defrosting in the reefer.
just an off the top of my head idea
hope it gives you a better idea
jack

Thanks Jack. That was my thought from the beginning....not to cook it in the CS but more to allow a little smoke flavor in the meat prior to finishing in the oven. Thanks for refining the process.

ct-q,
glad i could help and it sure beats breaking out a brining pump and hitting it with liquid smoke
jack
ps. after that brain f-rt. i just had another idea. might work ok too. on the rack just above the heat element put a pan with ice in it. it should work similar to cold smoking and in an acidic enviorment like smoke is with hard frozen meat i don't think there would be a lot of concern about bacterial growth but you're on your own