Beef Tenderloin

For steak that large, I'd suggest a hold time of about an hour, even two, like a PR. Longer does help.

I would take them out, get a high temp and put them back in to crust up, maybe some more rub at that time.

Yup...I'm approach 'em from a PR 101 method. I'll report back later this week after the function.

Hey Max, This winter I did a steak dinner for my cook team and did beef tenderloin. I sliced it about 1.5 in thick and a marinade of a mild broth just cause I jike that flavor. I set the FE to 224 and smoked them to 140. Then pulled and coolered them for 30 min or so. They loved it so much they want it all the time. I can't explain how tender they were, actually melted in your mouth. Good luck, hope it turns out good.

Actually I'm smoking WHOLE 7 lb tenderloins. The plan is to smoke, hold and slice 7 oz. portions.

Playin' this one by ear but I have a pretty good idea as to a game plan. I'll report back with the results. Thanks though!

Here's the aftermath:

4 tenderloins weighing between 6.5 - 7 lbs. each. Trimmed off all excess fat and silverskin. I tied the tails under to produce a uniform width on the meat. Brushed with Worcestershire and gave them a sprinkle of Montreal Salt and ObieCue Garlic-Pepper.

Set the FEC100 for 190 and began the cook. Raised the temp to 220 after 1 hr. They hit 100o at the 2 hr 15 minute mark. Transferred them to a 400 o oven & basted with pan juices. Pulled and foiled at 120o. Held 45 minutes.

The front and tail produced medium cuts, the center 2/3rd's was perfect med-rare. Great flavor with a hint of smoke. The banquet party loved it.

Congrats Chris.

How thick did you slice it for the banquet party?

My intended portion size was 2 slices, combined weight of 7 oz +/- Most slices were about half an inch...thinner at the front of the t'loin, thicker on the back end.

Gotcha, that sounds good. At my next cooking class, my entree will hickory-smoked, mushroom crusted whole beef tenderloins. I think that will go over well.

RibDog. When the class is over, can you share the recipe with us like you did with your short ribs?

You got it. My class is May 6th I believe so you may have to remind me to share the recipe.

John are you using fresh or dried mushrooms? Reading your post, the first thing that came to mind was Porcini powder.

Fresh. A mixture of baby bella and shitake.

If it turns out as good as the plain,prime you did for the cooksite at Lakeland last year ,made into sandwiches on fresh Italian bread with horseradish sauce,it would be worth them making the trip down to Tampa.