Beef tenderloin trimmings

You can cut them up into cubes and make an awesome curry. If you really "need" to smoke them then do so in a foil pan and then make the curry, I bet that would taste awesome, as a matter of fact, I just gave myself an idea for dinner later this week, yum. I you have never made curry I can guide you in the right direction. You can often cook them quickly unlike a beef stew, because I believe the meat you have left is tender and high quality, they don't need a long cook. Just a thought.

The sidestrap (chain) has a fair amount of sinew and fat. Once trimmed you can grind it regular or course and use it as you would any ground beef recipe...burgers, chili, tacos, meat sauce for pasta, etc.

The roast you refer to is often used by restaurants for Chateaubriand or tenderloins steaks requested medium-well or well done. It's girth provides for a thinner steak, which grills up faster than a thicker "filet mignon".

You can also roast/smoke it whole, cut thin slices for Stroganov, slivers for stir fries, cubes for Beef Bourgigonne or pretty much whatever else you can think of. There is a piece of silverskin sandwiched in the middle of that cut. Try to remove it if possible.

The chain I ground up made 3 nice 1/3 pound burgers. I had a little trouble keeping them together on the grill. They were very tender and tended to fall apart but I made it work. I was very pleased with the outcome. I might spice them up more next time. Thanks for the tip on the silver skin. I did not know that, thanks