Just got my FEC100 and decided to try a beef tenderloin as it was on sale. Trimmed it down the night before (about 5 pounds after trimming)and seasoned with brisket rub and let it sit in the refrigerator for 24 hours. Took it out and let it get to room temperature and then put in the FEC100 for 1 hour at 180 with some hickory pellets. Then turned temperature up to 225 until I hit 120 internally with the beef tenderloin. Then I moved it over to my BGE which was set at 500 indirect and seared both sides for 5 minutes each. It then removed and foiled for about 10 minutes and it came out medium rare with a lot of flavor from the smoke and rub. Got 2 thumbs up from the family........
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