Was thinking about smoking an entire beef tenderloin or NY from Costco. Any luck with smoking these large cuts of beef?
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No, don't do it, not a tenderloin. That's a magnificent piece of beef that needs to be cooked as a steak, not smoked.
I'm just not a fan of smoking steaks, especially whole cuts like that.
I know that's like it, but I'll let them speak up. There are some threads about smoking steak, but I don't have those handy.
Someone else have some help?
I'm just not a fan of smoking steaks, especially whole cuts like that.
I know that's like it, but I'll let them speak up. There are some threads about smoking steak, but I don't have those handy.
Someone else have some help?
If you are Experienced in trimming,silver skin work,and maybe cut away the pieces that make other meals,you can get it to where you can tie it evenly.
If it is at least Better Choice,that is a start.
Cook at 250*,because you don't want much smoke,cook to about 122*,and let rest,and it will rise to about 130*.Slice and you can get mostly med rare.
Let guests drink a few,slice across grain ,1/4 slices.
Ribdog has done a few for hospitality nights,and all the cooks raved about them.
He is the master.
Without all these requirements,listen to Smokin',and don't get involved!
If it is at least Better Choice,that is a start.
Cook at 250*,because you don't want much smoke,cook to about 122*,and let rest,and it will rise to about 130*.Slice and you can get mostly med rare.
Let guests drink a few,slice across grain ,1/4 slices.
Ribdog has done a few for hospitality nights,and all the cooks raved about them.
He is the master.
Without all these requirements,listen to Smokin',and don't get involved!
I've smoked steaks briefly then thrown them on the grill to finish and get sear marks. Steaks take on smoke readily. If you use your smoker, use little wood.
If you smoke a whole tenderloin, let us know how it turns out. I think we fall in love with our smokers and try to smoke everything. That's a nice cut of meat for grilling.
If you smoke a whole tenderloin, let us know how it turns out. I think we fall in love with our smokers and try to smoke everything. That's a nice cut of meat for grilling.
When my Sam's Club started carrying prime beef on a test market basis for the SC chain, I tried some of their steaks. While you still have to be picky which pack of steaks you buy, the meat was excellent. So one day, I was talking with one the meat guys and asked whether I could purchase a whole prime beef tenderloin. He said sure and said he would even know $2-3 off per lb. if I bought a whole one.
Well, I looked for a good method to cook one in my FEC 100 and found one on another website.Smoked Whole Beef Tenderloin
I followed this method but used Montreal Steak Seasoning that I had ground more finely than the coarse state it is in when you purchase it. Cook it up, slice it up in 1/4 inch slices, and put out with small slider size rolls along with a sour cream horseradish sauce. It is excellent. But make sure you don't overcook it. I will not cook mine past medium rare.
Well, I looked for a good method to cook one in my FEC 100 and found one on another website.Smoked Whole Beef Tenderloin
I followed this method but used Montreal Steak Seasoning that I had ground more finely than the coarse state it is in when you purchase it. Cook it up, slice it up in 1/4 inch slices, and put out with small slider size rolls along with a sour cream horseradish sauce. It is excellent. But make sure you don't overcook it. I will not cook mine past medium rare.
That looks great.
I agree with SmokinOkie, these meats are just not right for smoking! If anything try a pork tenderloin until 125, then cut into steaks & char it off. The beef just doesn't to react like pork!
Jeff
Jeff
while I do agree that this is a great piece of meat that makes a great steak, there are times when one wants a whole tenderloin. Recipes abound for roasted tenderloin that can easily be adapted to a CS. I'd set the CS to 210* with just a small amount of wood and cook to an internal meat temp of 125* and then hold; internal meat temp will rise a bit depending on how held (Leave a temp probe in place for monitoring).
The low cooking temp of 210* will give the best end result for rare to medium rare and not overcook the exterior.
The low cooking temp of 210* will give the best end result for rare to medium rare and not overcook the exterior.