Smoked Beef Tenderloin

Forum: Food & Fitness
Author: [Food & Fitness] Topic: Smoked Beef Tenderloin
ApacheM PM ApacheM
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Posted: 12/23/2010 1:33:26 PM

This is SPECIAL and for SPECIAL people.

What you will need:
1.   Whole beef tenderloin (weighs approx 6 to 8 pounds it's gonna cost you about $50, but it'll feed 10-12 people and you will be a hit.)
2.   1 cup of your favorite Texas BBQ Rub (I have used brisket rub on the ones  I cooked)
3.   1/4 cup of worchestershire sauce
4.   1 large aluminum pan
5.   Some special folks to feed this to
It is really a simple cook.
Prepare your smoker or if you are using a grill set it up for indirect cooking. Preheat the pit to 225 degrees. Total cooking time is about 2 to 3 hours. Internal temperature should be 140
degrees in the thickest part of the tenderloin for medium rare and 150 degrees for medium. This piece of meat is so good do not dry it out by going over 150 degrees internal meat temperature.

Prepare the meat by first removing the meat from the packaging and cut away as much of the shiny silvery membrane that you can cut away.
There is not much fat on this piece of meat, and since we are smoking it, it is not necessary to cut away any of the fat you might see on the meat. If you want to trim it up a bit that is
fine but leave some of the fat on the meat to add with the flavor and the moisture of the meat.

Use the simple 1-2-3 method and cover the meat first with the worchestershire and then use the brisket blend (or your favorite Texas BBQ Rub) to cover the meat. You should have a nice wet
coated piece of meat. Place it on the smoker with the thickest part of the tenderloin pointing toward the heat source. Cook for about 1½ hours at 225 degrees and then place the whole loin (do not cut) in the aluminum pan for the final hour or so. This will let you catch some of the natural juices that are coming from the meat. I pulled mine at 140 degrees internal temp in the thickest part of the tenderloin. Let it stand for about 10 to 15 minutes.
Cut the pieces in ¾ inch to 1 inch slices. Best to cut to order for each person to keep all of the natural juices in the meat until they are cut.

If you want to serve with some horseradish sauce that is fine but it is really not necessary. Just cut it and enjoy what you have smoked to perfection.
This just melts in your mouth and you will be blown away by all of the compliments you are going to get and deserve.

ApacheM PM ApacheM
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Posted: 12/26/2010 9:28:36 AM
 I'm serving this at a New Years party, Can't wait....
dl36 PM dl36
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Posted: 12/26/2010 1:02:24 PM
sounds amazing... 

I dont have a smoker to pull this off and I know that it would not come out the same in an oven...
ApacheM PM ApacheM
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Posted: 12/27/2010 10:53:28 AM
 Turned out GREAT, and NO it won't work in an oven, but if you try smoking some meats, you'll be surprised and an electric smoker works fine and they're cheap $25-30.
ApacheM PM ApacheM
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Posted: 12/27/2010 12:45:21 PM

 I like the electric version b/c you don't have to keep an eye on the fire, just the chips on the burner.

BTW, a few chips go a long way.

wallstreetcappers PM wallstreetcappers
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Posted: 12/27/2010 2:02:59 PM
Other than substituting in Olive oil for 'shire sauce, the rest sounds great!

I bought a 8 lb prime eye of prime rib roast, its in the freezer and I have been researching how I want to prepare it..
ApacheM PM ApacheM
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Posted: 12/27/2010 2:05:50 PM
QUOTE Originally Posted by D_Forrester:

Apache....where do you suggest getting an electric smoker?

Are you more of a fan of hickory or mesquite chips?

Thanks!

Both work fine, I like mesquite b/c it burns hotter and slower.
ApacheM PM ApacheM
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Posted: 12/27/2010 2:13:53 PM
QUOTE Originally Posted by wallstreetcappers:

Other than substituting in Olive oil for 'shire sauce, the rest sounds great!

I bought a 8 lb prime eye of prime rib roast, its in the freezer and I have been researching how I want to prepare it..
You can do the same thing with a prime rib roast. 225-250F the lower the temp. the better 3 1/2 to 5hrs. 140-145F for that beautiful pink inside(med.rare) and take it to 160F for medium. Cut it in 1/2 to 1 inch slices and it will melt in your mouth.
captjohn67 PM captjohn67
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Posted: 12/27/2010 3:26:50 PM
sounds great Apache  
redg PM redg
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Posted: 12/27/2010 3:35:03 PM


love slow cooked pork
HutchEmAll PM HutchEmAll
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Posted: 12/28/2010 1:48:45 PM

This sounds great, but you can just rub with olive oil, season with salt and pepper and roast in the oven at 425 until internal temp of about 135.  Carry over heat will push it to 140-145.  Let rest 10 minutes and cut.

We had this on Christmas.  Phenomenal.  The meat is so good that it doesn't have to have anything else if you're a true purest.

But the smoking does sound interesting and I may have to try it out. 

ApacheM PM ApacheM
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Posted: 12/31/2010 11:10:52 PM
the smell is wonderfuf, I hope everyone has a GREAT new Year.
yock1571 PM yock1571
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Posted: 1/2/2011 7:55:32 PM

For prime rib I think its a lot better roasted then smoked.For christmas eve slow roasted a boneless 10 pound prime rib.

Rubbed good extra virgin olive oil then just made a rub of garlic powder,accent and sea salt.

Smoking a good quality prime rib not for me .Smoking is for brisket,ribs,NEVER EVER for good prime rib.

Treat a good prime rib with extra care slow roast it.

ApacheM PM ApacheM
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Posted: 1/10/2011 5:05:43 PM
 I smoked one at my brother's place this weekend and it only took 2hrs, using mesquite chips. Be careful and check the internal temp. 140-145F.
Cyrax PM Cyrax
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Posted: 1/13/2011 7:00:36 PM
I don't have a Smoker   I'm going to need alot of Charcoals if I'm going to cook it that long in a Grill....
TREE88 PM TREE88
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Posted: 1/22/2011 8:04:40 PM

Apache

I cook the same thing on my Hast Bake grill and its awesome.

 

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