Holding a Beef Tenderloin

[FarmCook54]

I'm cooking a beef tenderloin for a family gathering today and rain is messing with timing. Since tenderloin never reaches 140, can I cook early and hold wrapped in cooler for a couple hours? It is only about a 3 pound piece so cooking to 128 internal. I'm thinking carry over to around 135. Perhaps not ideal, but am I seriously making a mistake or should I just cook it in the oven. Thanks in advance for any tips.

[Mosca]

Just do it in the oven is my advice.

[shify]

Agreed!

[DavidNorcross]

So are you cooking at home and then taking to the gathering?

[FarmCook54]

Thanks. Took the advice to cook indoors in the oven. Skills being poor it turned out overcooked (I got nearly 25 degrees of carryover) and underseasoned. I should have put extra rub on with no smoke. Not the end of the world and learned.