Not sure if this is the right thread for this post, but here goes. I got home from work today and my visiting sister in law sprung a beef tenderloin on me and says "can you smoke this for me?" I have never even thought of attempting one, but you know that my smoking excitement hit Level 10. The only thing I know to do in situations like these are to dial up amazingribs.com. Of course, I was not let down. In a matter of 15 minutes I had whipped up some cow dust. Then I went to YouTube for some lessons on how to trim that beautiful cut of meat. I hit it with some kosher salt to get the dry brine going (was hoping to get at least an hour on such short notice). I stuck it back in the fridge while I took my daughter over to her friend's house on the other side of town. After I dropped her off I risked my life driving and reading up on how to cook it. I rushed home and got the Old Camp Chef fired up. Then I slathered it with some pasty cow dust and threw a couple chunks of Hickory and Apple in there. From there I tried to follow the cooking process laid out here to the T. I had to cook it at the high end due to my short notice, 245 - 250 throughout. Then reverse seared it to perfection (by my standard anyway). The results were probably the best beef I've ever served. I love this place. Go Gators!
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Chateaubriand uuuummmmm
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Congrats, but what did your sister think about the beef?Comment
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Nice cook! Perfectly medium rare.😋Comment
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That's a beautiful tenderloin! Well done.Comment
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Nice cook!Comment
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Nice!
245-250 for tenderloin is fine, maybe even better than 225. I think you run into problems when you get in that 300 range.Comment
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Dude.
Looks like you nailed it. Nice job!Comment
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That is scrumptous
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That's a gorgeous tenderloin! Kudos and congrats to you. Very nicely done.Comment
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