I’ve never done a whole loin at once. Is there any technique difference between tenderloin and prime rib?? Thanks in advance. Ron P.
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Cooking whole filet tenderloin
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Founding Member
- Jul 2014
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- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Like a lot of things there are a lot of ways to do it. Compared to rib roast it's going to take less time because of lower fat content and smaller circumference. So you want to watch your internal temp pretty closely. I'd do a low and slow for a while, get it up to approaching rare or medium rare IT (115-125), then sear or broil.
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What EdF said. I always bacon wrap mine to add the fat content back in. It's really a totally different animal in that regard. My advice would be to cut it into 4-6" steaks, turn them on end and deal with it that way. They sear quickly so watch the IT closely.
By the way, I see you're a charter member and this is your first post? Did you just awaken from a long sleep?
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Founding Member - Moderator Emeritus
- Jul 2014
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Author of the book Barbecue, fire and smoke
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Yep, reverse sear is the way to go. I've done more than I can count. I assume it's beef by the way? If it is too thin in one end (it usually is), just fold it back over and tie it with butcher's yarn so it is more equal in thickness.
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