Reverse Sear Rotisserie Beef Tenderloin

[GreenValleyGriller]

Thanks for your comments. I may go with your and pkadare's suggestion to do indirect and sear.

[IowaGirl]

If you said you wanted to rotisserie cook a ribeye roast or a pork loin, I'd be all for doing that. A tenderloin, on the other hand, is relatively small, cooks much quicker than a ribeye or loin. I'm not sure it would benefit a lot from being cooked on a spit, although I'm sure it will work.

If you go with indirect + sear, I agree with the guys -- I'd indirect roast to 115F and then sear, turning often, to a pull temp of 130F for medium rare or 125F for rare.

[GreenValleyGriller]

I thought the rotisserie would help for even cooking on all sides. But you may be right that I'd be better off cooking on the grates with a remote thermometer and turning occasionally. Thanks for the suggestion.

[GreenValleyGriller]

I have indeed looked at the beef roast article you reference. I'll probably need to check temps every 5 minutes when I get close.

[GreenValleyGriller]

Thanks for the suggestions.

[pkadare]

Why not just forget about the rotisserie and do it indirect?

[Sweaty Paul]

I’m sure you’ve seen this link, however, I think it’s always helpful to review.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts

Huskee I suspect you’ll need to take temps fairly regularly to make sure you don’t overshoot. I’m Huskee that is pull at 115 to start the sear so you don’t overshoot your target temp.

[Huskee]

Tough to do on a rotisserie since you can't leave a thermometer probe it to monitor. I'd ballpark starting to sear at 115, take to 130 to allow for a bit of carryover to reach a finish temp of 135, but rotisserie is not a perfect way to target a specific temp.

[GreenValleyGriller]

For New Years Eve, I'm planning to cook a beef tenderloin on our Weber Summit using the rotisserie attachment. My plan is to use a low heat until almost done and then turn on the infrared rotisserie burner and the other burners on high to finish it. I'm hoping to serve medium rare and was looking for suggestions about what temperature to switch to high heat and for how long. Any estimates for the entire cooking time would be helpful as well.