Tenderloin burnt ends??? - Smoking Meat Forums
2014年5月22日 · Burnt Ends by the nature of the beast is typically how the very fatty and high collagen, Point of the Beef Brisket is used. Because it is so fatty it can be Smoked a couple more hours, beyond that of the Flat, without getting dried out. If this cut of pork is 1" X 3", or less pieces, then it is a Tenderloin.
Beef Tenderloin - smoke or grill? - Smoking Meat Forums
2022年12月13日 · I'm going to prepare a beef tenderloin along with a spiral slice ham and cornish game hens. For the beef tenderloin, should I grill or smoke it? Either way, I want it to end up medium rare. My guess is smoking will take longer. I've …
Beef Tenderloin Question - Smoking Meat Forums
2017年5月25日 · The recipe I am making calls for a 2 lbs tenderloin and says to smoke at 220 for 1.5 to 2.5 hours to get to 140-145 degrees. The one i have is about 5-6 lbs millerbuilds
Smoked Beef Tenderloin - Smoking Meat Forums
2021年12月14日 · I would go with an old school SPOG rub with a little hint of rosemary and smoked at 250° until IT reaches 125°-130°. Reverse sear on a screaming hot grill or hot cast iron skillet to an IT of 140°.
Sous Vide Beef Tenderloin w/ cream sherry mushrooms and …
2023年6月24日 · As I continue to work my way to the bottom of the chest freezer, next up is the tenderloin from our cow. Sous vide for two hours at 129 degrees F, ice bath for the bag, then smoke for an hour before searing off to serve.
Cold smoking a beef tenderloin - Smoking Meat Forums
2012年8月14日 · You may not realize (I suspect you don't or you wouldn't be doing this) that unless you are cold smoking with meat in a chamber that is at refrigerator temps (<40*F) that you are essentially putting this piece of meat into the danger-zone temps, for the entire time of cold smoking, until re-chilled to <40*F, then again when you actually cook it.
Beef Tenderloin Butt ~ Foamheart - Smoking Meat Forums
2017年8月23日 · The center-cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand steak and beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for, such as beef Stroganoff.
Beef tenderloin | Smoking Meat Forums - The Best Smoking Meat …
2006年6月23日 · Reserve 1 tbs of this mixture for mop <recipe follows>. Rub the rest into the meat and sear your tenderloin in a li'l olive oil on high heat for 30 to 40 seconds per side. Place your tenderloin in the smoker. Add the 1 tbs of the garlic mixture you saved and add it to 1.5 cups of beef stock and mix well, Use this as a mop.
Dry Brining Beef Tenderloin - Smoking Meat Forums
2010年10月16日 · Dick, you do realize this is beef tenderloin, not pork. I've done that with the bacon but because I'm only cooking this to around 125-130 it is only on for about 30 minutes. Hardly enough time to cook the bacon or impart in real bacon flavor. I've never really cared for seasoning beef tenderloin with anything other than salt/pepper/garlic.
Beef Jerky Recipe - Smoking Meat Forums
2017年7月13日 · Barbeque Beef Jerky Recipe Ingredients 2 1/2 lbs lean beef to 1/4" thickness 2/3 cup teriyaki sauce 2/3 cup Sweet Baby Ray's BBQ Sauce 1/4 cup Worcestershire sauce 1 1/2 tsp freshly ground black pepper 1 1/2 tsp garlic powder (or 1 Tbs minced garlic) 1 1/2 tsp onion powder 1/2 tsp cure #1 Hot version: