Need advice
- Thread starter cstalls
- Start date
code3rrt
Babbling Farker
- Joined
- Aug 9, 2012
- Location
- Spokane...
I'm guessing you are talking a whole tenderloin?
I'd grill it in the 350-400 range to an IT of 130-135 at most, rest and slice. Cooking time depends on how big/thick the tenderloin is, but it certainly would't be a long cook.
KC
I'd grill it in the 350-400 range to an IT of 130-135 at most, rest and slice. Cooking time depends on how big/thick the tenderloin is, but it certainly would't be a long cook.
KC
Demosthenes9
is One Chatty Farker
- Joined
- Apr 29, 2010
- Location
- Louisville
If you want a consistent edge to edge color, keep you chamber temps below 250ish. 225 wouldn't hurt. If you want this but still want a bit of a crusty edge, pull at about 120 and let rest for a bit, then do a reverse sear on an insanely hot grill or pan.
If you want the outer edge of the meat to be more done, go with a higher chamber temp like 300 or more.
If you want the outer edge of the meat to be more done, go with a higher chamber temp like 300 or more.
That is a thing of beauty...
This! ^^^^^
CakeM1x
is Blowin Smoke!
- Joined
- Apr 23, 2012
- Location
- Madison, WI
Yup, indirect at 225-250 til 115 IT and then high heat sear 30 seconds a side (4 sides). And let rest.
RapidCityBBQ
Knows what a fatty is.
- Joined
- Jan 2, 2012
- Location
- Rapid...
These photos of perfectly cooked meat are amazing from both cooking and photography perspectives. If you too them, D9, well done.
Wolverine1967
Knows what a fatty is.
- Joined
- May 22, 2015
- Location
- Kewadin, MI
Enrico Brandizzi
Babbling Farker
- Joined
- Dec 16, 2013
- Location
- Rome, Italy
IMO, reverse searing is the way.
With just a hint of hickory for smoke, fuse method looking 190-200F cooking temp.
Pulled off at 124F foiled and rested.
No carry over will occur due the low cooking temp.
When you need start the searing action 1-2 min each side.
With just a hint of hickory for smoke, fuse method looking 190-200F cooking temp.
Pulled off at 124F foiled and rested.
No carry over will occur due the low cooking temp.
When you need start the searing action 1-2 min each side.
Demosthenes9
is One Chatty Farker
- Joined
- Apr 29, 2010
- Location
- Louisville
I wish I could, but I can't take credit for the cook or the photos. I grabbed them off of Google Images to illustrate what I was talking about.
