smoked beef tenderloin

All depends on how good they are and how many sides you have. With steaks, and I put tenderloin in that class, I figure 1 pound per person, but I think you'll want to cut that a bit, unless money is no object. Figuring these weight about 5lbs, I'd figure you want a minimum of 2 for 15 people. I'd get three for that number. Of course if you overcook them, people will eat less. :wink:

As a general rule, the thinner the cut of meat, the higher the temperature you cook at. For prime rib, I generally go 225*. For tenderloin, I'll go to 275*, as a roast. If you're doing steaks, then cook like a steak. Do not cook past medium rare or they tend to take on a liver-like flavor.

I two would suggest two tenderloins for that crowd. I usually reverse sear when smoking. Smoke very low 180-200 until internal temp reaches about 110. You will get good penetration at low longer temps. Then I remove and sear hot over coals and wood on the grill till about 130 internal and nicely seared! Foil for about 20-30 minutes before slicing. Temp will rise to a very nice medium rare in the center and more medium on the ends. For more rare don't wrap but wait at least 20 minutes before carving.

Oak rocks for tenderloin.

Looking forward to that on Christmas myself. Fortunately I only need to buy one.

WRT the cooking process, it depends on how you want your slices to look. If you want a consistent edge to edge color, shoot for 225 to 250ish.





If you want the loin done more on the outer edges and less done in the middle, cook at a higher heat 275+. (The higher the heat, the greater the variance).

I would cook 2. You probably won't have much left over