how long for beef tenderloin

plunkpeach

I have a 5.8 lb whole tenderloin. I plan on searing first, then bring down temp to 375. How long should I guess for it to be around 130?? I'm having a hard time forecasting when dinner might be served?

New Egg owner Tim

Misippi Egger

Suggestion, since bringing the temp down is one of the time-limiting steps in your plan.

Cook indirect with a little smoke at 250* - about 1.5-2 hr. Remove from Egg when internal temp reaches 120*. Emote platesetter and drip pan, open all vents and bring the temp up to 500-600*. With long tongs and preferably gloves, sear on each of 4 sides for 1 minute each side (careful on time). Cover on platter with foil and rest until ready to slice.

thirdeye

Welcome to the neighborhood.... you couldn't have picked an easier cook. Depending on how it's broken down, diameter wise the cook will take 1-1/2 to 2 hours. ~thirdeye~ Rule Number 4 is "don't ever set an exact sit down time, and you'll never be disappointed".





I use a raised set-up with a pan for a heat shield early on in the cook, then finish off raised direct. I start off around 300° pit temp and decide if I want to ramp the temp up or down depending on how fast it's cooking. Generally I like the color enough that I don't need an end sear.





Keep the Egg going while you rest the roast, and if anyone's slice is too rare, just return it to the cooker for about a minute or two on each side. Serve the more done side up to fool the eye.

Carolina Q

Now THAT looks awesome!!

Please send directions. I'm comin' to your place!!!

plunkpeach

Thanks for the words! It was awesome. stuck with gameplan with sear first and then did 350(cut into two pieces fat and skinny-started fatboy 30 earlier). The fatboy piece showed 135 and I took it off and rested. It was rare and I put it back on for 25 minutes. med rare then. skinny was 130 and perfect the first time.

I probed the fat piece in several areas but all showed same temp. this is second time thicker meats showed 130+ but were too rare(and I like it med rare). any ideas?

bottom line it was really good; This is fun stuff!

thirdeye

Mass, fat content, bone in or out, and cooking technique can all have an effect on heat transfer. And you proved that out from one end of a tenderloin to the other. Resting is also important, and the larger the roast the longer they need to rest. One of the reasons I like lower pit temps early and an end sear is the even doneness I can get, but that's just me.

It's really good you are using a thermometer, and another good idea is to record plenty of details of your cooks. Here is where this really makes sense.... As you get more pit time under your belt you will notice you prefer certain combinations of variables. Maybe a particular cut (like a NY steak over a T-Bone, a rib chop over a loin chop) You will also get in the habit of cooking certain thickness or weight of meats because your results are so good when you do. Good notes will allow you to repeat what works good for you.

For example, it's really common for me to buy steaks 1" to 1-1/4" in thickness, and chops 3/4" in thickness. I prefer briskets around 13# and butts around 8#. Some things I brine and I have certain trimming habits (like for thighs) that I use. I also believe that foil has a place in good barbecue. I personally put more faith into my dry seasonings than I do into a sauce. Having a good foundation of time, temps, flavors and experience allows me to cook outside the box with confidence, and this will be your goal.

Misippi Egger

Great advice!

benny

great advice, i agree.

get a composition notebook and keep details. been doing that for five years now. whether its tenderloin, butts, or prime rib, or turkey. I always try to stick with the same size until If got it down the way I like it.