No tricks, no jazz. Just a simple Costco beef tenderloin and some John Henry's pecan rub.
Trimmed and ready for the rub.
Rubbed up and ready to go.
About 1 hour later. Cook was at 350 - 370.
No complaints here. I did this for a party, so the tick ended provided medium rare while the thin part of the meat was for less fortunate souls who prefer their meat a tad more cooked.
I find it a little tricky to stabilize the egg for a 350 cook. The lump will heat the interior up to 400 pretty quickly, but adding the meat and platesetter will immediately reduce the grate temp to about 250. Opening the vents gets it back up to 350 nicely, but then interior of the egg "catches up" and I found myself closing down the vents on a regular basis to combat an ever increasing temperature.
XL and Medium BGE. Dallas, Texas.