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Beef Tenderloin - Indirect

Cooking a 6 LB whole beef tenderloin tonight and curious if anyone has tried using indirect method for this kind of cut?

Comments

  • TomR,[p]All the recipes I've seen called for direct, but I don't see why you couldn't. My understanding of the difference between direct and indirect is how gutsy you are. Not sure what that'd add to the cooking time. I'd just cook until you got an internal temp of 140-145° for rare to medium rare.

  • Kelly Keefe, I remove beef tenders at 115-125 (thermometer probe in thickest place) to get rare at the thick end and med-rare at the thinner end. 140 gets well-done for me. It's best to err on the rare side until experience tells you what temp works for you.

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