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Beef Tenderlion

atltireatltire Posts: 11
edited July 2012 in EggHead Forum
Im doing a 6-7 lb. tenderloin indirect (to protect the herb coating) tonight. What's the recommended temp. and est. cooking time?

Comments

  • EggbertsdadEggbertsdad Posts: 794
    You'll probably get a ton of different answers on this, but I would cook it at a low temp (275-300). That way it will cook the same all the way through. You can quick sear it at the end and still have it at your temp from top to bottom without that grey layer. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • atltireatltire Posts: 11
    How long would you est. cooking time.
  • psalzerpsalzer Posts: 106
    Usual recommendation is not to cook by time but by temp only.
  • EggbertsdadEggbertsdad Posts: 794
    Atltire,

    I have no idea how long that would take. The usual is to go by temp, but I like to have a general idea. At 300 indirect, I would check it after an hour and you should be getting close by 1.5 hours. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • 4Runner4Runner Posts: 2,098
    I always do reverse sear but...I go 275 or so for about an hour or until internal is 120. Then I ramp up fire and give it some color. Thick is a nice med rare and tail is for the med crowd.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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