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Help Smoking a Beef Tenderloin

OilponyOilpony Posts: 43
Hello Again Fellow Green Egg Fans,
Several weeks ago many of you walked me thru the process of cooking a brisket, the flat, and it was really good.  I need your advice once again.  The wife is a beef Tenderloin fan and is wanting to smoke one on the egg.  I have asked several Green Egg friends out here in Midland and none of them have attempted smoking one.  Is this something that is recommended, if it is I will need help again in how to cook one.  I do not know weight wise of the tenderloin, I have not bought one, so I am starting from scratch.  Thanks. 
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Comments

  • pgprescottpgprescott Posts: 1,337
    I would cook at 250 indirect til reaches 115 internal temp. Then remove meat, plate setter and install CI grid if possible(if you do just put it under the plate setter when you start) open the damper and sear the outside of the meat and then rest. I would want the final temp at @ 220- 225 when removed. I would not use wood chips or chunks on a cut like this. If you have residual in the egg, remove it. Salt, pepper, garlic.
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  • pgprescottpgprescott Posts: 1,337
    Oops. Final temp 120-125.
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  • flemsterflemster Posts: 258
    Others are posting on similar thread.  You might check this out:
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    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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  • thanks, I appreciate the advice. 
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  • I would cook at 250 indirect til reaches 115 internal temp. Then remove meat, plate setter and install CI grid if possible(if you do just put it under the plate setter when you start) open the damper and sear the outside of the meat and then rest. I would want the final temp at @ 220- 225 when removed. I would not use wood chips or chunks on a cut like this. If you have residual in the egg, remove it. Salt, pepper, garlic.
    paprescott, what is the CL?
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  • pgprescottpgprescott Posts: 1,337
    Oh. Cast iron grate. Sorry. Not a must, I just like the sear you get with cast iron.
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  • Oh. Cast iron grate. Sorry. Not a must, I just like the sear you get with cast iron.
    Thanks. 
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  • Sorry to keep asking, how long does it usually take to cook at 250?
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  • pgprescottpgprescott Posts: 1,337
    There are many variables, starting meat temp, size of tenderloin, etc. I would leave an hour to hour and a half for the whole process. Get your fire stabilized first of course. It is a fairly small roast that will cook faster than say a prime rib. Starting temp of meat is huge factor, I like to get mine out of the fridge for quite a while so I'm not throwing a 40* roast on the grill.
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  • I'm thinking under an hour. It is pretty fast as the cross section of tenderloin is not much more than 2-3 inches. Remember the length does not matter it is the distance from the center to the outside, the radius if you will. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Thanks to al for the cooking tips. I'm going to try pgprescott's method. I'm cooking tonight, I'll let everyone know how it goes
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  • I nailed it! Again thanks to all of you for your help.
    image.jpg 243.4K
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  • pgprescottpgprescott Posts: 1,337
    Beautiful and delicious for sure. I'm quite jealous. A glass of wine and a couple sides?
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  • tays44tays44 Posts: 93

    Good cook!

    Beef, keep it simple, always.  Whether you're smoking or grilling.  No need to change cook set ups during and all that jazz.  Just cook it to desired internal temp.  The bigger the piece of meat, the lower the temp.  Steaks obvioulsy cooked on high heat.

    When I do tenderloins, I am about 275*, indirect, somewhere in that area, and cook to 130* and let sit for 20 minutes before cutting.  Can't go wrong.

     

    - EAT BEEF -
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  • Beautiful and delicious for sure. I'm quite jealous. A glass of wine and a couple sides?

    Baked potato, Hawaiian bread, fruit, hoffbrau salad.. No wine. I still have young ones at home so menu has to adapt to their taste, they do like cow.
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