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First Beef Tenderloin

TDAuburnTDAuburn Posts: 14

Hey folks - I am doing my first beef tenderloin tonight.  I am thinking of marinating for a bit (an hour) in worcestershire and Montreal steak rub.  I have a few questions on the cook below:

What is the best wood to use?  Thinking of hickory but open to other ideas.

What is the Trex method?  Is that the best to use?

The tenderloin is 6 pounds fully trimmed - rough guess on how long the cook will take?  How long should I allow for "rest"?

Is 6 pounds enought to serve 10 people?

Any other comments / suggestions welcome!  Thanks! 



  • HankyorkeHankyorke Posts: 146
    I reverse seared the last one I did. Cooked to 120 indirect at about 350. Pulled it off and let it rest in foil wrap while I pulled the plate setter and dropped the grid and got LBGE to 650ish. Seared for about 45 seconds then flipped. It was great.

    Either tie up the tail or cut it off for steak sammiches.



  • HankyorkeHankyorke Posts: 146
    Can't help on time but I remember it cooked faster than I thought it would.
    Didn't use any wood.



  • Thanks!  Forgot one questions...should I cook indirect or direct? 
  • We did a 4.6 pounder the other night.  Reverse seared to 105, let rest for 20 min in foil... Then cut into steaks then seared at about 800 for around 1 min each...

    Came out too dry I think.  My in-laws who love medium well said it was the best they ever had.  I like mine medium rare though, and based on the temp after seared, it should have been medium rare.

    I don't think I'll reverse sear another beef tenderloin again.  Next time, I'll cut into steaks first, season with salt, and then just sear the old fashioned way.  Or I might just have a bad Thermapen...
    CC, TX
    1 Small, 1 Large, BGE Lump... and a lot of love.
  • TDAuburn said:
    Thanks!  Forgot one questions...should I cook indirect or direct? 
    I did our whole beef tenderloin indirect on the reverse sear.
    CC, TX
    1 Small, 1 Large, BGE Lump... and a lot of love.
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