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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!