Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First Beef Tenderloin

TDAuburnTDAuburn Posts: 3

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! 



Sign In or Register to comment.