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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! 

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