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Cooking a beef tenderloin tonight for family coming in
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margareedaville
Posts: 68
I picked up a 2.6 pound beef tenderloin tonight to reverse sear. I'm drawing a blank on knowing how long this will take at 225. Any thoughts on time and temp for the low and slow?
Thanks all!
CC, TX
1 Small, 1 Large, BGE Lump... and a lot of love.Comments
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I've never had a whole lot of luck with low and slow with a beef tenderloin....not enough fat, so it dries out. I typically either cook raised direct or indirect around 350 until the internal temperature is somewhere in the 110-115° range. I then pull and sear direct until it's finished. I've had the best luck with that. I generally start indirect because most of the time we marinate beef tenderloins for flavor, and marinades tend to burn and produce a bad char flavor. Hope this helps.Athens, GA
XL BGE, Large BGE and RecTec590 -
Mayberry - @350, how long would it take to get that 2.6 lb sucker up to 110?CC, TX1 Small, 1 Large, BGE Lump... and a lot of love.
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About 45 minutes, I'd say. My wife has a larger family, so we usually cook 4-5 lb tenderloins. Those generally take about an hour.Athens, GA
XL BGE, Large BGE and RecTec590 -
Great! Thank you so much!CC, TX1 Small, 1 Large, BGE Lump... and a lot of love.
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Go with @Mayberry's recommendation. He is spot on. When smoked at a lower temp, tenderloin tends to take up a lot of smoke flavor and I've had one end up tasting like an ash tray.
If you want to add some theatrics to the cook for entertainment value do it Lomo al Trapo. Remember that the rag needs to be moist....
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Mayberry said:I've never had a whole lot of luck with low and slow with a beef tenderloin....not enough fat, so it dries out. I typically either cook raised direct or indirect around 350 until the internal temperature is somewhere in the 110-115° range. I then pull and sear direct until it's finished. I've had the best luck with that. I generally start indirect because most of the time we marinate beef tenderloins for flavor, and marinades tend to burn and produce a bad char flavor. Hope this helps.CC, TX1 Small, 1 Large, BGE Lump... and a lot of love.
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