To smoke or not to smoke a tenderloin?

BBBQ

I’ve got this beauty ready for tomorrow—nice piece of prime tenderloin from Costco. I’m going reverse sear. 225 until it reaches 115, then rest and tent, crank the heat and put it back on for about 60 seconds a side. What is everyone’s thoughts on best rubs for a tenderloin (wet or dry) and whether to throw some chunks of hickory in there for smoke? I’d go with Dizzy Pig Cow Lick and mesquite but my MIL is coming to dinner and thinks pepper is spicy so can’t do that. As for the smoke I’m worried maybe that ruins the nice buttery flavor of a tenderloin and pairing with my favorite of creamy horseradish. 

JohnInCarolina

Do you have any post oak?  For me, nothing works better for putting some smoke on beef than post oak.  

blind99

If you want to do the whole thing on the egg — I’d keep it simple. Salt and pepper. Get a really nice clean fire for your low part. Soaking up a lot of dirty smoke is no bueno. Then pull it and crank the temp and throw on a few chunks of oak. Do the sear over the oak and let it pick up a little good smoke flavor. 

SonVolt

Personally I would go straight lump, but I'm sure it will be delicious either way. 

lightningque

i have done mine with a hint of mesquite and it was excellent.  I think its a personal taste thing. 

BBBQ

Thanks all. I do have some post oak and love the idea of just a little smoke with the sear. I think I will keep it dead simple with a little salt and pepper and finish with rosemary compound butter (have a lot of rosemary in my yard still kicking). 

speed51133

You are in a smoking forum asking if you should smoke meat?!

BBBQ

The beauty of the Egg my friend is it’s so much more than a smoker. 

SonVolt

speed51133 said:

You are in a smoking forum asking if you should smoke meat?!

Smoking forum? I'd say my egg is used as a smoker <30% of the time. 

ElkhornHusker

I was contemplating the same question.  The tenderloin is currently marinating overnight, grill to 115 IT, then sear is my plan.  Lump only for this one

nolaegghead

Warning to all doing a reverse sear, you will probably overcook it.  This is a cut that will have a 10-15F post cook rise in temp.  I recommend searing first, take off grill and let it cool for 15 minutes, take an internal temp and then SLOWLY roast indirect to 5F below your target temp.

ElkhornHusker

What should be the final IT?

dmourati

125F +/- 10 degrees in the thickest part.

littlerascal56

Wife’s boss is a professional chef, and made steak Diane for the Christmas party.  Best tenderloin I have ever had.  Melts in your mouth.

BBBQ

Turned out just fine with the good advice of oak finish. Just salt and pepper, indirect to reverse sear. Pulled at 115 and honestly would pull at 120 next time. Just a bit medium rare for me but others thought it was perfect. 

loco_engr

WOW . . . fantastic looking cook

looks like lots of good leftovers

RajunCajun

BBBQ said:

Turned out just fine with the good advice of oak finish. Just salt and pepper, indirect to reverse sear. Pulled at 115 and honestly would pull at 120 next time. Just a bit medium rare for me but others thought it was perfect. 

Looks like perfection, well done my friend.  I agree with @nolaegghead that you can easily have a 10deg carryover.  I typically pull at 110ish and let rest while the fire gets to roaring and end up pulling at 120ish with a carryover that hits right at 130ish. My wife won't let me do steaks any other way.

GoldenQ

WOW and WOW    I must try that and pull at 120 like you suggest.

Hans61

Looks good!

etherdome

speed51133 said:

You are in a smoking forum asking if you should smoke meat?!

It’s a legitimate   question. Some things need smoke. Others get plenty of smoke flavor purely  from the lump.  I know he is referring to a beef tenderloin but just as an example I never put smoke on a pork tenderloin. Just lump and gets plenty of smoke flavor. That being said, +1 for a small amount of post oak on that!

Grambler

How long did your cook take?