So I have a tenderloin ... just over 8 lbs ...
So same old, same old ?? 250F dome, and aim for 125F to 130F internal?
Do you guys reverse sear?
How long you think this cook is gonna take for 8lbs to medium rare?
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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Ogden, Utard
Other thing I read is that this whole cook is only like 40 minutes to medium rare??
So this is not a low and slow cook at all?
There's a lot of ways to cook a tenderloin, but this specific recipe has you searing direct first - so hot dome temp (400F-500F). After getting a good sear, leave it DIRECT so the fat & baste drip directly into the coals, but start restricting air to slow the cook down. The tenderloin will continue to brown and take on a nice glaze as you baste. Don't worry about dome temp at this point so long as it's not rising.
I don't know if you're familiar with APL's style, but the continued basting is where a lot of the magic happens as the fat in the base drips into the coals, vaporizes, and rises back up onto the meat.
Btw, the recipe wasn't written for a BGE so you can ignore the "cook with lid open" instructions.
Here's a bit of the butt end of my last cook using this recipe.
While it rest for around 10 min, I let some butter melt on it, drizzled some balsamic vinegar glaze and olive oil, and sprinkled some herbs on it.
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Run me out in the cold rain and snow
How do you guys get the bacon to stay wrapped around the permitted of the steak? Do you use a toothpick????
Sounds like you did it right. I try and get some browning before I start adding the glaze. That said, you're basting with fat and not a sugary glaze, so you don't really have to worry about it burning. The key is the baste drips down into the fire and vaporizes back up onto the meat, which tastes wonderful.
If I recall correctly, you're not just slathering on mustard like you would a pork butt, but making a wet paste by mixing 1 part mustard with 1 part soy sauce and worchestire each. That should result in a fairly thin (soupy) "paste".