Chateaubriand by Aaron Franklin

Botch

Been awhile since I've seen anything from this guy.
 
https://www.youtube.com/watch?v=y90bSi8X-D0
 
He smoked a tenderloin, but then wrapped it for later (said it gives the smoke time to penetrate more, like smoking cheese, interesting!), then grilled it hot before serving; I've not seen that technique used on tenderloin.  He was fairly precise with his salting (1.52% by weight) but sloppy with his temps (120˚to 123˚-ish) [/sarcasm].      

JohnInCarolina

For those who'd prefer not to have to click through:

http://www.youtube.com/watch?v=y90bSi8X-D0

Botch

Please tell me how to do that, for the future?  
I used to be able to just post the link and the video would be there, but that doesn't work anymore.  

JohnInCarolina

Botch said:

Please tell me how to do that, for the future?  
I used to be able to just post the link and the video would be there, but that doesn't work anymore.  

@Botch you're going to be on the Zoom Friday, right?  I'll show you and anyone else who happens to be on the trick.  

JohnInCarolina

By the way, I enjoyed the video.  I haven't tried that approach before but it looks easy enough and you can't argue with the results he gets at the end.  Thanks for posting!

alaskanassasin

Wrong thread

JohnInCarolina

So I actually tried this cook yesterday, albeit with a whole tenderloin.   Dry brined it for 24 hrs and then smoked it on the KBQ (using post oak) for about 2 hrs until it got to 120.  Here it is wrapped and resting - solid mahogany color:



I set up a zone of coals between bricks on the BGE to sear it off.  That seemed to work pretty well.  Sliced up:




This was good and plenty tender, but I think I prefer the APL recipe just for the flavor you get in the crust.   But this is definitely worth trying for those of you who routinely do beef tenderloins.  If you don’t try new things once in a while, you don’t discover new things!

Photo Egg

JohnInCarolina said:

So I actually tried this cook yesterday, albeit with a whole tenderloin.   Dry brined it for 24 hrs and then smoked it on the KBQ (using post oak) for about 2 hrs until it got to 120.  Here it is wrapped and resting - solid mahogany color:



I set up a zone of coals between bricks on the BGE to sear it off.  That seemed to work pretty well.  Sliced up:




This was good and plenty tender, but I think I prefer the APL recipe just for the flavor you get in the crust.   But this is definitely worth trying for those of you who routinely do beef tenderloins.  If you don’t try new things once in a while, you don’t discover new things!

Great post and comparison!