Seeking whole beef tenderloin opinions

ravnhaus

I have been wanting to do something different on the Egg so I went to Sam's and bought a 5# whole beef tenderloin. I was thinking of doing it indirect about 350° with plenty of oak chunks added for proper ambience.
What internal temperature would be recommended for a proper medium rare doneness?
Should I marinate or just season with a nice pepper rub?
Anybody have any thoughts on this session?
I promise to post the photographic results with the requisite meditative moment this time.

Unknown

ravnhaus,
Check my post in archives 2/14/02 12:00 Hours.
This was a big hit....WCS

YB

ravnhaus,
I have tasted this at two of the Eggtoberfest in Atlanta and it is great.
Larry
[ul][li]SloMo's Beef Tenderloin[/ul]

ravnhaus

West Coast Smokey,
Thanks for reminding me of that post.
lobster.... ummmm.........

ravnhaus

YB,
Wife would like the spinach in this one!
Decisions, decision!

Gfw

<p />ravnhaus, you mentioned pepper. How about a Drunk & Dirty Tenderloin. Check out the link and good luck! :~}[p]
[ul][li]Drunk & Dirty[/ul]

char buddy

ravnhaus,[p]oh goody... ;-)

Car Wash Mike

ravnhaus, I use a little different cook. I marinate for drunk and dirty then before cooking I lather the whole loin in mustard, coat with char crust, spray with extra virgin olive oil and sear at 750 or higher. Rotating the loin constantly to ensure the loin gets seared After searing pull and add more lump and cook indirect for up to 3 hours at 250. When ever you have the desired doneness.[p]Good luck
CWM[p]

Trout Bum

ravnhaus,
Try the link below for a great tenderlion.
B D
[ul][li]Stuffed Tenderlion[/ul]

Unknown

ravnhaus, better to err on the rare side than overdone. I take a beef tender off at 115 deg internal, and by the time it's sliced it's at about 125 deg.