beef tenderloin

Unknown

Have a 8 pound beef tenderloin to cook for 8 people for new years and want to not marinate and just dry rub with salt pepper and garlic sprigs inserted into meat. should I sear for 3 minutes each side and then smoke with hickory at 300 degrees?? How long of cooking time and should I put on rack with drip pan during the cooking and temp of the meat for medium rare??
A little nervous with hosting a new years party

Unknown

spiermeister,[p]down to the wire help from anyone please

KennyG

help!!!,[p]Not to worry my friend, we've got ya covered.
Nothing wrong with your seasoning and the initial sear. IMHO, 350* and indirect is the way to go. Plan on 15-20 minutes per pound. On a rack over a drip pan will provide the indirect cooking. [p]Pull at an internal temp of 120* for rare, 130 for med/rare, or 135+ for med. Let rest 15 minutes before carving.[p]Good Eat'n to ya[p]K~G

Jeff J

spiermeister, I recently did a 4 1/2 lb tenderloin, I seared 6 min side, then pulled meat off till dome temp dropped to 350, then back on till polder read 140 which gave a nice medium/ med rare. I was very happy with results.

Jeff J

Jeff J, Oh yea, I used yellow mustard, pepper corns, and kosher salt, and lemon pepper. worked well plus I had it sitting out when guests came and they all thought I was crazy put loved it. My total cook time after sear was around 40 min with my 4 1/2 lb. Egg took about 30 min to drop in temp.[p]