Xmas Eve Help

TCT · December 2014

After the relative success of the Thanksgiving Spatchcocked Turkey, I have been enlisted to cook the beef tenderloins for Christmas Eve. I have tried to read all the previous posts so as not to be annoying but still have questions. Plan is to cook 2 - 5LB tenderloins at 225 to 250 degrees, indirect with platesetter and drip pan. I do not have a Digi Q or other temp controller. How difficult is it to maintain these low temps? What is the best way to do it? I have become a huge fan of throwing in some wood chunks for all my cooks. Thinking apple for this but want to know if it's a good idea - would mesquite be too much? Lastly, I know to cook to temp, but any ideas of approx time for these at these temps would be greatly appreciated. And if I am totally off on my ideas, I will defer to those who know much more than I!!

Eggcelsior · December 2014

Mesquite can be polarizing to some so don't go to heavy if you use it. Oak and hickory are nice as well. It isn't hard to maintain the temps you posted, just keep an eye on the meattemp after 20 minutes or so. Are you planning on searing?

Another option is doing an herb crust and roasting a bit higher temp-wise(350-375).

TCT · December 2014

I was planning on reverse sear. Would you recommend the herb crust at the higher temp?

Eggcelsior · December 2014

Probably not for the sear. Maybe make a sauce for the side.

nolaegghead · December 2014

I would cook it direct with a bit of oak, just salt and pepper until it was around 110F, then let it rest on a cooking rack for 5 minutes or so. Loosely tent until you're ready to carve it and serve. It should be around 120-125F, a perfect rare-medium rare.

Reverse sear works well, but before you know it it can overcook and there's no going back from that. I wouldn't attempt that unless it's a very thick tenderloin or you like it cooked medium.

theyolksonyou · December 2014

Or sear on the front end so you don't over shoot the temp on the end.

tcracing · December 2014

Explain how you can sear on the front side, but not over shoot you tempature.

theyolksonyou · December 2014

Get the egg roaring hot, sear the meat a couple minutes a side. Take off to rest and shut down egg to your roasting direct or indirect desired temp and finish the cook to your desired IT. Search T Rex steak method for detailed instructions. @tcracing‌

tcracing · December 2014

Thanks @theyolksonyou‌

TCT · December 2014

Nolaegghead, what dome temp should I shoot for?

nolaegghead · December 2014

TCT said:

Nolaegghead, what dome temp should I shoot for?

@Mickey has a good thing going on. I'd hit a dome of 400F and cook direct, pull at 110F (if you like rare-medium rare) in the thickest part. The ends and thin parts will be cooked more and you can cook up any cuts on a CI pan for people that like it overcooked.

TCT · December 2014

Thanks to everyone who gave me help on this 1st time tenderloin cook. Turned out quite well!! Merry Christmas to all!!

Xmas Eve Help

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