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Chateaubriand by Aaron Franklin

Botch
Botch Posts: 17,334
in EggHead Forum
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].   ;)    
"Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
     -RIP Greg Lake

Ogden, UT, USA

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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,669
    For those who'd prefer not to have to click through:

    http://www.youtube.com/watch?v=y90bSi8X-D0
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Botch
    Botch Posts: 17,334
    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.  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • JohnInCarolina
    JohnInCarolina Posts: 34,669
    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.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • JohnInCarolina
    JohnInCarolina Posts: 34,669
    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!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • alaskanassasin
    alaskanassasin Posts: 8,889
    edited December 2022
    Wrong thread
    South of Columbus, Ohio.


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  • Photo Egg
    Photo Egg Posts: 12,137
    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!
    Thank you,
    Darian

    Galveston Texas
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