Ping Thirdeye - beef tendeloin

Well, It looks like I can answer both of you in the same thread....I see GirlyEgg also asked this question in one below. Last question first, yes I guess you could fold over the small end and tie, this works very well on a pork tenderloin, maybe that is what you saw.



For that first question - timing....I knew this question would pop up, and the truth is....I can't say exactly. And here's why. I buy the whole ones and trim myself. An untrimmed one looks like this.



After trimming them, I wind up the main muscle which has a large end & a small end, and the chain which I remove.



The first variable in the cook time question is of course pit temp. The next variable is the size and degree of trimming of your roast, one pound will make a difference. Another variable is the fact most folks sear them first and I don't.

I can tell you guys and gals what my intentions are. I'll be using a very raised direct set-up over a medium hot fire, 300°. I'm cooking the roast on the right (the one 1 labeled small end). I will rotate it a couple of times during the first 30 minutes to even out the color, and stick it with a cable thermometer once it starts to firm up a bit. Then I will put all of my faith into what the thermometer tells me. I would like to see it up to 70° or 80° internal in the first hour, and will tickle my vents to try and make that happen. Taking it the next 40 degrees or so will be more important. I don't want the pit temp so high that the color will get too dark, nor too low as to dry out the roast. I am thinking a window of 20 to 30 minutes is all I'll need for it to finish. I know I've done smaller ones in around an hour, so my unofficial guesstimate for my roast is 1 hour 15 minutes.

I promise to keep notes on tomorrows cook.

Yep, the T-Rex crew is no stranger to beef. Please let us know how it turns out.