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northGAcock
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YukonRon

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  • THEBuckeye
    Hi Ron, you posted this in 2015. I know to cook to temp but can you give me a estimate for cook time per pound at 225? I've got 2 3.5lb center cut tenderloins. Thanks and Merry Christmas!  - Kelly Brown aka THEBuckeye.

     This cut of meat is so versatile, there are so any ways to cook, and it is very difficult not have some measure of success.
    We do whole tenderloins very often. If you choose to do these, get some butchers twine, and fold back the thin end until it meets the thickness of the rest of the loin, tie it off. I use olive oil followed by a rub, low and slow @225F, until around 110F IT (I smoke with a blend of cherry and pecan), pull let rest while increasing BGE temp to reverse sear to preferred IT. We serve on a platter sliced. Looks beautiful, tastes outstanding, zero chance for leftovers.
    Occasionally  we let the thin side go without tying off. We cut that well done section off and make the best burnt ends you will ever taste .
    Either way, have fun and enjoy the ride.
    ·
    December 2021
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