daddyo
New member
I am cooking a whole beef tenderloin for Father's Day. I have two first time fathers. My son and son-in-law. A beautiful new born boy and girl. Thank you! We are blessed.
To celebrate, Dad springs for a whole beef tenderloin. I'm a bit concerned about the difference in thickness between the tail and head end. Looking for comments on may plan.
- Trim the tail. I'll trim off perhaps a pound of the thinnest of the tail for another day. My wife and I love the one piece tails. Perfect for two.
- Dry well, rub well with olive oil and season with Spiceology Salt, Pepper, Garlic.
- I'm using hickory pellets. Kind of settled in on that for my smoked meals. Family likes.
- With loin at room temp and seasoned, run on smoke for an hour. (175-180) I tent my exhaust pipe - stuff a towel in it - on smoke to hold the barrel full. (Windy here...)
- Remove. Crank up the Traeger full. 385-395 on mine.
- Cook the thick end to 130 degrees. Remove. Rest. My crew likes medium to medium well. (Personally, I'll take the mid-rare if there is one.)
- Hoping with the taper on the loin to have cuts from medium to medium well.
Doing twice bakes for the sides and a chimichurri dress.
I've cooked whole loins before, but never without a sear. Alternatively, I could build a fire on my egg and cook like a caveman.
To celebrate, Dad springs for a whole beef tenderloin. I'm a bit concerned about the difference in thickness between the tail and head end. Looking for comments on may plan.
- Trim the tail. I'll trim off perhaps a pound of the thinnest of the tail for another day. My wife and I love the one piece tails. Perfect for two.
- Dry well, rub well with olive oil and season with Spiceology Salt, Pepper, Garlic.
- I'm using hickory pellets. Kind of settled in on that for my smoked meals. Family likes.
- With loin at room temp and seasoned, run on smoke for an hour. (175-180) I tent my exhaust pipe - stuff a towel in it - on smoke to hold the barrel full. (Windy here...)
- Remove. Crank up the Traeger full. 385-395 on mine.
- Cook the thick end to 130 degrees. Remove. Rest. My crew likes medium to medium well. (Personally, I'll take the mid-rare if there is one.)
- Hoping with the taper on the loin to have cuts from medium to medium well.
Doing twice bakes for the sides and a chimichurri dress.
I've cooked whole loins before, but never without a sear. Alternatively, I could build a fire on my egg and cook like a caveman.
