I recommend removing it at about 130☏ (54☌) which is a good medium rare. My favorite meat thermometer is the ThermoWorks Smoke. This means you'll want to use a meat thermometer to monitor the temperature of the beef tenderloin so you'll know once it reaches medium rare or the level of done that you like. The temperature of the meat when it goes on the smoker.You can also just place it directly on the smoker grate if you prefer.Īt 225☏ (107☌), you can expect it to take about 2 hours but this will depend upon several things: This tough tissue never tenderizes, is tough to cut through, and just doesn’t taste very good if left on the meat. Just a 10 minute rest resulted in a 60 decrease in lost liquid, and a 40 minute rest resulted in a 90 decrease of lost liquidand even after 40 minutes, the internal meat temperature was still hot enough to serve. Once the smoker is ready, place the pan/rack with the meat onto the smoker grate and let it begin to cook. Beef tenderloin has silver skin, which is a thick layer of white (sometimes silvery) connective tissue running along its surface. Here's 9 of my best tips for smoking on a pellet smoker/grill After you place the meat on the smoker, let it cook at this setting for about 45 minutes then turn it up to 225☏ (107 ☌) to finish. Pellet smokers cook a little different and I recommend starting these out on the special “smoke” setting. whatever smoking wood you have and it will work just fine. I used oak for smoke which is amazing on beef but if you don't have any oak, you can use hickory, pecan, maple, etc. If your smoker uses a water pan, fill it up. Transfer your roast to a carving board and tent loosely with aluminum foil. Remember, your roast will continue to warm after removing it from the oven. ![]() You'll want to set it up for cooking at about 225☏ (107 ☌) for best results. Roast until a meat thermometer registers 130F (about 2530 minutes) for medium-rare doneness or 140F for medium doneness (about 3035 minutes). If you do not tie it up, it will end up being less round, more oval and will cook less evenly.ĭon't forget to cut off the extra string AND don't forget to remove the string when it's finished cooking.įire up the smoker using indirect heat. Thick cuts should rest for 10-20 minutes before you cut into them. It's always helpful to have someone put their finger on the string once you pull it tight while you finish tying it off.Ĭontinue to place strings around the meat and tie it off about every 2 inches as this will make it more round and therefore will cook more evenly. As a general rule, rest thinner cuts of meat for a minimum of 5-7 minutes. If you are not familiar with the butcher's knot, you can use a basic square knot. Tuck the tail under then tie it up tightly using a piece of string that is about 12 inches in length. Otherwise, this smaller portion will cook faster than the rest and end up dry and inedible.Īny clean cotton string will work if you don't have butcher's twine. It is best to tuck this part under the meat and tie it up. ![]() If you look closely at the picture of the tenderloin, you will notice that it has one end that tapers down to a smaller size, this is called the tail.
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