British BBQ Society Forums

Read a bunch of recipes elsewhere but anyone go some advise for my first smoked tenderloin on a WSM?

Was thinking of cooking at 250f for an hour to to get crust and then foil for an hour or so to finish off.....

I tend to wrap mine in bacon. Quite often, I make a slash along one side, and stuff it, before wrapping. Stuffing can be anything you like, chillis, chorizo, cheese. (It doesn't have to start with "ch", by the way...)

Hi Connor not done one on the Q before, but when I've done them in the oven I've wrapped them as Chris suggests in good quality streaky, or poke a hole longways through the centre and stuffed it using a piping bag with a "sloppy" mix to ensure there is plenty of moisture inside. I use good quality sausage and finely diced apple for a stuffing or chunks of cheese.

I quite often cook tenderloins (did two the other day in a citrus marinade) but I always grill them. Sear first then indirect until the internal temp is circa 60c. I think if I were to smoke them I would consider brining first

Used to do them a lot on the smokenator.

2 hrs, half of it wrapped & then unwrapped a sauce for final 20 mins.

Always seemed to turn out great


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Worked brilliantly. Followed the same approach as to ribs but in less time;

Looks real nice. Great smoke ring.

Eddie

How do you get away with smoking so much!?

My wife is already asking for something grilled!

Looks great, can imagine the taste!


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We've experimented with this a lot and found that getting the internal temp to 55c (depending on the size normally between 40 - 60 mins) then taking off and resting for 10-15 mins gives a really juicy chunk of meat.

Took my big kettle BBQ to a biking weekend last weekend and got a very good reception to it, I'm even tempted to try pulling it off a little sooner, maybe 53c to see how much of a difference it makes.

Shame on you Strechie you used "C" temps not "F" temps. It's the naughty step for you young man