Has anyone tried this? What sort of cooking time and temp. I would like for it to come out medium (pink) and warm center.
Jon S
Hey Jon, I'm not sure of the meat you are cooking but I would suggest cooking it until the internal temperature of the doneness you want. But my guess is your cooking already so good luck and let us know how it came out. And we love PIC's! Good Luck! ;D
Beef Fillet! Have never done this in the smoker, but a favorite cut for my wife and we are building a dinner [party} around this!!
Hi Jon S;
Welcome to the forum.
Are you referring to beef filet mignon, which is the center cut of beef tenderloin?
Some additional information will be helpful. Such as, is it still in one piece if so how much does it weigh, or has it been cut into medallions. The cut of the meat will make a big difference in how to smoke/cook and finish off the cut. Generally for this cut of meat you just want to apply a 1 or so hours of cold smoke, wrap tightly and place in the refrigerator overnight, then grill or roast it as you generally would do.
I forgot to mention, that surprisingly these lean cut work well using a partial low & slow method. I have smoked the tenderloin's cousin the top loin with good results. A tenderloin you may want to take a few extra precautions.
Smoked Top Loin (http://www.susanminor.org/forums/showthread.php?446-Smoked-Top-Loin-with-Garlic-Herb-Crust&p=696#post696)
I took another gulp of coffee and see that the subject title states "Whole or Large Half Filet Steak", but still the weight is important.
I have a whole Beef Tenderloin! 6.5 lbs, plan to cut off the flat part and tail, leaving me close to 4.5 to 5 LBs of the thicker end. Looking at your Loin, I could use similar method, but not sure I want to crust....... but maybe go with salt, pepper,garlic powder and try to leave as natural as possible.
Thanks
Jon
It's the smoking/cooking method that is important. Without the Garlic/Rosemary crust in step #6 I would use a oven temperature of 375°F. When it is in the oven watch it very carefully and take it out of the oven 5°F lower then what you want the IT to be. For tenderloin, a 15 minute rest should be good enough.
Remember you can still use the other method of applying cold smoke, wrap tightly to refrigerate overnight then prepare and cook it the way you normally would.
A trick I learned about tenderloins; that thin tail piece should be tucked under to make the whole roast more uniform in shape and cook more evenly.
Good luck.