Beef Fillet

[FERGUS]

How would I smoke a 2lb fillet of beef. What is the best flavour bisquette to use? I want to use it when cold,cut thinly and therefore I suppose preserved to last. Comments and suggestions most welcome.[:)] Thanks to all

[owrstrich]

fergus...

no expirence with a small beef tenderloin... lots of expierence with larger beef cuts...

heres what i think... someone else may know better...

beef tenderloin is very lean... a 2 pounder gotts to be short and fat or long and skinny... either way a 2 pounder is way different than any beef i have smoked... i would most likely grill it instead of smoking it... very lean + very small = very tricky...

however... if i were going to smoke it i would load the top shelf with some cheap bacon... preheat as hot as i could get it... perhaps 250 deg... load 6 hickory pucks... push the 1st puck on the burner... load the loin under the bacon... turn slider down to the 200 deg area... pull it at 130 internal and ftc it for at least 3 hours...

i bet a 2 pounder will smoke to 130 in approx 2 hours...

you gotts to eat...

owrstrich