Tomorrows smoke. Cant hurt it, it's already dead

[_Bear_]

Cant hurt it, it's already dead........ I really like that, I think it is my new motto LOL

[Tenpoint5]

What bees It? other than beef

[ronbeaux]

I'm thinking tenderloin. pull it at 140 for rare.

[_Bear_]

It is tenderloin

[classicrockgriller]

looks great!  nice little seasoned fridge time.

It's dead, you can't hurt it!

[Ka Honu]

Cant hurt it, it's already dead........ I really like that, I think it is my new motto LOL

Remember that motto came from a guy who thinks cornbread are square when we all know they're as round as pi.

[_Bear_]

Well, we are smoking

[classicrockgriller]

Bera, looking good!

Did you decide on a pullin IT?

[ronbeaux]

Is it still dead?

[_Bear_]

Definatly still dead. I pulled it at 140* and was not impressed. I also figured out it is not tenderloin, it is sirloin. So I wraped it in tinfoil and threw some apple juice in there, and back into the bradley it went. I am thinking 165* I will try it again. I mistook it for tenderloin whan I was talking to the butcher, he said it was sirloin with tenderloin removed. I thought it was awfull cheap tenderloin. Oh well, good thing it is dead already, now it is experiment time LOL.

[ronbeaux]

Wrap it up in foil and add some beef broth. Then take it to 195. Pot roast. A darn good pot roast.

[classicrockgriller]

You can cut the tapered ends off early and cook the rest like a small sirloin roast with an IT of 150 to 155 and it should be good.

I will FTC for cpl hrs to raise the temp up.

[_Bear_]

Well, it came out OK. 3 hrs Crown Royal (Oak) smoke @ 220, 1.5 hrs @ 220 no smoke, 1.5 hrs wraped in tinfoil with beef broth splashed on it @220, 1 hr @ 220 after moping it with a mixture of olive oil, seasoning salt, steak spice, garlic powder, and2 large spoonfuls of horseradish.

[squirtthecat]

Yeah, but did it taste good?

You're not Dating it...   It's Dinner!

[_Bear_]

Ya, very tasty  :P