Smoked Beef Tenderloin: Full Recipe!
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- Опубликовано: 16 дек 2020
- Do you like filet mignon? What if I told you the smoked beef tenderloin is a meaty log full of them? Beef tenderloin is perfect for meals at Christmas, Valentine's Day, or any gathering that you're looking to impress. The combo of lean, beefy flavor and the seasoning cooked into the crust is off the charts good! Oh, and the smoke flavor infused while on the grill helps.
www.learningtosmoke.com/smoke...
INGREDIENTS
* 1 beef tenderloin
* 1 Tablespoon kosher salt
* 1 Tablespoon black pepper
* 2 teaspoons garlic powder
* 1 teaspoon onion powder
* 1 teaspoon paprika
* 3 Tablespoons garlic butter, melted
INSTRUCTIONS
1. Preheat grill to 250 degrees with post oak wood over indirect heat. Trim and tie beef tenderloin (if needed). Mix kosher salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Apply over whole surface of the beef tenderloin.
2. Place beef tenderloin on grill for 90 minutes or until internal temperature of meat reaches 125 degrees. Remove from grill and sear for 1-2 minutes on top and bottom. Remove from grill.
4. Let smoked beef tenderloin rest for 15 minutes before slicing. During the rest, brush melted garlic herb butter over meat.
PRODUCTS USED IN THIS VIDEO:
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Heat resistant BBQ gloves: amzn.to/2G3l3B3
Thermoworks Smoke X: www.thermoworks.com/smokex?tw...
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Music: Golden Days
Musician: Philip E Morris
Oh yeah great tips on that beef tenderloin cook and agree keeping it uniform. Definitely cooked it to perfection Dan!
Great tips on the butcher twine and looks delicious. Love the added garlic butter at the end!
Yes, yes I do want some of that! Great tying tips.
Oh wow! I need to try this! That's a beauty tenderloin!
One our family favourites
OHHHH that looks so good !!
New subscriber here, good tutorial! Looking forward to watching your other videos.
Love the recipe oooo looks delicious 😋 ❤️
Go ahead brother!
How many times does Dan say "go ahead": probably at least 20, I'm guessing.
I like to get that grill rockin hot!!! Sear it first (after preparing) and shove all them coals to one half ,and let it get to a lower temp. Then throw in some wood chunks(i love mesquite, apple wood,and pecan all combinded)to add smoke while our guy finishes cooking slowly on the indirect side. Bring that sucker up to 125 then set it in an aluminum pan and wrap over and seal with heavy duty foil ....and let it finish off carry over cooking.....i use 125 as a temp because to be honest she needs to go to almost 130. Unless you like it more rare and with blood. Then take it to 118 and do the same.... This meat makes the best "cheese steak" on toasted garlic bread sanwhiches youll ever have lol. But yea im Not a fan of trying to sear it after a long cook. But thats me lol. Great vid my man!