7.5 lbs CAB prime whole beef tenderloin. 24-hour dry salt brine. Rub with 2 parts course ground pepper, 1 part salt, 1 part garlic powder, 1 part fresh ground rosemary, 1 part fresh ground thyme, and 1 part paprika. Indirect at 300 F until 115 internal. 1 small oak chunk. Direct until 130. First time using BGE Rotisserie. Had a difficult time keeping temp below 300 F (wanted to do 275) but it was amazing! Highly recommend the rotisserie.
by john_yossarian22
1 Comment
I really want to be judgmental about you using a rotisserie for a beautiful, surely pricey tenderloin, but if you say it was delicious, I guess that’s all that matters!
Do you have a pic of it sliced? Have you ever cooked a whole beef tenderloin on the bge in a more traditional way?