Looks amazing, how’d it turn out and would you do it again? Just smoked a beef tenderloin for Christmas on the egg turned out fantastic!
howg8
It turned out amazing. Dry brined for 2 days. Took it off at 110, was on a little over an hour pulled at 110. The thin section at end was medium, and most medium rare. Cubed and tossed in chimichura sauce and it was gone in 60 seconds. Spent 160 on 7 pounds of two choice tenderloins trimmed. I trimmed the super slender ends and have pound+ remaining.
I have not had any disappointments with the rotisserie. Beef rib roast, turkey, pork rib roast, chickens. I had rarely used egg for anything direct. Anyhow I can’t wait for reason for next tenderloin.
Opposite-Ad-6542
I hate to ask but I would like to know how do you put the tenderloin on the rotisserie?
3 Comments
Looks amazing, how’d it turn out and would you do it again? Just smoked a beef tenderloin for Christmas on the egg turned out fantastic!
It turned out amazing. Dry brined for 2 days. Took it off at 110, was on a little over an hour pulled at 110. The thin section at end was medium, and most medium rare. Cubed and tossed in chimichura sauce and it was gone in 60 seconds. Spent 160 on 7 pounds of two choice tenderloins trimmed. I trimmed the super slender ends and have pound+ remaining.
I have not had any disappointments with the rotisserie. Beef rib roast, turkey, pork rib roast, chickens. I had rarely used egg for anything direct. Anyhow I can’t wait for reason for next tenderloin.
I hate to ask but I would like to know how do you put the tenderloin on the rotisserie?