My Question: Whole Beef Tenderloin

bbq4life · Joined: 30 Aug 2009 Posts: 17

Hey all, I am in need of assistance. I have, I hope a fairly easy question. What's the best way to grill a whole beef tenderloin? Would I want to grill it direct or indirect? How long would I grill it and what temp would I pull it? Thanks for any and all assistance.

BigAL · Posted: Nov 02 2009 Post subject:

What are you wanting to do w/it? Do you know how to cut the silver skin off w/out waste'n much? IIRC, there are kinda 3 parts. Each will take a different amount of time to smoke/grill.

What kind of pit do you have? How do you like your beef?(rare, med, well)

I've never done a whole one. I did them in "parts". Our fav was to just cut some "medallions" and wrap in bacon, indirect, till med(140-150 for us).

Problem w/do'n the whole thing at once has got to be the cut is not uniform.

Good luck, someone much smarter than me will be along to help.
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kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

Direct heat for a time get a good sear and then indirect all on the kettle with a few chips. Indirect on the kettle is still about 350. I would not do it low slow for fear of drying it out. That's me though. I've had great results to about 140 with the above method. Might even be able to pull it a little lower.

Teleking · Posted: Nov 02 2009 Post subject:

The �Smoke and Spice� cook book has a recipe for a Drunk and Dirty tenderloin that is pretty good.
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Harry Nutczak · Posted: Nov 03 2009 Post subject:

One of my favorite ways is to make a salt-crust, and bury it in a heap of hot coals for a few minutes. Then remove it and shake off the crust.

otherwise I do direct heat, Tenderloin is usually lacking on flavor compared to other cuts, So I try to intensify the natural flavors of the meat.
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The_ogre25 · Newbie Joined: 27 May 2008 Posts: 96

Here is how I usually do them. I also do them on the grill indirect and get much the same result. As suggested remove the silver skin. I fold the skinny end over and tie the loin like a roast so that it cooks more even.

http://www.thesmokering.com/forum/viewtopic.php?t=31792&highlight=