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In Reply to: whole beef tenderloin posted by bbqnjon on December 07, 2011 at 21:01:02:
I smoke whole tenderloins quite often. There is an excellent recipe for a mushroom crusted tenderloin in Chris Lilly's cookbook that I have made at my cooking classes before and the students loved it. Plus, I cook on and FEC 100 and start my whole tenderloins at a temp of 180 for the first hour to get a little more smoke on them. After the first hour, I bump the temp up to 225 to finish.
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