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In Reply to: Need help with beef tenderloin posted by Matty G on December 07, 2012 at 09:18:57:
I see scottielearned something from me. 122 is perfect rare beef. When you put it on the smoker curl the skinny end back to make a more uniform shaped piece. I use a good beef rub like slabs or dizzy pig. Lots of cracked black pepper.
Disclaimer: I'm not a professional chef but I know a lot of BBQ cooks that say my beef tenderloin is the best they have tasted.
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