Smoking one for Christmas this year and looked at recipes with Meat Church, Traeger, and Aaron Franklin to get some ideas. Figured I'd get some ideas from all of you on what has worked best.

Pretty much do Meat Church's, although I do salt the day before and put on rack in a sheet pan. I also take mine off around 105, and then when i'm searing it off, I also baste it with melted butter, because why not. By taking off a few degrees earlier, I can make sure I get the sear I want without over cooking it.

I usually tie it up (wrap the tail so its not too thin), rub with olive oil and add salt/pepper.

I smoke at 250 until 110 or so. Then I reverse sear it to temp. Always comes out great.

Same as above. The salting overnight seems to make a difference, so always do that. Sometimes add garlic and pepper.

I have done it low in the smoker with the reverse sear, high on a gas grill and high in the oven. All work equally well for me depending on where I am at and what appliances are available. Honestly pretty hard to mess up other than overcooking. I'm always a little surprised how impressed people seem to be with it, given how easy it is. (I'm a novice cook with no training.)

Key seems to be making good sauces to go with it.

It's a super tender cut. Easy and stays tender and juicy as long as you don't overcook it. I always make a sauce since it doesn't have a ton of flavor alone. Usually wine, butter, mushroom, and herbs.

Yeah I'd never smoke a tenderloin

GAC06 said:

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Yeah I'd never smoke a tenderloin

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How would you know if you've never tried it. It's just a cut of beef, not some magical protein. If you have smoked and seared one, and didn't like it, I totally get it, but if you haven't, give it a try.

I've enjoyed smoked ones the couple times I did it. Bigger piece is probably better. Season heavily, I like Lowry's and black pepper. It doesn't need a long, low cook to break down tough tissue so I go kind of hot and fast (300-350F). Pull it when it's 10F short of your desired doneness (med rare for me) and rest it before carving.

Here's what I'm trying this Christmas

Yep, this is the one I watched and considered. May add a few of those garlic parmesan dollops from HEB.

Would sure like to have one of those Montana chef's knives he uses in that video but at $475 I think I'll have to pass.