Can You Use Whole Beef Tenderloin for Beef Jerky
We did this smoked beefiness tenderloin for Christmas but it's a cracking meal for anytime.While information technology does not take the fat of say a ribeye, it is still super tender and total of dandy beefy flavor.
The Texas style rub (Buy formula here | Purchase bottled rub) and the smoke did not overpower the meat at all and I highly recommend it!
Get set to have the all-time meal in town!
- Prep Time: 15 minutes
- Dry Brine Fourth dimension: 12 hours (overnight)
- Melt Time: ii hours
- Smoker Temp: 225°F (107 °C)
- Meat Finish Temp: 130°F (54°C)
- Recommended Forest: Oak
- Whole beef tenderloin (about four lbs boilerplate)
- ane TBS coarse kosher salt
- i TBS vegetable or olive oil
- ¼ cup Jeff's Texas fashion rub (Buy formula hither | Purchase bottled rub)
Place the beef tenderloin on a pan, preferably with a rack if possible.
To dry alkali the meat, use about ½ tsp of coarse kosher salt per pound of meat. Apply the common salt to the top of the meat then place information technology in the fridge for near 12 hours or overnight for best results.
The salt pulls moisture to the surface which in turn dissolves the salt and that salty mixture is and so reabsorbed back into the meat.
Learn more about dry brining and/or brining in general.
Hither'southward a visual of the common salt coverage I used. At this point in the process, you can come across how the salt was already pulling moisture to the surface and the salt was already beginning to exist dissolved.
When the meat is finished brining, Do NOT RINSE.
You can at present prepare the beef tenderloin for smoking.
If you look closely at the flick of the tenderloin, you volition notice that information technology has one end that tapers downwardly to a smaller size, this is called the tail. It is all-time to tuck this part nether the meat and tie it up. Otherwise, this smaller portion will melt faster than the rest and end up dry and inedible.
Any make clean cotton string volition work if you don't have butcher's twine. Tuck the tail under then tie it up tightly using a slice of string that is nearly 12 inches in length.
If you lot are not familiar with the butcher'southward knot, y'all can apply a basic square knot. It's always helpful to have someone put their finger on the string once yous pull it tight while you finish tying it off.
Continue to place strings around the meat and tie it off nearly every ii inches as this volition make it more round and therefore will cook more evenly. If y'all do not necktie it up, information technology volition end up being less round, more oval and will cook less evenly.
Don't forget to cutting off the extra string AND don't forget to remove the cord when it's finished cooking.
Dry out brining is a peachy thing to exercise but information technology does not take the place of using a good low-salt seasoning. If you are looking for a good depression-salt seasoning that'southward amazing on beef likewise as pork, chicken, seafood, etc. then look no further than than my Texas style rub (Buy formula hither | Purchase bottled rub).
Flavor the entire beef tenderloin by brushing on a little vegetable or olive oil then sprinkling the Texas style rub (Purchase formula here | Purchase bottled rub) on to the meat. Be generous with it.
Fire up the smoker using indirect heat. You'll want to prepare it up for cooking at about 225°F (107 °C) for best results. If your smoker uses a water pan, fill it up.
I used oak for smoke which is amazing on beef but if yous don't take any oak, you lot can use hickory, pecan, maple, etc. whatever smoking wood y'all accept and it volition work just fine.
Pellet smokers cook a piffling different and I recommend starting these out on the special "fume" setting. Later on you lot identify the meat on the smoker, allow it cook at this setting for about 45 minutes and so plough it upward to 225°F (107 °C) to finish.
Here's 9 of my all-time tips for smoking on a pellet smoker/grill
Once the smoker is prepare, place the pan/rack with the meat onto the smoker grate and let information technology begin to cook.
You can likewise just place information technology directly on the smoker grate if you prefer.
At 225°F (107°C), you tin can expect information technology to take about ii hours but this will depend upon several things:
- the thickness of the meat
- atmospheric condition weather condition
- how often y'all open the lid
- The temperature of the meat when it goes on the smoker
This ways you'll want to utilize a meat thermometer to monitor the temperature of the beef tenderloin then you'll know once it reaches medium rare or the level of done that you like.
My favorite meat thermometer is the ThermoWorks Smoke.. you tin read my consummate review here.
I recommend removing information technology at near 130°F (54°C) which is a good medium rare.
Does that wait practiced or what!!
When information technology's finished, bring it in and lay a piece of foil over the top for about 15 minutes to permit it remainder. During this fourth dimension, the juices will redistribute throughout the meat.
Using a very sharp knife, piece into steaks that are near ¾ inch thick and serve immediately with plenty of other tasty side dishes.
I'm certain y'all're wondering if you tin sear this when information technology gets finished or if it even needs information technology. I don't usually sear large beef roasts such every bit this but I certainly have washed it and you tin can definitely do it if y'all want to.
If you plan to sear it, you might want to remove it from the estrus at most 110- 115°F (43-46°C) and accept a really hot griddle, pan or grill prepare to go so you lot can become straight from smoker to sear.
Another option is to smoke information technology, then slice it then sear the individual steaks but I feel similar if you're going to go that route, you might besides, slice it alee of time and just cook them equally steaks from the git-go. This gives yous more seasoning on each piece and the ability to melt the steaks to order if necessary. Not a bad option at all.
✅ My rubs and sauce volition be the best matter you lot've ever tasted and it's a slap-up manner to back up what we practise!
You can likewise order the formulas for my rubs and sauce and brand these yourself at home. Grab those HERE and download immediately.
Smoking Meat: The Essential Guide to Real Barbecue – The book is total of recipes and contains tons of helpful information also. Some have even said that "no smoker should exist without this book"!
With more than 1000 reviews on Amazon.com and a rating of4.7 out of v stars, it comes highly recommended and is aBestseller in Barbecuing & Grilling books on Amazon.
Amazon | Barnes & Noble | German Edition
Smoke, Wood, Fire: The Avant-garde Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes only rather uses every foursquare inch of every page teaching y'all how to fume meat. What my get-go book touched on, this second book takes it into much greater particular with lots of pictures.
It also includes a consummate, stride-by-step tutorial for making your own smoked "streaky" salary using a 100 yr old brine recipe.
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Printable Recipe
Smoked Beefiness Tenderloin
Ingredients
- 1 whole Beef tenderloin (about 4 lbs average)
- 1 TBS Fibroid kosher table salt
- 1 TBS Vegetable or olive oil
- ¼ cup Jeff's Texas style rub
Instructions
- Lay beef tenderloin on a pan with a rack and sprinkle well-nigh 2-3 teaspoons of coarse kosher table salt evenly on the height of the meat
- Place the meat into the fridge overnight (about 12 hours)
- Constrict the tail of the tenderloin under the remaining meat and tie it up. Go on to tie upwardly the entire beefiness tenderloin almost every 2 inches.
- Season all sides of the tenderloin with Jeff's Texas fashion rub
- Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
- Cook the meat for well-nigh 2 hours or until it reaches 130°F (54°C) or your desired level of done.
- When the meat is finished cooking, place a slice of foil over the meat for about 15 minutes to allow it to rest.
- Slice into ¾ inch steaks and serve immediately.
4 Comments
Source: https://www.smoking-meat.com/smoked-beef-tenderloin
Information technology says, "Place the meat into the fridge overnight (about 12 hours)"…covered or not? Thanks.
Ronny, it sort of depends on your refrigerator and how it'south used. I usually leave mine uncovered but I take a garage fridge that no one touches just me. If I had to identify these in the main kitchen fridge, I'd comprehend them to brand sure they stay clean and safe.
to many advertisements, ruins the whole projection… Merry Christmas