SMOKING OAK RECIPES
SMOKED BEEF TENDERLOIN - LEARN TO SMOKE MEAT WITH JEFF ...
We did this smoked beef tenderloin for Christmas but it's a great meal for anytime.While it does not have the fat of say a ribeye, it is still super tender and full of great beefy flavor.
Provided by Jeff Phillips
Prep Time 15 minutes
Cook Time 120 minutes
Number Of Ingredients 4
Steps:
- Lay beef tenderloin on a pan with a rack and sprinkle about 2-3 teaspoons of coarse kosher salt evenly on the top of the meat
- Place the meat into the fridge overnight (about 12 hours)
- Tuck the tail of the tenderloin under the remaining meat and tie it up. Continue to tie up the entire beef tenderloin about every 2 inches.
- Season all sides of the tenderloin with Jeff's Texas style 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 about 2 hours or until it reaches 130°F (54°C) or your desired level of done.
- When the meat is finished cooking, place a piece of foil over the meat for about 15 minutes to allow it to rest.
- Slice into ¾ inch steaks and serve immediately.
BUTTER INJECTED SMOKED PORK TENDERLOIN - SMOKING-MEAT.COM
Lean smoked pork tenderloin injected with warm, melted butter and smoked to absolute perfection.
Provided by Jeff Phillips
Categories Entree
Prep Time 30 minutes
Cook Time 120 minutes
Number Of Ingredients 3
Steps:
- Trim the silver skin and clumps of fat from the outside of the meat.
- Cover the tenderloins with plastic wrap.
- Melt 1/4 lb of salted butter and use a meat injector to inject as much butter as possible into each tenderloin. Inject 1 ounce about every 2 inches. More is ok.
- Season the pork tenderloins on all sides with Jeff's Texas style rub
- Refrigerate the meat for at least 2 hours but overnight is better.
- Smoke the pork at 225 degrees for approximately 2 hours or until they reach an internal temperature of 145 degrees F.
- If you choose to sear the pork, remove them from the smoker at 135 degrees F and place them on a hot grill, griddle or under the oven broiler to sear the edges. Make sure they reach 145 degrees F before calling them done.
- Rest the finished pork under tented foil for a few minutes before slicing.
- Slice pencil thick and serve right away.
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Calories 309 kcal per serving
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