What type wood pellets did you use? i.e. Hickory, oak,...etc.HOLY CRAP.. Smoked it for 60 minutes on my pellet grill at 250 then raise the temp to 400. Took about an hour and 45 minutes total cook time. it was like butter melting in my mouth. Damn good. Got it from Sam's
we think so.. we smoke often. Brisket, country style ribs, pork tenderloin, and beef tenderloin. I have never smoked ribs, I don't want to mess with removing that much silver skin... find it a pain.Yes, I smoke tenderloin. Better than grilling or oven? Depends on the person. Depends on the situation and what you're looking for taste-wise. If I know that I'm slicing it up for high-end sliders/sandwiches, then I'll smoke it every time. Same if I'm slicing it up for setting it out on a platter if having a meat smorgasbord.
Tenderloin is just steak.. really good steak. I didn't smoke it like I would a brisket, I went about an hour at 250 degrees.. at that temp the smoke is less, but still impacts the meat.I've never thought of smoking a beef tenderloin.
Other cuts, sure. Brisket? Hell yes. Smoked a roast and it was pretty solid. Sirloin steaks prior to grilling as well. Pork tenderloin? All day. I'm sure it was good, but I could just never bring myself to smoke a beef tenderloin.
Who’d a thunk it.Tenderloin is just steak.. really good steak. I didn't smoke it like I would a brisket, I went about an hour at 250 degrees.. at that temp the smoke is less, but still impacts the meat.
Agree with this. I've tried most types of pellet; usually buy pecan or pecan blend when on sale.I had a mix of hickory and apple (still had some in the hopper). I don't usually pay much attention to switching out pellets to match what is recommended. I tend to use what I have. A couple of the briskets I smoked I followed recommendations, but in the end the taste didn't change that dramatically.