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Beef Butt Tenderloin

by Ira

First my comment - love your site and have used the suggestions with great success.


Question - have you ever tried smoking butt tenderloins (beef)? I'm thinking just salt and pepper with hickory for about an hour at 225. Your thoughts?

Thank you

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Beef Butt Tenderloin

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starstarstarstarstar 		Smoking Whole Center Cut Tenderloin
by: Ira

I will be leaving the butt tenderloin whole and serving it on a cutting
board with small rolls and a variety of sauces on the side. Guests will
Slice a piece and make a mini sandwich.

I've been using this cut for years. I buy them in cryovac. They are packed
by IBP for the most part and are better as a roast than as steaks. Steaks
are good but not as pretty as a center cut tenderloin.

Thanks again. The meat hits the smoke on Friday :-)
Rating
starstarstarstarstar 		Smoking Beef Butt Tenderloin
by: Bill

I'm very glad that you have found my website useful! Thank you for the compliment.

Now for your question...
I honestly never heard of beef butt tenderloins. I had to research a little on the internet to learn what I've been missing out on. It looks like a good piece of meat.

Do you plan to leave the section of tenderloin whole, or will you slice it into steaks? The thickness and size will affect the smoking time, so one hour might not be enough.

I think your plan to smoke at 225 with hickory is a good one. Adjust the time accordingly to finish the meat at 145 for medium rare, or 160 for medium. And I agree that salt and pepper will be all the seasoning it'll need.

It sounds like you're going to have a feast!




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