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Submitted by: Ira

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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 :-)

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Submitted by: Bill

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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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