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Sliced and ready to eat! https://goo.gl/photos/RRK3w5Hgw3tB3Y8p9 Finishing over hot coals https://goo.gl/photos/uMn8euGkgxRvy5YB9

It turned out GREAT! I cooked the whole tenderloin (chain removed- saved to grind for burgers the next day) on the WSM to 130 internal. I reverse seared it on the coals at the end, then let it rest for 25-20 minutes before slicing. "Best steak ever" per my family. I'll try to get a photo up...

Great thoughts! I am leaning towards doing it whole. 1 attendee likes well-done, so I can cut hers from the thin end. For crust, thinking of a little sear over direct heat at the end of the smoke. Do people cut the tenderloin's chain off prior to smoking, or smoke it with the chain on? Also...

Need some advice. I'm having a few people over on Saturday (6 people total), and beef tenderloin is on a good sale at my grocer. In the past, I've cut the chain on the tenderloin, and cut 8-10 filet mignon steaks, which I then grilled. Delicious. But I also have seen people cook the whole...

Thanks. I think I will marinate overnight, then start the cook in the morning, shooting for an early dinner finish. Thanks for the advice!

I have smoked ribs, butts, & chicken, but wanted to try a brisket, so I got one today at SAM's Club. After reading the forums, I got only a partial one (3.83 lbs), and it is well trimmed. (I will get a packer next time...) I would like to serve it early afternoon tomorrow (maybe dinner though)...

I loved Rancher especially for the long, slow cooks because it lasted much longer than Kingsford, AND produced MUCH less ash. The Rancher did produce a lot of sparks, but I still got good results for shorter cooks like Baby Back Ribs, Chicken, etc.

I have been in contact w/the people at Original Charcoal Co. Here in NC, it is now available at Lowe's Foods grocery store. It is pricey, though. It is $5.99, I believe, for a 8.8lb bag! -Chris

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> (But being a Duke...

Mike, Great article (and reference to this website!). I saw it in my print edition of the N&O after my wife pointed it out on the cover of the Life section. The artwork was funny also (But being a Duke grad I only object to the UNC shirt!) -Chris

Is apple cider vinegar best to use for this recipe, or would white vinegar do better? I have both, and I imagine it is a matter of taste. Any experiences with different vinegars?