Brent Berwick
New member
What’s up guys, have a first post question for you. I’ve had my 18.5” WSM for about 6 months now and have done a few briskets and pork butts with varying success.
I’ve got a 5 lbs. whole beef tenderloin and a 5 lbs. stuffed boneless pork loin for Thanksgiving tomorrow and I’m thinking about putting them both on the WSM. I’ve been reading that at 225 - 250 the beef should take around 45 - 60 min, and the pork anywhere from 1 - 3 hours. When I take them off the WSM I’m going to drop them on my ripping hot gas grill just to mark them for a minute or two. What I’m concerned with is how to get them to come off at relatively the same time. I know the pork should hold in an ice chest for a little while but the beef will cook past med rare if I hold it for too long in the ice chest.
Any advice? Also, what type of wood would work best for both meats?
I’ve got a 5 lbs. whole beef tenderloin and a 5 lbs. stuffed boneless pork loin for Thanksgiving tomorrow and I’m thinking about putting them both on the WSM. I’ve been reading that at 225 - 250 the beef should take around 45 - 60 min, and the pork anywhere from 1 - 3 hours. When I take them off the WSM I’m going to drop them on my ripping hot gas grill just to mark them for a minute or two. What I’m concerned with is how to get them to come off at relatively the same time. I know the pork should hold in an ice chest for a little while but the beef will cook past med rare if I hold it for too long in the ice chest.
Any advice? Also, what type of wood would work best for both meats?
