I've been spoiled lately with tenderloins. This is the second one I've done in the last couple months, and I cut the third one into filets. I had great results with the first one on the performer and wanted to do this one one the wsm.
I got it all trimmed, tied and rubbed with Dizzy Pig Red Eye Express. I rubbed it like I would a pork butt, using a lot of seasoning. Instead of messing around with searing on the wsm at the end of the cook I fired up the performer and seared all 4 sides on it, then transfered to the WSM. It cooked at 225 for around 3.5 hours. I used RO lump, 3 chunks of cherry and one hunk of oak. I pulled it off at 145 degrees and let it rest for about 20 min.
I stuck some sliced potatoes, onions, and baby bellas in foil with about a half stick of butter and some Shakein the Tree seasoning (also dizzy pig)to go on the side. Oh and some texas toast.
The tenderloin had a nice crust on it and I really liked the rub, as noted with coffee rubs, it had a slight caramel flavor. It was a great Sunday, almost felt like summer, temps were in the upper 50's and the smoke was rollin. Cant beat that!
Heres the slideshow
I got it all trimmed, tied and rubbed with Dizzy Pig Red Eye Express. I rubbed it like I would a pork butt, using a lot of seasoning. Instead of messing around with searing on the wsm at the end of the cook I fired up the performer and seared all 4 sides on it, then transfered to the WSM. It cooked at 225 for around 3.5 hours. I used RO lump, 3 chunks of cherry and one hunk of oak. I pulled it off at 145 degrees and let it rest for about 20 min.
I stuck some sliced potatoes, onions, and baby bellas in foil with about a half stick of butter and some Shakein the Tree seasoning (also dizzy pig)to go on the side. Oh and some texas toast.
The tenderloin had a nice crust on it and I really liked the rub, as noted with coffee rubs, it had a slight caramel flavor. It was a great Sunday, almost felt like summer, temps were in the upper 50's and the smoke was rollin. Cant beat that!
Heres the slideshow
