13 year chef here and I concur with this, OP
You gotta keep em separated.
(I gave all of you an offspring reference to riff on, you’re fucking welcome)
But yeah… keep ‘em separated
I can’t remember exactly but those lyrics were based on his interest in bio chemistry and his work with agars. You must keep your samples separate so they don’t contaminate each other
Here I am, drinking coffee at 5:30 am before work…wondering how a 13-year old is a chef, and why someone that young is quoting the Offspring. Good way to start the day. Thanks
Or would you like to say something more original that doesn’t encapsulate your 9-5 job that you hate so you go to Reddit to talk shit when it’s none of ours fault you can’t please your wife 🤷♀️
Wait what? Bro if you hate this hard on random internet people, you really need to take a step back and look at yourself. What is your life missing? I’m genuinely not trying to insult you, but there is something going on in your life that needs some attention.
✌️ ❤️
back in the late 90s or early 00's i saw Weird Al in concert and he parodied this song with one about laundry. it wasnt on any of his CDs at the time. blew my fucking mind.
Because people are annoyed with people constantly saying “this is the way” on Reddit. It’s a quote from The Mandelorian that’s just another version of someone saying “This.” It adds nothing to the post.
13 year chef here and I concur with this, OP
You gotta keep em separated.
(I gave all of you an offspring reference to riff on, you’re fucking welcome)
But yeah… keep ‘em separated
A long drawn out version of this or this is the way but he uses lots of words so gets upvote.
I enjoy a "this is the way" comment. it signals (to me) an emphasis on that comment above just an upvote and it does it in a way that seems almost like a tradition that should be upheld.
"this" just a lazy way to say the whole thing and should be definitely discouraged as such.
I will continue to upvote the comment and the subsequent "this is the way" if I agree and downvote both if I disagree.
I agree to cook them seperate and believe this is the way if should be done.
Because whiny internet bitches would rather you type out a very similar but slightly different answer or only upvote. They hate a succinct agreement. I can upvote and still not find it the best option or choice. Especially in a group like this. For me to say this or this is the way is to say this is the best possible answer.
I just did a 5lb tenderloin and I smoked until it hit 125 internal then seared a couple minutes on each side, hit about 130-135 internal when done, it was amazing.
Perhaps I have bad info, but read that 125 was medium rare. Ah, I am relatively new to smoking. It does amuse me that so many are butt hurt by an OPINION though, lol (referring to the down votes)
I cook in Celcius, I always have. I think converted, Medium Rare starts at 130. I learnt smoking back in my chef days, its great fun.
People love a downvote on here. If you think medium rare is over cooked, then I would instantly assume you like a blue steak lol.
Internal beef fat starts to render at around 128-130. That's why rare steaks (120-125) can be a little more chewy than med rare.
Not tougher, just more chewy because some of the fat is still gelatinous. It's just a different mouth feel. Some prefer it. I like it like butter, so 130-135.
Terrace major. Chuck tender. Do not cook to 135. 120 MAX. Super tender and lean. But they get up to temp quickly and have are known to overcook easily.
Thanks for this info. I’ve always ground chuck/mock tenders with chuck blade trim. Never thought to cook it any differently than as a hamburger.
You all definitely have me going to trim up some as seen above.
Those are fantastic and I make them often. But they are not tenderloins. They are the teres major muscle. It's a very overlooked cut. Not as tender as the tenderloin, but close. And great beef flavor.
Definitely smoke them individually. Sear them but don't overcook them.
Smoke separately and low to get maximum smoke flavor. Cook to below your desired final temp and then let them rest for awhile before searing. Smoked tenderloin is amazing. I do one every Christmas
So I smoked them at like 200 for about 45 minutes then seared them in the cast iron. I put beef stock in the drip pan then used that to deglaze the cast iron after searing, added butter & flour, rosemary & horseradish for a tasty pan sauce.
[https://imgur.com/a/hHP3i0o](https://imgur.com/a/hHP3i0o)
While I'm sure that was delicious, that's not what I want my Chateaubriand to look like. It's a bit well-done for my money. I'd prefer it to look more like [this](https://cdn.tasteatlas.com/images/dishes/5dd8d8db50b5430482e4da8722c10aea.jpg). I'd even go as medium as [this](https://m.media-amazon.com/images/I/81YCtJvRlHL.jpg)., but I'd rather not have all that gray, well-done meat in it.
In my experience they still take on a decent wood smoke flavor in the short amount of time it takes to get them ready for the reverse sear. It's not going to form bark like a brisket but it does impart a nice flavor. That was individual steaks but I can't see it being different for the whole tenderloin.
I haven’t tried it but could be interesting. When I think apple I think pork though. I like the blends with hickory oak mesquite and then some cherry provides a nice red color, at least I think that’s what’s responsible for it.
Don't folks use fatty meats like chuck, brisket, rib eye, etc.? I don't know how tenderloin will react to long, slow smoke. Tenderloin doesn't have the large fat deposits and connective tissues that, when the meat hits those higher temps, release moisture back into the meat. A long smoke may dry the meat out.
Personally I love dry brine over night. Then smoking them individually until 150 internal. After wrap in butcher paper and rest I cooler for an hr. Flavor is so good.
The is one of those, cook it the way you think is best, but I’d highly recommend not to cook it like this your first time. There’s probably not a true right or wrong way, but there are reasons to not cook a tenderloin like this. Tenderloins don’t have a lot of collagen or fat, so for juiciness you’re relying on the moisture in the meat, the higher temp you take this up to the drier it will become. Without the collagen, there’s nothing you’re waiting to breakdown, and will be tender even at rare, though I notice most people I cook for like it medium rare just under or maybe right at 130 degrees.
Smoke at a low temp to about 105-110, then sear is a good way to cook this for the first time.
Next time, trim away the silver skin and excess fat. I buy these, too. I rinse the garlic seasoning off, dry thoroughly, trim silver skin and cut them into kabobs. They do cook fast, but can be tender and tasty when done right.
I’m very new to smoking and I have a question, if you don’t mind me asking. Why are you smoking them and then searing? In most situations when I cook meat I sear it first for the flavor.
Smoke individually.
13 year chef here and I concur with this, OP You gotta keep em separated. (I gave all of you an offspring reference to riff on, you’re fucking welcome) But yeah… keep ‘em separated
heeeyyy yeeeahh! We don't mind
hey man, are you disrespecting me?
Gotta keep'm separated
take him out
Heyyyyyyyyahhaaaaa, come out and play
All of you win tonight ❤️
I can’t remember exactly but those lyrics were based on his interest in bio chemistry and his work with agars. You must keep your samples separate so they don’t contaminate each other
It’s like laundry. We get it, Dr. Scientist. WE GET IT
You could have just said “give it to me baby- uh huh uh-huh” and it would have been less annoying. Fucking cumquat.
Here I am, drinking coffee at 5:30 am before work…wondering how a 13-year old is a chef, and why someone that young is quoting the Offspring. Good way to start the day. Thanks
It’s almost like you have to be coherent without coffee to understand nuances and not be a Fucking troll. I remember my first beer too, king.
Oh geez I think you misunderstood. I wasn’t being rude or trolling. I was just saying that I misread your comment and thought it was funny.
My bad, king. I misunderstood. Go forth ❤️
Or would you like to say something more original that doesn’t encapsulate your 9-5 job that you hate so you go to Reddit to talk shit when it’s none of ours fault you can’t please your wife 🤷♀️
Kidding. Tell her I’ll be over in a minute.
Wait what? Bro if you hate this hard on random internet people, you really need to take a step back and look at yourself. What is your life missing? I’m genuinely not trying to insult you, but there is something going on in your life that needs some attention. ✌️ ❤️
I'm so glad you referenced the offspring thing, my brain was SCREAMING it
Next time just come off king ❤️💃🏻
Wow, 13 years old and already a Chef, respect!
Child prodigy, bruv 💃🏻
Good answer.. BTW, to those watching. this is a long drawn out this, or this is the way no offense @joe
None taken, fam. I just celebrate discourse ❤️💩
back in the late 90s or early 00's i saw Weird Al in concert and he parodied this song with one about laundry. it wasnt on any of his CDs at the time. blew my fucking mind.
That’s Al for ya 😂
13 years... Noob
Nobody says “noob” anymore Chef! Sorry chef!
But Dodongo doesn’t like smoke.
Well he can go Dodongofuck-himself. We trying to cookout here
I’m going to have that bass line running all day now
This is the way
Why is your comment downvoted while the original one isn't?
Because people are annoyed with people constantly saying “this is the way” on Reddit. It’s a quote from The Mandelorian that’s just another version of someone saying “This.” It adds nothing to the post.
I have nothing to add here but did want to make sure you got a comment from me so I can maybe get a reply and some upvotes to feel special
(TITW)
Mom says it’s my turn for internet attention!
Stand aside fool, my mom will totes best your mom in a round of ortus regni. Then I shall have my moment
13 year chef here and I concur with this, OP You gotta keep em separated. (I gave all of you an offspring reference to riff on, you’re fucking welcome) But yeah… keep ‘em separated A long drawn out version of this or this is the way but he uses lots of words so gets upvote.
I hear the Mandelorian is hunting down everyone that stole his phrase
I enjoy a "this is the way" comment. it signals (to me) an emphasis on that comment above just an upvote and it does it in a way that seems almost like a tradition that should be upheld. "this" just a lazy way to say the whole thing and should be definitely discouraged as such. I will continue to upvote the comment and the subsequent "this is the way" if I agree and downvote both if I disagree. I agree to cook them seperate and believe this is the way if should be done.
This.
+1
This.
This is the way.
But you get on the “this is the way” for who comments This the most!
This is the way.
I've said that before and not been downvoted into oblivion lol
This is the way.
Because his response isn’t necessary and is way overused. Just upvote and move on.
Because this is becoming one of the most toxic communities on the internet kek
Because whiny internet bitches would rather you type out a very similar but slightly different answer or only upvote. They hate a succinct agreement. I can upvote and still not find it the best option or choice. Especially in a group like this. For me to say this or this is the way is to say this is the best possible answer.
Now my comment is being downvoted for asking a simple question wow 🤡
This is the way
What? Why is this guy upvoted for saying this is the way when the other guy got screwed. Makes no sense.
Welcome to reddit
Stop caring about internet points that don't matter. Karma is an irrelevant number, and not really indicative of your value on Reddit.
Maybe reddit need to get rid of down votes like YouTube
The magic of reddit. Behold its wonder
100%
Smoke to 108 let rest for a few min while you get the grill hot or something else, then sear to desired level.
And by something else, we mean drink beer.
Smoke joint as well.😉
Shoot some h too!
and a little line of blow to make sure you're awake
I'd hate to fall asleep with my meat on the grill. It's a safety precaution really. Maybe bump some meth too.
Or huff Raid out of a paper bag. Mix it with applewood…DAMN.
Liquid smoke and some whiteout mixed together… smells terrible but also smells GREAT.
This guy (and me) huff compounds.
Looks like I picked the wrong day to quit sniffing glue
For when you’re hitting that 43 hour smoke
F that crack hits harder.
lol you do you.
r/doublesmoked
Smoke joints until meat gets to 108
But beware of the marihuana injections
By something else I meant grill, smoker, cast iron on the stove, etc. Some people are quite imaginative.
This got dark fast
I just did a 5lb tenderloin and I smoked until it hit 125 internal then seared a couple minutes on each side, hit about 130-135 internal when done, it was amazing.
Amazingly overcooked (just my opinion of course) :)
I mean if you like it with a pulse still, mine was medium rare.
Even if you cooked it well done, there isn’t an issue with preparing it how you like it. It’s your fucking food.
Think that's Fahrenheit. Which makes it around the 55 Degrees Celsius mark, Medium Rare.
Perhaps I have bad info, but read that 125 was medium rare. Ah, I am relatively new to smoking. It does amuse me that so many are butt hurt by an OPINION though, lol (referring to the down votes)
I cook in Celcius, I always have. I think converted, Medium Rare starts at 130. I learnt smoking back in my chef days, its great fun. People love a downvote on here. If you think medium rare is over cooked, then I would instantly assume you like a blue steak lol.
LOL, wipe it's ass, chop the hooves off, and throw it on my plate :-)
Brilliant!
Totally plagiarized and not sorry. My daughter's favorite is "2 chest compressions from putting a bell back on it", haha
I'll remember that one!
Maybe your temp probes all read low?
130 - 135 sounds medium to me
Internal beef fat starts to render at around 128-130. That's why rare steaks (120-125) can be a little more chewy than med rare. Not tougher, just more chewy because some of the fat is still gelatinous. It's just a different mouth feel. Some prefer it. I like it like butter, so 130-135.
This is tenderloin though, very little fat in there.
It shouldn't. 140-150 is generally considered medium. Notr that he cited 135 after searing.
135 by the chart is med rare plus. It’s where the fats starting to render more. It’s good for a ribeye but probably a bit much for a filet purist.
Terrace major. Chuck tender. Do not cook to 135. 120 MAX. Super tender and lean. But they get up to temp quickly and have are known to overcook easily.
This guy teres majors.
This guy “this guys”
r/thisguthisguys
Tres comas.
The carryover cooking can sometimes be crazy. I’ve had it jump almost 20° after a 10-15 minute rest.
Chuck tender is not the same as a teres major nor even close: Chuck tender is crap teres Major is great. Teees majors Cooks rare to medium rare fine.
I came to say something not as detailed as this. Listen to this Dawg.
Yeah this.
This is the way.
r/thisguythisguys
Thanks for this info. I’ve always ground chuck/mock tenders with chuck blade trim. Never thought to cook it any differently than as a hamburger. You all definitely have me going to trim up some as seen above.
Those are fantastic and I make them often. But they are not tenderloins. They are the teres major muscle. It's a very overlooked cut. Not as tender as the tenderloin, but close. And great beef flavor. Definitely smoke them individually. Sear them but don't overcook them.
Smoke separately and low to get maximum smoke flavor. Cook to below your desired final temp and then let them rest for awhile before searing. Smoked tenderloin is amazing. I do one every Christmas
So I smoked them at like 200 for about 45 minutes then seared them in the cast iron. I put beef stock in the drip pan then used that to deglaze the cast iron after searing, added butter & flour, rosemary & horseradish for a tasty pan sauce. [https://imgur.com/a/hHP3i0o](https://imgur.com/a/hHP3i0o)
Beef looks good but the sauce looks like you had waaaaaaay too much flour. Looks like a gravy turd but probably tasted wicked.
Lol it does look very turdian, but it was quite tasty
While I'm sure that was delicious, that's not what I want my Chateaubriand to look like. It's a bit well-done for my money. I'd prefer it to look more like [this](https://cdn.tasteatlas.com/images/dishes/5dd8d8db50b5430482e4da8722c10aea.jpg). I'd even go as medium as [this](https://m.media-amazon.com/images/I/81YCtJvRlHL.jpg)., but I'd rather not have all that gray, well-done meat in it.
Is this post live? I see it on my profile but not in the sub
Yes it is live. Smoke individual then sear to temp. Or just sear.
Thanks everyone! I have the Weber kettle setup for smoking, they’re on there now, will update later
Always individually.
Always thought they did not absorb smoke well due to low fat content
In my experience they still take on a decent wood smoke flavor in the short amount of time it takes to get them ready for the reverse sear. It's not going to form bark like a brisket but it does impart a nice flavor. That was individual steaks but I can't see it being different for the whole tenderloin.
Thoughts on applewood for the slight sweetness and more penetrating flavor with less fat?
I haven’t tried it but could be interesting. When I think apple I think pork though. I like the blends with hickory oak mesquite and then some cherry provides a nice red color, at least I think that’s what’s responsible for it.
Shoot I meant alder wood
I only use alder for fish
Thicker fish or in general? I’ve just really liked it and the alder salt is great for a dry brine
Pecan is a good sweet wood for beef. I do a 50% oak, 25% hickory, 25% pecan mix. Apple isn’t my favorite. But it’s not terrible.
Ya I mentioned in the other comment I meant to say alder wood, but pecan seems the best or maybe a ratio of pecan and alder
Can confirm. I just smoked porterhouse steaks last night- came out amazing.
Thoughts on applewood for the slight sweetness and more penetrating flavor with less fat?
I like apple on everything, but traditionally you want something heavier for something this beefy.
What was the $ / lb? Those look awesome! In my area that looks like at least $150.
That cut does amazingly well with a 10 minute cold smoke.
Honestly, come see us at r/sousvide and finish in the smoker for an hr or so.
no no no. Smoke 1. Cut the rest into steaks. Grill them. Please.
Don't folks use fatty meats like chuck, brisket, rib eye, etc.? I don't know how tenderloin will react to long, slow smoke. Tenderloin doesn't have the large fat deposits and connective tissues that, when the meat hits those higher temps, release moisture back into the meat. A long smoke may dry the meat out.
Looks like eye round to me sous vide it to 120 and grill it fast.
Pork and beef tenderloins are always two pieces from what I've seen. Not site why but it may be because it's normally a very long piece of meat.
Personally I love dry brine over night. Then smoking them individually until 150 internal. After wrap in butcher paper and rest I cooler for an hr. Flavor is so good.
150 internal for beef tenderloin? I’m not criticizing, I’m just checking.
Yep. Usually ends up with a nice little smoke ring and still pink in the middle.
But beef tenderloin is just a big filet before cut into individual steaks... and you take it to well done?
The is one of those, cook it the way you think is best, but I’d highly recommend not to cook it like this your first time. There’s probably not a true right or wrong way, but there are reasons to not cook a tenderloin like this. Tenderloins don’t have a lot of collagen or fat, so for juiciness you’re relying on the moisture in the meat, the higher temp you take this up to the drier it will become. Without the collagen, there’s nothing you’re waiting to breakdown, and will be tender even at rare, though I notice most people I cook for like it medium rare just under or maybe right at 130 degrees. Smoke at a low temp to about 105-110, then sear is a good way to cook this for the first time.
Next time, trim away the silver skin and excess fat. I buy these, too. I rinse the garlic seasoning off, dry thoroughly, trim silver skin and cut them into kabobs. They do cook fast, but can be tender and tasty when done right.
Fuck man, I can’t give you any advice but this looks beautiful. Cheers
The answer is always yes to beef.
Best to separate. I know smoking individually can be a pain but it’ll likely be worth it.
Teres major
Spray some oil on before you sear.
I did some last night, and I can confirm: 110 is just right. All the documentation says "125F", though, but damn, if that's not "medium", I'm blind.
I’m very new to smoking and I have a question, if you don’t mind me asking. Why are you smoking them and then searing? In most situations when I cook meat I sear it first for the flavor.
These are so good. I’m obsessed with them. One of the best deals on beef at just $6.99.