Beef tenderloin sliced on a board

10 Comments

  1. I go with 225 degrees and find the extra time worth it in terms of tenderness, smoke flavor and even cooking. With the lower temperature, I find it helpful to sear the steak either before or after smoking to get a tasty crust. I prefer searing on a very hot grill or very large grill-pan before smoking because that allows me to more accurately control the final temperature.

    1. Jim,
      Excellent point! At 300°F, you get a bit of air-sear. At 225°F, you’ll want to sear in addition to the cook.
      Happy cooking!

  2. We love your products. My son cooks a pro circuit bbq competition with KCBS. He placed 15th overall in 2017 against 1000’s of other teams! Without the accuracy of the thermapens he’d be lost.
    Thank you for such great products!
    We love the recipes you post!

    1. Amy,
      That’s fantastic! We wish him luck in the future. Coming up # 1 this year?!?
      Thanks for reading and happy cooking!

    1. Curt,
      Because this piece of meat doesn’t have to cook for a long time, loads of chips aren’t necessary. A fat handful will do at the beginning, and if you want to throw a few on at the end to amp up the flavor, that’s not a bad idea. It ends up being a more…’delicate’ smoke flavor.

  3. At a future date, I would like to buy one of the therma Q s however I must first find another house to make payments on. Thanks for the e mails, I really like the ones with recipes and helpful hints, also rub knowledge would be helpful.

    1. Phil,
      By rub knowledge do you mean what rubs we use? One of my current faves is Jess Pryles red rub. It’s got a bit of kick and is super tasty. Most BBQ rubs are very good, honestly. Because BBQ cooks are SERIOUS about their food, most people don’t dare make a shoddy product.
      If you mean something else, please feel free to comment back or even contact me directly!

  4. I am wondering about your order of application when it comes to seasoning and oil. Your instructions say to coat with seasoning and then coat with oil. Wouldn’t it be better to apply oil first? The seasoning would stick better, and applying oil after seasoning could interfere with an even coating of the seasoning. I’m not highly experienced, so I’m just asking.

    1. Good question! We want the seasoning to adhere to the meat and to soak into the meat. Yes, salt may stick to an oiled surface, but it won’t get intot he meat with an oil barrier between them. Applying oil after the spices creates a good heat-conduction layer while allowing the seasonings to soak into the meat.

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