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					                             Smoker & Fryer Cooking Time Spreadsheet
                                                       February 9, 2011




                                       Cut of Meat: Tenderloin

Smoker Note: Smoker Cooking Time                      Temp when done: Fryer Cooking Time                      notes cont'd.
This is a                                              Medium/Rare                                            and obviously
simple tool to               9.30   pounds                                          0.00 pounds              a shorter
help determine               0.00   pounds                 130                                               cooking time.
the beginning                0.00   pounds
cooking time                                               Medium                                           Therefore:
for well-done                9.30   total pounds                                         0.00 total pounds  A good meat
meat.                                                        135                                            thermometer
                            3 24    cooking time                                        0 00 cooking time   is a necessity
Less than well-                                              Well                                           and will add to
done requires           12:35 PM    beginning time                                   6:00 PM beginning time your smoking
more attention           4:00 PM    ending time              140                     6:00 PM ending time    experience.
             Cooking temp:                                                Cooking temp is 350
                       225                                                degrees but should never
                                                                          exceed 375 degrees.
February 9, 2011


                                       Time/Pound Well    Medium
Type of Meat         Smoking Temp      Done               Rare     Medium
Brisket              225 degrees       45 min./pound      145      160
Steak                225 degrees       1 hour/pound       145      160
Tenderloin           225 degrees       0.37 hours/pound   130      135
Beef Roast           225 degrees       1 hour/pound       145      160
Spare Ribs           225-240 degrees   0.67 hours/pound
Baby Back Ribs       225-240 degrees   0.67 hours/pound
Pork Roast           225 degrees       1 1/2 hour/pound            160
Pork Ribs            225 degrees       0.58 hours/pound
Venison              225 degrees       1 hour/pound
Whole Chicken        275 degrees       0.5 hours/pound
Chicken Thighs       275 egrees        0.5 hours/pound
Chicken Quarters     275 degrees       0.5 hours/pound
Whole Turkey 12#     275 degrees       0.75 hours/pound
Turkey Leg           275 degrees       0.75 hours/pound
Duck                 225 degrees       1 hour/pound
Fish                 225 degrees
Smoked Corn on Cob   225 degrees       1.5 - 2 hours
Well Done
170
170
140
170
170
170
170
170
180
180
180
180
180
180
180
Smoked Brisket

The rub:

1 cup sugar
1/4 cup season salt
1/4 cup garlic salt
1/4 cup onion salt
1/4 cup celery salt
1/3 cup paprika, 1/2 cup if desired
1/4 cup chili powder
1/4 cup black pepper
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon all spice
1/4 teaspoon ground clove
1 teaspoon ginger (I've had good success removing this item and using cumin, as well)
1 teaspoon garlic powder
1 teaspoon nutmeg

The mop:

3/4 cup apple cider vinegar
1 can of beer (I always use Michelob)
1/4 cup water
1/4 cup vegetable oil
1 tablespoon of the rub
2 tablespoons Worcestershire sauce
1 teaspoon black pepper

* Mix mop ingredients together, heat up and simmer for 10 minutes

The mustard:

1 cup yellow mustard
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt (has to be sea salt...needs to be very fine)
1/2 teaspoon hot sauce

*Mix together, simmer for 10 minutes.

The BBQ sauce:

1/2 cup finely chopped onions
2 tablespoons butter
1 cup tomato sauce
1 cup ketchup
1/3 cup chili sauce
3/4 cup dark brown sugar
1/2 cup honey
1 cup white vinegar
1 teaspoon allspice
1 tablespoon dry mustard
2 teaspoons ground black pepper
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon paprika
3 tablespoons lemon juice
3 tablespoons maple syrup

*Heat large sauce pan to medium, saute the onions in the butter until they go soft.
Add everything else and bring up to a boil, then lower heat and simmer for another 20 minutes.

The piece de resistance:

1 whole brisket, about 8 pounds

The prep:

Rub the brisket well with the dry rub--more ya rub it in, the better it'll be. It breaks up the connective tissues or some such.
Refrigerate it overnight.

The heat:

Get your smoker up between 200 and 220 degrees. You'll need 6 cups of wood chips (I prefer hickory; my wife prefers mesquit
I'm right). Soak 1/3 of them in water for half an hour. Trim the brisket of all but 1/4 of an inch of fat and let
set at room temperature for an hour to get the inside of the meat the same temp as the outside. Put in 1 cup wet wood chips
to 2 cupsdry into the smoker, toss the brisket on, and mop with the mustard sauce. Cook it for 3 hours, add the remaining wood
 chips and mop with the beer based mop sauce this time.

Cook it for another 2 hours, then transfer the brisket onto some heavy duty aluminum foil and "bowl" it,
pour about 1/3 cup of the beer based mop into the bowl, and close up the aluminum foil and seal the whole thing up tight.
Put the wrapped brisket back on the smoker and cook it for another 2-5 hours--remove when the internal
temperature reaches 185. Remove the brisket from the pouch, tent and let rest for about 15 minutes.
Cover it with the barbecue sauce and become the envy of those around you.
nnective tissues or some such.




efer hickory; my wife prefers mesquite..
ch of fat and let
tside. Put in 1 cup wet wood chips
 for 3 hours, add the remaining wood



d seal the whole thing up tight.
en the internal
Beef Tenderloin - Salt & Pepper

 Buy a 5-6 pound whole beef tenderloin.

 Carefully remove most of the fat, the "chain", and all membrane and silver skin.
 Fold under 2" of the thin end for even thickness, then tie the roast in 7-8
 locations.
 Sprinkle with kosher salt, wrap in plastic wrap, and let sit at room temperature
 for 1 hour.
 Just before cooking, apply a thin coat of olive oil and sprinkle with freshly
 cracked black pepper.
 Smoke at 225-250°F until 120-125°F for rare/medium-rare or 130-135°F for
 medium-rare/medium, approximately 55-65 minutes.
 Place cooking grate directly over hot coals. Sear tenderloin on all four sides,
 approximately 2 minutes per side.
 Cover loosely with foil and let rest for 10 minutes before slicing.




                      Beef tenderloin with creamy horseradish sauce


The whole beef tenderloin roast is sometimes called a "whole filet", a "filet mignon
roast", or a "tenderloin tip roast". It is a long, tapered muscle located on the inside
of the short loin, extending from the 13th rib to the pelvis.

A whole tenderloin has three distinct areas:

 The large end, called the "butt end". It actually resides in the sirloin section.
 The small end, called the "tail".
 The center section, called the "heart".

The tail is usually folded under the center section and tied to create even thickness
for even cooking.
Beef tenderloin is the most expensive and most tender cut of beef, but it also has
a reputation for mild taste because it does not contain a lot of intramuscular fat.
Fortunately, with some careful trimming and a little bit of salt, pepper, and smoke,
you can transform this cut into something really special for the holidays or any
day!


Here's a description and photos of how I cooked a whole beef tenderloin on
November 19, 2005. Be sure to check-out the accompanying video for a "quick"
overview of how to prep the meat for cooking.

As always...click on any of the pictures to view a larger image.




                                Select And Prepare The Tenderloin

                                Choose a 5-6 pound, USDA Choice whole beef
                                tenderloin. This cut of meat will cost a ton of
                                money if you buy it from a good butcher fully
                                trimmed and tied. If you want to save up to 50%
                                and are willing to spend 20-30 minutes trimming
                                and tying the meat yourself, then buy a whole
                                tenderloin in Cryovac packaging at a wholesale

                                I bought the USDA Choice whole tenderloin
                                pictured here at Costco. This photo shows the
                                tenderloin after I trimmed and tied it. It weighed
                                5.60 pounds before trimming.




                                You will need the following tools:

                                  A very sharp boning knife
                                  Kitchen twine

                                Here are the steps for trimming the roast. Take
                                your time—remember, this is an expensive cut of
                                meat, and you want to remove the waste without
                                losing much of the valuable meat.
 Remove the meat from the Cryovac packaging
 and pat dry with paper towels.
 Using your fingers, pull off as much loose fat and
 membrane as possible from both sides of the
 Remove the "side strap" or "chain", a length of
 sinewy muscle and fat attached to one side of the
 tenderloin. It will come off in a single piece and
 can be pulled off by hand, but don't be afraid to
 use a knife, if necessary. Pull off or trim any
 areas of fat or membrane exposed as a result of
 On the butt end, carefully remove the pockets of
 fat in the two crevices on either side of the
 tenderloin. Make shallow cuts to remove as little
 meat as possible in the process.
 Remove the silver skin. This is a length of
 white/silver fibrous connective tissue running
 from the butt end toward the tail. It's tough
 eating and needs to be removed. Starting
 somewhere in the middle, shimmy the tip of the
 knife under the edge of the silver skin 1/2" to 1",
 then push the knife tip up through the skin.
 Angle the blade up slightly and use a sawing
 motion to cut to the end of the skin. Angling the
 blade up helps you to remove the skin without
 losing much meat. Next, grasp the loose end of
 the silver skin and cut to the opposite end using
 Flip over the tenderloin and trim any areas of fat.
 Give both side of the meat a final visual
 inspection and clean up any remaining areas of
 fat, membrane, or silver skin.

Here are the steps for tying the roast. Tying is done to
create even thickness for even cooking and to secure any
floppy bits of meat. For a lesson in tying knots, watch the
How To Tie A Roast video.

 Pre-cut 7-8 pieces of kitchen twine, each about
 18" long.
 Fold about 2" of the tail under the center section
 to create an even diameter. Tie in two spots to
 Tie the butt end in 3-4 spots to secure the meat.
 Tie the center section in 2-3 spots.
 Trim the loose ends of the twine.

Wrap the tied tenderloin in plastic wrap and
refrigerate overnight.

The next day, remove the tenderloin from the
refrigerator one hour before cooking it. Pat dry
with paper towels.
Sprinkle all sides with 1-1/2 tablespoons of kosher
salt. Wrap in plastic wrap and let sit at room
temperature for one hour. This step allows the salt
to penetrate the meat and will help it cook more

Just before cooking, apply a thin coat of olive oil
and sprinkle with a good amount of freshly cracked
black pepper.


Fire The WSM

Fire-up the cooker using the Minion Method. Fill the
charcoal chamber 1/2 to 3/4 full with unlit Kingsford
charcoal briquettes, then place 20-40 lit coals on top of the

Put the water pan in the cooker and fill it with hot
tap water to help with temperature control. Use hot
water so the cooker comes up to temperature


Smoke The Tenderloin

Place 2-3 small chunks of dry smoke wood on the
coals. Use a mild wood, and don't use much of it. I
used three chunks of apple wood, maybe
equivalent to a single fist-sized chunk (Picture 1).

Assemble the cooker and place the tenderloin on
the top grate (Picture 2). Set the three bottom
vents to 100% open. Open the top vent fully and
leave it that way throughout the entire cook.

When the cooker reaches about 225°F, set the
three bottom vents to 25% open so the cooker
settles in at 225-250°F measured at the lid. Adjust
the three bottom vents as necessary to maintain

Cook the tenderloin to an internal temperature of
120-125°F for rare/medium-rare or 130-135°F for
medium-rare/medium, approximately 55-65

There's no need to baste or rotate the tenderloin
during the cooking process.

Here's how the cooker temperatures and vent
settings went during my cook:

        Lid          Meat      Vent 1 Vent 2 Vent 3
Time   Temp          Temp        %      %      %
5:05pm   -             -        100    100    100
5:15pm 192             -        100    100    100
5:20pm    200       -        100      100      100
5:30pm    212       -        100      100      100
5:45pm    240       -         25       25       25
6:00pm    235       -         25       25       25
6:05pm    235    127-133      25       25       25
6:10pm    235    130-135      25       25       25

Picture 3 shows how the tenderloin looked after
one hour of cooking.


Sear The Tenderloin

Most recipes call for searing a roast at high
temperature at the beginning of the cooking
process, then reducing the heat and cooking until
done. However, for the most even doneness inside
a roast, you want to do the opposite—cook the
meat at low temperature until almost done to your
liking, then sear it quickly at high temperature at

Don't skip this searing step, because it creates lots
of great flavor on the surface of the meat.

Remove the top cooking grate from the cooker and
set it aside. Carefully lift off the middle cooking
section (making sure not to spill any water) and
set it aside. Use tongs to evenly spread out the hot
coals in the charcoal chamber, if necessary.

Place the cooking grate directly on top of the
charcoal chamber. Sear the tenderloin on all four
sides, approximately 2 minutes per side or until
browned to your liking.

I seared this tenderloin on two sides by curling it
into a c-shape, then seared the other two sides by
holding the meat on edge with tongs, as shown in
these two photos.


Rest Then Slice The Tenderloin

Remove the tenderloin from the cooker. Cover
loosely with foil and let rest for 10 minutes before

Snip the kitchen twine and remove it. Slice the
meat into 1/4" to 3/8" slices across the grain.

Pictures 1 and 2 shown the seared tenderloin after
a 10 minute rest.
Pictures 3 and 4 show the consistent doneness
inside the roast. The meat is evenly pink across
almost its entire diameter, which is achieved by
using the "sear at the end" cooking process.

Here's how I described this tenderloin in my

  "Fork tender"
  "Good moisture"
  "Fabulous flavor"
  "No one at Christmas dinner would be




Sauces For Beef Tenderloin

Beef tenderloin has a mild flavor, so it is often
served with a sauce on the side. Your smoked
tenderloin will have more flavor than most, and
you may find that a sauce is not necessary.

I like a creamy horseradish sauce with beef, and I'm quite
satisfied with the ones I find at the supermarket, especially
Beaver Cream Style Horseradish from Beaverton Foods.

If you'd like to try your hand at making a sauce,
here are some recipes to get you started.
Smoked Pork Tenderloin

Servings: 6 to 8 as part of a buffet
Serves 4 generously as an entree

2 pounds fresh pork tenderloin, trimmed
1/4 cup bourbon
2 tablespoons molasses
1 tablespoon crushed red pepper flakes
4 cloves garlic, crushed
2 bay leaves, crushed
10 sprigs fresh thyme, coarsely chopped
6 sprigs fresh sage, coarsely chopped
3/4 cup olive or peanut oil
salt

1. Combine the bourbon and molasses. Add the remaining ingredients and roll the pork in this marinade.
Refrigerate 8 hours, or overnight, turning occasionally.

2. Remove the pork from the marinade, season with salt, and smoke over hickory, cherry, or applewood, basti
with the marinade, for 15 to 20 minutes. The pork may then continue to cook on a smoker, be finished on a gr
or be roasted in a 350 degree oven until it reaches an internal temperature of 145 to 150 degrees. Remove fro
heat and rest the tenderloin for 10 minutes before slicing. This can be made ahead and refrigerated; bring to
room temperature before serving.
 the pork in this marinade.


ory, cherry, or applewood, basting
on a smoker, be finished on a grill,
145 to 150 degrees. Remove from
head and refrigerated; bring to

				
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