Smoked Beef Tenderloin

[packerbacker]

Greetings-

I'm a newer owner and first time poster, thanks for the great advice so far.

My father-in-law is asking me to smoke a whole beef tenderloin for Christmas.  From my research, the best method seems smoke at 225-250 degrees till rare to mid-rare then rest, and blast on high heat to get the crust.  I have done a similar method with prime rib and turned out great (not in the smoker).  Has anyone done this before, can I add fresh rosemary to the smoke box....I have hickory and apple, thinking hickory is the way to go...any thoughts, ideas, suggestions is appreciated.  Happy Holidays!

 

[DivotMaker]

Hi cheesehead (I'm a Packer fan, too)!  Here's a tenderloin post that might help -

http://smokinitforums.com/index.php?topic=1252.msg5537#msg5537

Head over to the Introductions section, when able, and tell us a little about yourself and smoking background.  Also, a first name and town in your signature line is a nice touch - we like to get to know our new family members!

 

[packerbacker]

Thanks- I will head over to the intro page as well.

Any ideas about adding rosemary to the smoke box or maybe using a blowtorch to finish the roast..Thanks!!!!

 

[DivotMaker]

Here's a discussion on the use of herbs -

http://smokinitforums.com/index.php?topic=2188.msg14373#msg14373