JimmyDings
New member
I'm going to cook an approx 6 lb Beef Tenderloin on the Mak 2 Star on sunday. Although I may cut in half and save other part for another treat. Serving 4, but truly don't mind leftovers
I plan on marinading overnight using, beef broth,white vinegar, dark brown sugar and coke a cola.
Not sure what rub I may use as the big order of rubs has not arrived yet. Was thinking the Texas t bones rub.
I understand that these meats are very tender so they will cook fast.
Any ideas on cooking temp, approx idea for time and what flavor pellets to use?
Additionally, the recipe I'm using calls for an "int temp" of 155. I'm thinking that's borderline of being well done. I'm actually looking for med rare. So I was thing of cooking to 130 and letting it rest figuring it will rise to almost 140
Any suggestions would be appreciated.
Thanks in advance, Jim aka JimmyDings
I plan on marinading overnight using, beef broth,white vinegar, dark brown sugar and coke a cola.
Not sure what rub I may use as the big order of rubs has not arrived yet. Was thinking the Texas t bones rub.
I understand that these meats are very tender so they will cook fast.
Any ideas on cooking temp, approx idea for time and what flavor pellets to use?
Additionally, the recipe I'm using calls for an "int temp" of 155. I'm thinking that's borderline of being well done. I'm actually looking for med rare. So I was thing of cooking to 130 and letting it rest figuring it will rise to almost 140
Any suggestions would be appreciated.
Thanks in advance, Jim aka JimmyDings
Last edited: