HOW TO MAKE BEEF TENDERLOIN | Grilling 101

[Music]morning guysuncle Wu coming to you from smokeMasters headquarters better known as ourbackyard outdoor kitchen today we’regonna be cooking up some tenderloins gotEast Weekend rolling out and had afriend of mine called me up asked me fora couple beef tenderloins to feed a fewpeople six feet apart social distancingright so here we go we’re gonna getstarted we’re gonna do a reverse here onthese bad boys today we’re gonna putthem on the smoker I’ve got the thesmoky mountain fire trip over here we’regonna take them up to about 120 thenwe’re gonna fire up the yoader get thegrill grates hot put a nice layer a duckfat on top just so we get a good searwe’re gonna sear them off and at thatpoint should should have a great beeftenderloin ready to go so let’s getstarts first thing we’re gonna do breakthis tenderloin out here we’re gonnaclean up a lot of this back now a lot ofthis just pulls right off some of itsgonna take a little trim on the backsideyou don’t want to spend just a whole lotof time working on a whole lot of itjust really the extra large chunksbetter get in there and any silver skinthat you might see there’s nobody wantsto bite into a big chunk of silver skinon a nice beef generaljust kind of get up under that silverskin tilt that knife back slide it backunder so you’re getting just as much ofthe the fat and the silver skin as youcan and leaving as much of that meatbecause at nine dollars and fifty centsa pound we don’t want to put a lot ofbeef in our scrap pile let’s cut thatbackside just about as smooth as it’sgonna be on that top now on the topyou’ll see you’ve got a big great veinof fat running right down the side herewhich separates what we call the chainfrom the Tenderloin a lot of the timesyou can just pretty much pull that looseit’s gonna need a little help down hereat the end where some of that strongerfat is some of that heavy fat and thenwhen it comes into the head and startsbeing more meat than it is fat and Shanmuscle we’re gonna separate it right offthose of you that have cooked beeftenderloin before know that that’s whatwe call pitmasters privilege mean andthat’s what I’m gonna snack on whilethis it’s good it’s mostly fat I’m gonnause it more than anything else to greasethose grates before we do the see okayso I’m gonna leave that chain over theside and get back to cleaning the restof this fat that connected that chain tothe major parts of the tender one hereagain a lot of this stuff will pull offjust a little help down here at the endwhere this thing tapers our way toalmost nothingall this stuff down here at the endthat’s really really thin is gonna do isburn so we’re gonna kind of clean thefat and then find the place where it’lllay over to where the thickness issimilar to where it is all the wayacross the meat all the way across thetend to lean that way you’re cooking thesame density the same size meat all atthe same time and you’re not ending upwith a piece down here that’s well donewhile you’ve got a piece up here that’smedium rare like you wanted to be okayso that’s got most of the fat now we’regonna start attacking this silver skinbeef tenderloin one of the most tenderpieces of meat you’re ever gonna putyour mouth plus the name tenderloin[Music]where the filet comes from when we getdone with this stuff a lot of its gonnabe fork tender I’m gonna take it toabout 130 degrees total and that bottomside you run into the ridges but you dohave a little bit of fat that’s going tobe on the bottom and it’s going to addto our flavor in here okay leave thishere for just one secondI’m gonna turn the second one up andI’ll be right back[Music]okay so now we’ve got both of ourtenderloins trimmed up all the fat foodso now we’re going to go to rubbing nowa lot of guys are gonna say well I’veseen you cook you know beef pork chickeneverything I’ve always seen you injectwell I don’t exactly there’s enough inER muscular fat in here we all need toworry about moisture so well we’re gonnadothe flavor combination we’re going touse on here today is our stand by thegeunji qxt see rub as our base layerthen we come back in with a little cowpal which is a nice nice beef flavorit’s gonna just enhance the the naturalbeef flavors of the tenderloin gonnagive us a little spice and we’re gonnahit the top with a little Montreal steakseasoning just a just a real coarse saltpepper garlic ground and just finishthis off the top of these tenderloinsjust perfect so here we go I’m gonna geta nice even layer[Music]comfortable with that and give it alittle pat just kind of seek that rubwe’re gonna flip her over the same thingon the back side by the time we’re donerubbing these down it’s gonna be almostlike a square you’re gonna have a topbottom and two sides just want to kindof get make sure you get a nice evencoat all the way around and then we’regoing to move[Applause][Music]and you can see looking at the meat thatSDC’s already started to get thattenderloin sweat starting to pick up alittle surface moisture so when we tryto hit the rest of our rubs on thatquickly people take advantage of thatjust to help hold everything go on thengo back and touch up the top side wherewe rolled around on it and we’re good tomove to our third layer and you just seethe difference in the texture betweenthe Montreal and everything else we puton the real coarse ground and give us areal good crust and real good Viking sowe go to to see her there she is allseasoned up ready to go okaysmokers sitting right where we warmed itabout 250 got the tenderloins rubbeddown and ready to go so let’s get themallall right those are looking beautifulI’m gonna get a probe in those leavethem on the smoker till they hit about120 125 and at that point I’ll have theyoader hot it up we’ll get those off getthem on the grill grates for a nicecrusty suit okay so nobody likes atechnical delicate difficulties but whenyou blow a fuse on your Yoder and herein smoke masters powered by Rollo whatdo you do you fall back to the peak aload it up with some nice lump charcoalseared up to about 500 degrees so let’sget these tenderloins finished off we’regonna take that chain meat then wepulled off the tenderloins when we trimthem these great little fat on top ofthem keep our tenderloins from stickingthis Kurtz heard about 450 right now10 the Lord’s on the center we’re gonnado them one at a timeshut that down we’ll give it about 2minutes turn it do the same thing try toget all four sides and create that nicecrustokay so we’re through our first twominutes oh yeahgot some nice grill marks hold anothertwo minutes and we’ll get another side[Music]okay we’re pushing 130 let’s get thisthing off the litter rest[Music]so we’ve got these stared offeverything’s finished so let’s recapwhat we did we had we started with twolet’s wait six and a half and sevenpound beef tenderloinswe trimmed them to chain muscle offcleared off all the fat the extraneoussilver skin got all those bad bites outof the winners you seasoned the boatwith a combination of Jun cqx to cityKappa and they’ll final layer of areally coarse grind Montreal steakseasoning put them on the smokers tillthey reached about 118 degrees internaltemperature pull them off and then useour pea cake with our girl grapes to seeher two and a half minutes aside untilthey reached an internal temperature of130 that should give us a nicemedium-rare in the center so let’s seehow we did yep that’ll workthat nice big center so that will do itfor us today thanks for joining us sohow to smoke a whole beef tenderloin besure and hit that subscription buttonlike it and bang bang notification bellso that you can get a notification everytime we kick out a new video thanks forjoining us today we’ll see you all nightthey’re cooking real soonstay safe and god bless[Music]