Anybody every tried smoking a beef tenderloin? I was thinking about going with a reverse sear, putting it on the smoker at a pretty high temp, just enough to give it a little smoke flavor but not low and slow by any means. Then pull it at about 115ish, let it rest for a bit and then giving it the high heat over charcoal until rare/medium rare. Has anybody ever tried this? Yay or nay?
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