On Fri, 12 Mar 2004 04:30:07 GMT, "Dan" >
wrote:

>I'm looking for suggestions on cooking a whole beef tenderloin (approx 5.5
>lbs) on my WSM over lump.
>
>Basically:
>
>-- Will this cut of meat benefit from low and slow BBQ?
>-- For a chunk of meat this size I assume I can fire up the WSM using the
>standard method?
>-- Is there a basic guideline for cooking time / pound? I want to know how
>long I should plan on smoking this baby.
>-- Water in the pan?
>-- Marinade, rub, both, none?
>
>I've only had my WSM for a few weeks and have had good luck BBQ'ing turkey,
>pork picnic, and ribs and even grilling some steaks, but I've never done a
>piece of meat worth this much coin and I want to do it right -- I really
>can't afford to experiment with these things too much, you know?
>
>I'm willing to learn so c'mon experts -- teach me, man.
>
>Thanks in advance everyone!
>


Beef tenderloin is the most tender but relatively unflavorful cut of
beef. It's best suited to short periods of higher heat. Being as
lean as it is, barbequeing is not the way to go.