How to Grill Beef Tenderloin Roast Perfectly

welcome to sns grills i'm russ jones from the youtube channel smokey ribs barbecue in today's video i'm going to show you how i take a whole beef tenderloin and how i trim it and i cut it down to where we ultimately end up with the center cut portion better known as the chateaubriand and from there we're going to reverse sir it on the sns kamado coming right up [Music] [Applause] today i'm going to show you how to do a whole beef tenderloin and when i say whole that's exactly what we got right here now i purchased this and it already had butcher's twine trusting this up and they had already trimmed the silver skin and they have trimmed a lot of the fat a lot of times you'll get these and they just had globs of fat on them and you had to pull all that off cut all that off so they did all that for me that's what they call the head this is a separate muscle and as you can see there's a lot of silver skin right up under here and that is like chewing through a rubber band so that's got to be removed so i'm just going to separate that and then uh right in this era they call this to chain i'm going to remove that as well what we're trying to do is get to right here this is the center cut portion of this beef tenderloin and the prime part of it is usually from about right here to right here they call that the chateau brionne and that's really the heart of it and uh don't throw this meat away this is great to grind up his hamburger you can cut this individually for just a simple meal a lot of things a lot of uses for it all right so let's get started separating some of this just take you a knife don't get too aggressive and until you see where you're at just follow that muscle so we're just going to lay that to the side get your knife under here get your little tab and try to hang as close as you can to the meat that way you don't waste too much meat and that is removed like i said they've already trimmed this up quite a bit this thing's usually got quite a bit of silver skin if you get one like that now you do pay more when you buy one that's been trimmed up somewhat now this is the chain and it will just about pull off so put that in our pile that we're saving now i want to take and come right about here it gets real thin on this end and just cut it about right here there's another pile that we can save and then we're going to go about right here this silver skin right there we need to get off it's a very very tender cut of meat it's the most prized cut on beef this is what they cut the filet mignon from this center part here that we've cut out let me back you up to yesterday about 24 hours ago i did a dry salt brine on this and that's where you would take salt you can use plain table salt you can use kosher salt and typically if you're using a kosher salt you would use a half a teaspoon per pound and a table salt you would use one quarter of a teaspoon per pound so i gave this a good covering on all sides while it was still whole so all this meat here has also been seasoned so i'm going to take some black pepper and that's all we're going with salt and black pepper and it's just all it needs this is such a really good cut of beef that's all you need and being primed this has got enough intramuscular fat within it to really give it a great flavor and i think we are good so i've got the beef tenderloin just resting i need to get that center up to around room temperature to where we get a much better cook on that so that gives me an opportunity to go ahead and get the s s kamado ready get it fired up and get it dialed in to around 250 degrees now i'm going to start with some lump charcoal and uh for those of you that's not familiar with a lump charcoal it's basically real wood and it goes through a process where they remove the oxygen and they burn it with very very very low oxygen and it makes it extremely hard and it burns well it gets hotter than most charcoal briquettes does but i like using it and that's what i'm going with today so we're going to take and put this into our slow and sphere so you don't want to light all these at one time because you're going to get this entirely too hot like i said we're trying to dial in 250 degrees fahrenheit so what i like to do is take a fire starter and i normally use these tumbleweeds right here we'll just put a couple right here in the corner and we're going to light those it's going to take around 10 minutes for this to catch this charcoal around it and once i know that it's good and lit then i'm going to lower the lid on this kamado and we're going to dial in the temperatures i'll bring you back and show you how i'm going to adjust the bottom vent and the upper vent to get this at 250 degrees been going around 10 minutes we got a good fire established here so what i'm going to do right before i close this is i'm going to lay just a couple little pieces of hickory in here i'm gonna move them back here i don't want them burnt up too quick by time this gets up to temp we'll eventually hit that hickory there but i'm gonna remove this piece right here it's sticking up a little higher than what the grate i want the grate to lay as flat as it can and that's perfect and i'm just gonna take and lay this probe in here just to monitor the temperature that should be good right there we're going to close the lid going to open this top vent to around halfway now here on the lower vent the lower vent i've got just shoved halfway open now i'm going to watch my my uh temperatures on the inside and when i get around 200 degrees i'm going to slide this to about a fingers width open and i will also pull back my top vent to just just barely a crack to maintain that 250 degrees i'll show you that when i get to it all right i'm up to 197 that's close enough so what i just done is i went ahead and adjusted this top vent it's about an eighth of an inch open and the bottom vent is still about a finger width now if i need to adjust that mortise how i will adjust it the lower vent and the top vent all right i have reached 225 degrees in the sns kamado we're going to raise the lid we're going to take our beef tenderloin we're going to place it right over here now you want to monitor the internal temperature of this insert our probe right there so to promote even cooking we're going to roll it 180 degrees remove our probe just gonna roll this around put it right back in this location reinsert our probe so now we're going to continue to bring up the internal temperature to like i said earlier around 115 no more than 118. from there we'll sear it and we're shooting for our 130 degrees final temperature for a perfect medium rare all right i'm now at 118 on this probe so i think we're close enough we're just going to remove our probes we can go ahead and remove that one i'll take the meat we're just going to set it right over here it's going to drape some fall over this i'm going to get it out of the way and we're going gonna get this fire stoked all right i'm gonna open this bottom vent all the way open gonna leave the lid open so it's getting plenty of air and this shouldn't take long i'll bring you back just as soon as we get this where we needed it i want to show you a new product from sns grills this is their new scraper it's also got a bottle opener on it and i don't mind if i do oh man that's good all right we are fired up this took 10 minutes tops to get what you're seeing right here [Music] internal temp got up to about 129 and you're gonna have a little bit of carryover that you have to consider carry over just sitting like this could go up as much as five degrees so we don't want to overshoot it i'm gonna transfer it back to that wire rack we're just gonna let it hang out for maybe five minutes let it rest then we're gonna cut into it and see how we did what a beautiful color on this let me check dead center look at that i don't know if you can see that 131 130. so that's what we're wanting we're going to remove this rack we're going to lay this right here so i'm just going to cut this up not as thick as what a filet mignon state would be probably about half inch slices i'll probably start at this end since i'm kind of right-handed there oh man that's looking good it's cutting wonderful i'm already seeing the pink this meat will oxidize in a few minutes got a nice crust too it's got a nice firm crust but just ultra tender and look at all the juices in that oh yeah all right we're going to give it a taste here and uh see how it is i already know how it's going to be that's just gorgeous you can really see that that solid pink coming through and it's just super juicy this is a really nice cut of meat man it's just the smell out here is incredible i'm gonna go for one right here in the middle because i know that's picture perfect on the temperature they actually all look the same just a gorgeous color oh man and here we go such a great beefy flavor super tender super juicy the bark on this the crust was just just perfect the s s kamado i think you can see just how easy it is to dial in to really achieve those perfect temperatures to arrive at perfect results every time and also you know starting with a real good quality beef and i did i started with a prime beef tenderloin that's also going to always give you better results in the end now i hope i have explained this video well enough to where if you have never done this that you can take what i've done in this video and have perfect results every time i'm russ jones with sns grills and remember two zones are better than one you

Channel: SnS Grills

Views: 103,317

Keywords: How to Grill Beef Tenderloin Roast, How to grill Beef Tenderloin, Beef Tenderloin, Beef Tenderloin Recipe, Beef tenderloin roast, Beef tenderloin roast recipe, grilled beef tenderloin, Grilled beef tenderloin roast, how to cook beef tenderloin, Beef Tenderloin Roast, Smoked beef tenderloin, Whole beef tenderloin, Beef tenderloin on the grill, Beef tenderloin BBQ, Chateaubriand recipe, how to cook Chateaubriand, perfect Beef Tenderloin Recipe

Id: p0tLuASpNiA

Length: 13min 35sec (815 seconds)

Published: Sun Dec 06 2020