I have a 7 lb beef tenderloin going on the Kamado Joe Saturday. I assume it will be around 5 lbs after trimming.
I plan on smoking at 250 to IT of about 110-115. Then reverse searing.
Is it ok to rest it 10 minutes then put on a high heat gas grill for the sear? Or do I need to crank up the Kamado back up to 500 for the sear?
Also what do you like to season with before hitting the grill? Last year I used some Dijon mustard, Holy Cow and Garlic and Herb seasoning. Want something a little less spicy.
TIA
I plan on smoking at 250 to IT of about 110-115. Then reverse searing.
Is it ok to rest it 10 minutes then put on a high heat gas grill for the sear? Or do I need to crank up the Kamado back up to 500 for the sear?
Also what do you like to season with before hitting the grill? Last year I used some Dijon mustard, Holy Cow and Garlic and Herb seasoning. Want something a little less spicy.
TIA
