Filet Mignon (award winning)

by Fred Ginsburg (aka Sound Q BBQ Team)

Delicious filet mignon, nicely charred but juicy and tender pink inside.

(135Here is our famous technique for cooking up perfect steaks, better than any celebrity restaurant.

Start with fresh beef tenderloin (filet mignon). (We usually get ours at Costco). Okay to store them in the fridge a few days before cooking - but never freeze!

The night before, we lightly sprinkle Morton Kosher salt on all surfaces - not too much. Into the fridge overnight to allow the salt to do its thing. In the morning, a light dusting with Butchers Phosphate for aging/tenderizing.

Two hours prior to dinnertime, we begin the cook. Add a good beef rub such as Sound Q Willy II, or your favorite. Use a rub that does not contain salt, since your meat is already brined!

Hint: If you are mixing up a batch of our Willy’s II, leave out the salt ingredient (for beef). If you are doing ribs or pork, then include the salt in your rub.

Into the smoker at low temperature 180 for high smoke, around 45 minutes. Raise the smoker temperature to 225, to slow roast the meat. Target temperature of the meat interior is about 115-120.

Transfer the meats to a flaming charcoal/wood grill or Hibachi. Baste the steaks with a garlic herb infused melted butter for flavor and crust. Sear until medium rare (135) or medium (140-145), nice even juicy pink. Steaks do not need to rest! Enjoy them sizzling hot!

Finish the cook over flaming charcoal/wood for that steakhouse sear.