So my daughter and her husband bought a new smoker that they've been dying to try new things on. She asked me the other day when I was going to buy her a brisket that they could put in the smoker. I told her I'd do that, but then I got to thinking a beef tenderloin might be even better in the smoker. I once made a beef tenderloin stuffed with breadcrumbs, red peppers and gruyere cheese that was to die for. It was oven cooked to perfection, slightly pink on the inside, and just melted in your mouth. I don't know if an expensive cut of meat like that would be wasted in a smoker or if it would just make it all the better. And I'd hate for an inexperienced smoker user to ruin a good cut of meat, too, because i had some chicken they smoked and I don't think they left it in long enough. I mean it was cooked through, but it just wasn't as juicy or as good as the smoked chicken I've had in the past. What do you think?
