sotv Posted September 22, 2018 Share Posted September 22, 2018 Watched a couple of videos today and they look tasty. Just not sure how pastry would do in the smoker even at 450F on a pizza stone. I certainly couldn't cook it to internal temp 120-125F both videos recommend, looked a little raw in the middle, even though they said it was rare. Anyone done one, does the the pastry come out soggy ? or does it come out flaky? Bit wary of investing in an expensive piece of beef tenderloin, if it isn't as good as cooking it in the oven Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted September 22, 2018 Share Posted September 22, 2018 How about smoking the Beef first for 1 hour. Then making the Wellington. Smoked Beef Flavours, then cooked a bit more and a chance to get the Pastry more cooked. Quote Link to comment Share on other sites More sharing options...
sotv Posted September 22, 2018 Author Share Posted September 22, 2018 Definitely worth considering, thanks Quote Link to comment Share on other sites More sharing options...
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