Jump to content

Beef Wellington In A Smoker


Recommended Posts

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

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...