You need to get the bacon up to temp, not the beef. I would smoke them till the bacon looks done at about 250, and hope for the best on the fillet (not too dry). These would be much better grilled, IMO.
The medallions are about 4 inches thick. I can always finish them off in a cast iron pan with butter like the restaurants do if it doesn't work out well.
4 inches thick, or is it 4 inches in diameter? If 4" thick, you should cut them in half. Also, what are they, tenderloin (fillet or fillet mignon) or sirloin (usually medallions)? Either one, I would grill them. You can do a reverse sear, that is cook them indirect until 130 or so internal degrees, then crisp them up direct.
DB, you can do this if you really want to smoke them, 4 hrs no hotter than 225* but no less than 175*. That will kill any bacteria and you should have a very nice, tender filet. Sorry I didn't get back sooner, work issues.
No worries, Dave. I can't smoke it until the weather clears, earliest will be tomorrow or Friday. Someone suggested kicking up the temps at the end for the bacon. I may try that too.
After 4 hrs over 175* that will kill any bacteria and still leave a nice tenderness to the meat and the bacon. I've done the same thing with mignon and bacon and too give it some sweet flavor, put a pineapple ring on top with a couple tooth picks if you like I do mine with maple wood.
Myself, I'd sear with probably a total of 6 flips for a nice medium rare center and a crispy shell etc. but I go by how the center feels when I squish it with my finger, rather than time. IF they are that thick, a 30 minute smoke at around 120f might do them well flavor wise but I think they will taste fantastic either way
I don't smoke steaks, I leave that for pork, chicken and large pieces of beef I used to just throw steaks right on the charcoal for a hardcore sear, so the inside was almost as red as could be. Just preference. I don't eat them quite that raw anymore... a good sear on the outside and tender as could be inside is my thing...
A low smoke at first then sear it how you can, for SURE! It is all preference... I love the outside kind of charred and medium rare a 1/4" within the outside
I'm looking at Charcoal again, but honestly my Traeger does 98% of what I need I'll be getting an egg at some point in the next year so I'll switch back to coals/wood. My Brinkmann was a POS honestly.... turned me off a little but not a lot.
