Smoked Beef Tenderloin (Printable Page)
# What You Need:
→ Beef & Seasoning
01 -
4-pound beef tenderloin, trimmed and tied
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2 tablespoons coarse salt
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1 tablespoon coarse black pepper
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1 tablespoon granulated garlic
# How to Make It:
01 -
Trim any excess fat or silver skin. Tuck the narrow tail under the roast and tie with butcher twine every 2 inches to ensure even cooking.
02 -
Mix salt, black pepper, and granulated garlic in a bowl. Rub the seasoning evenly over the entire tenderloin.
03 -
Preheat smoker to 225°F (107°C). Place tenderloin on smoker grates, close the lid, and smoke until the internal temperature reaches 120°F (medium rare). This will take approximately 1.5 to 2 hours depending on smoker and meat thickness.
04 -
Preheat a grill to 450°F (232°C). Transfer the smoked tenderloin to the grill and sear each side for 3–4 minutes. Monitor the internal temperature closely — remove from grill once it reaches 135–139°F.
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Wrap the tenderloin in foil and rest for 15 minutes. Slice into 1 to 1½ inch thick portions and serve.
# Helpful Tips:
01 -
For added flavor, use wood like oak, cherry, or hickory in your smoker.
02 -
Serve with chimichurri, horseradish cream, or a red wine reduction for elegant pairing.
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Use a digital meat thermometer to avoid overcooking.