Smoked Beef Tenderloin (Printable Version)
An exquisite smoky tenderloin with perfect doneness, ideal for special occasions and holiday gatherings.
# What You'll Need:
→ Beef & Seasoning
01 - 4-pound beef tenderloin, trimmed and tied
02 - 2 tablespoons coarse salt
03 - 1 tablespoon coarse black pepper
04 - 1 tablespoon granulated garlic
# Steps to Follow:
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.
05 - Wrap the tenderloin in foil and rest for 15 minutes. Slice into 1 to 1½ inch thick portions and serve.
# Additional Tips::
01 -
- Ready in just over 2 hours
- Restaurant quality results at a fraction of the cost
- Simple ingredients let the beef shine
- Impressive presentation with minimal effort
02 -
- Perfect for meal prep freezes beautifully for up to 3 months
- Contains approximately 50g of protein per serving
- Economical for entertaining when compared to restaurant prices
03 -
- Allow meat to come to room temperature for 1 hour before smoking for more even cooking
- Position the tenderloin with the thicker end toward the hotter part of your smoker
- Trust your thermometer not the clock cooking times vary widely between different smokers