Want to smoke a beef tenderloin? This can be an expensive cut, so you want to get it right! See our tried and tested recipe below! Follow this and you’ll have pitmaster status at your next cookout!
Table of contents
What You Need For Smoked Beef Tenderloin
Beef Tenderloin
Olive Oil
Salt
Ground Black Pepper
Spice Rub (or use store brought)
Black Pepper
Kosher Salt
Garlic Powder
What Equipment You Need
- Pit Boss Smoker
- Hardwood chips (we recommend cherry as fruit woods go well with the mild flavor)
- Filet knife (if trimming yourself)
- Meat thermometer (a probe comes with the Pit Boss)
- Aluminum foil
- Paper towels
How to Smoke a Beef Tenderloin
1. Making the Spice Mix
Combine the above spices. If you want to heat it a little more then add some cayenne pepper or milder paprika. I will say we don’t want more than 2 parts of sugar otherwise it will burn in the high heat we are smoking the tenderloin.
Step 2: Preparing The Beef & Pellet Grill
I recommend buying one tenderloin from your butcher and asking them to trim it down and tie the thinner end. This is so it remains a consistent thickness and a constant internal temperature.
Also ask them to remvoe thesilverskin which can be hard to remove, if your butcher hasn’t removed it make sure you use a filet knife to take it off.
TIP: Still ask the butcher for the trimmings to be used in other recipes. Here is some yummy things you can do with beef trimmings.
Take the trimmed tenderloin out of the refrigerator 2 hours before cooking time, cover with a binder like mustard or oil. Cover the whole tenderloin with your homemade or store brought spice mix liberally leaving no part uncovered.
Load the pellets, and set the grill to a temperature of 230°F and wait for the Pit Boss to come to temperature.
Step 2: Smoke The Seasoned Beef Tenderloin
Put the meat directly on the grill grate in direct heat, insert the temperature probe and check while cooking. Check after 30 minutes for the crust and rotate over to ensure even cooking and grill marks, you want the beef to reach 130°F before you remove it from the smoker.
TIP: If the crust looks like it’s burning you can spray or add a water pan to provide moisture. You can also move in away from the direct heat.
Step 3: Rest & Enjoy
Remove the loin when the remote thermometer reads 130°F. Cover with foil and rest for 20 minutes. Cut into steaks and enjoy!
What Exactly Is a Tenderloin?
The cut is taken from the inside of the loin running along with the spine of the animal. The muscle is pure protein and not worked at all by the animal. If the muscle is not weight-bearing or worked then the proteins are soft, this makes for a texture like melted butter when cooked.
=When you smoke beef tenderloin, you lock in it succulent juices and delicious flavors. If you do it right he meat pretty much just melts in your mouth.
Is It Called Beef Tenderloin or Fillet Steak?
In the USA, we know it as the tenderloin.
Our French friends call it a filet mignon and Great Britain it’s referred to as a fillet steak.
Taste or Texture?
Now I’m not going to pull the wool over your eyes as it’s not all champagne and roses. I preach that fat equals flavor but told you a tenderloin doesn’t have any.
Through the whispers of a seasoned pit master, it has been said that a tenderloin lacks a beefy flavor. I would argue that the texture and plenty of kosher salt create a rich flavor we yearn for.
I do concede that if you don’t buy good quality beef and cook it, it can be on the bland side. Our Pit Boss cooking process does wonders in response. With an added and milder smoke flavor but we’ll get into that later.
At What Temperature Are We Smoking a Beef Tenderloin?
The ideal temperature to smoke a beef tenderloin at is 230°F to 250°F.
What Internal Temperature Does the Meat Need to Be?
The ideal internal temperature of beef tenderloin in the thickest part is 130°F.
What Is the Average Cooking Time for a Smoked Beef Tenderloin?
The average cooking time for a 7-pound beef tenderloin is 60 minutes.
What to Serve With Beef Tenderloin
Here is what to serve with beef tenderloin
Smoked Carrots in Brown Butter
See what else to serve with beef tenderloin here.
Want to Try Grilled Beef Tenderloin?
Do you know what is as good as smoked beef tenderloin? Grilled beef tenderloin!
See the recipe for grilled beef tenderloin here.
Smoked Beef Tenderloin
Equipment
- Pit Boss Smoker
- Hardwood chips (we recommend cherry as fruit woods go well with the mild flavor)
- Filet knife (if trimming yourself)
- Meat thermometer (a probe comes with the Pit Boss)
- Aluminum foil
- paper towels
Ingredients
- 1 whole trimmed tenderloin
- Olive oil or another cooking oil
- Salt & ground black pepper
- Spice Rub mix to your ratios
- Black pepper
- Kosher salt
- Garlic powder
- Brown sugar
- Greek oregano
- Smoked paprika
Instructions
- Combine the above spices. If you want to heat it a little more then add some cayenne pepper or milder paprika. I will say we don’t want more than 2 parts of sugar otherwise it will burn in the high heat we are smoking the tenderloin.
- Take the trimmed tenderloin out of the refrigerator 2 hours before cooking time.
- Cover over with a binder like mustard or oil. Cover the whole tenderloin with your homemade or store brought spice mix liberally leaving no part uncovered.
- Load the pellets, prime, and set the grill to a temperature of 230°F.
- Wait for the Pit Boss to come to temperature.
- Put the meat directly on the grill grate in direct heat, insert the temperature probe and check while cooking. Check after 30 minutes for the crust and rotate over to ensure even cooking and grill marks, you want the beef to reach 130°F before you remove it from the smoker.
- Check after 30 minutes for the crust and rotate over to ensure even cooking and grill marks.
- TIP: If the crust looks like it’s burning you can spray or add a water pan to provide moisture.
- You can also move in away from the direct heat.
- Remove the loin when the remote thermometer reads 130°F. Cover with foil and rest for 20 minutes. Cut into steaks and enjoy!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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