5 Steps to Smoke Beef Tenderloin on a Pellet Smoker
To smoke beef tenderloin on a pellet smoker, you’ll want to start by trimming and seasoning your meat. A flavorful dry rub or marinade works wonders here.
Let the seasoned tenderloin rest for a bit to really absorb those delicious flavors.
Next, preheat your smoker to 225°F. Once it’s ready, place the tenderloin inside and keep a close eye on the internal temperature.
When it hits 120°F, it’s time to sear it on high heat for that perfect crispy crust.
After searing, don’t forget to let it rest to lock in all those juicy flavors.
Keep reading for more tips on achieving that perfect smoky flavor and serving suggestions!
Preparing the Beef Tenderloin
Before you start smoking, remove the beef tenderloin from the fridge and trim off any silver skin or excess fat. This helps guarantee it cooks evenly.
Next, tie the tenderloin every two inches with kitchen twine. This will help it hold its shape during smoking.
Prepare your dry rub by combining black peppercorns, smoked paprika, kosher salt, garlic powder, brown sugar, rosemary, thyme, and dry mustard powder.
Rub this seasoning mix generously over the beef tenderloin, pressing it into the meat to create a flavorful crust.
Once seasoned, let the beef sit at room temperature for 15 to 30 minutes. This step ensures even cooking by allowing the meat to warm slightly before it hits the smoker.
Proper prepping sets the stage for perfectly smoked beef tenderloin.
Seasoning and Marinating
Although the dry rub adds great flavor, applying a light coat of olive oil or mustard first helps the seasoning adhere better and penetrate the meat more deeply.
To maximize flavor, marinate your beef tenderloin beforehand in a mix of Dijon mustard, garlic, bourbon, and Worcestershire sauce for at least an hour.
Then, generously apply a dry rub of black peppercorns, kosher salt, smoked paprika, garlic powder, brown sugar, crushed rosemary, thyme, and dry mustard powder.
After seasoning, wrap the tenderloin in plastic and refrigerate for several hours or overnight to let the spices fully infuse.
Before smoking, bring it to room temperature for 30-60 minutes to ensure even cooking and better seasoning distribution.
- Coat with olive oil or mustard first
- Marinate for enhanced flavor
- Refrigerate to deepen spice absorption
- Rest at room temperature before smoking
Preheating and Smoking on the Pellet Grill
Once your beef tenderloin has absorbed all those rich flavors from the seasoning and marinade, it’s time to preheat your pellet smoker to 225°F (107°C).
Keep the smoker’s lid closed during preheating to guarantee even temperature distribution and ideal smoke production.
If available, activate the Super Smoke mode or add a smoke tube for enhanced flavor throughout the smoking process.
Place the tenderloin directly on the grill grates, positioning the thicker end closer to the heat source for even cooking.
Insert a reliable meat thermometer probe into the thickest part to monitor the internal temperature closely.
Maintaining a steady temperature during preheating and smoking on the pellet grill guarantees a perfectly smoked beef tenderloin with rich, smoky flavor.
Reverse Searing for Perfect Crust
When your beef tenderloin reaches about 120°F internally after slow smoking, it’s time to move on to reverse searing for that perfect crust.
This method locks in smoke flavor while creating a crispy crust with high heat.
Use a thermometer to keep a close eye on the internal temperature during this searing step.
Here’s what to do:
- Preheat your grill or oven to 400-450°F for intense, even heat.
- Sear each side of the smoked beef tenderloin for 1-2 minutes.
- Aim for a golden-brown, crispy crust without overcooking the inside.
- Avoid piercing the meat to keep those juices locked in during the searing step.
This technique guarantees a tender interior with a perfectly caramelized exterior.
You’ll get the ideal balance of smoke flavor and that perfect crust!
Resting and Serving the Tenderloin
To lock in all those delicious juices and flavors, let your smoked beef tenderloin rest for at least 5 to 10 minutes after taking it off the grill.
During this rest time, juices redistribute, and internal temperature stabilizes, ensuring moisture retention and temperature stabilization.
Use a resting cover like loose foil to maintain heat without trapping steam.
After the resting process, slice against the grain to create tenderloin slices that are juicy and flavorful.
| Step | Purpose |
|---|---|
| Rest for 5-10 mins | Juices redistribute |
| Use resting cover | Maintain temperature, moisture |
| Internal temp | Stabilizes for even cooking |
| Slice against grain | Enhances tenderness |
| Serve immediately | Preserve moisture and flavor |
Frequently Asked Questions
Is It a Good Idea to Smoke a Beef Tenderloin?
Yes, smoking a beef tenderloin is a great idea.
You’ll get a juicy, tender cut infused with rich smoky flavors and a delicious crust.
It’s perfect for impressing guests and elevating your meal effortlessly.
What Is the Best Temperature to Cook a Beef Tenderloin At?
You should cook beef tenderloin between 225°F and 250°F for gentle smoking.
Then, sear if desired.
This temperature range guarantees even cooking, tender meat, and juicy, flavorful results.
Especially aim for medium-rare at 130°F internal.
How Long to Smoke a 4 Lb Beef Tenderloin at 225 Degrees?
You’ll smoke a 4 lb beef tenderloin at 225°F for about 1.5 to 2 hours.
Keep a close eye on the internal temperature, aiming for around 120°F for medium rare.
Enjoy the process and the delicious results!
How Do You Smoke a Tenderloin on a Pellet Smoker?
You’ll gently infuse smoky aroma into your tenderloin, placing it on your pellet smoker at 225°F.
Baste often, then sear for a crispy crust.
Watch the thermometer closely—juicy perfection awaits your first bite.
Conclusion
Now that you’ve mastered these five steps, smoking beef tenderloin on your pellet smoker will feel like second nature.
With the perfect seasoning, slow smoke, and that unbeatable reverse sear, you’re about to create a crust so good it could start a flavor revolution.
Just remember to let it rest—patience here is your secret weapon.
Serve it up confidently, and watch your guests declare it the best beef they’ve ever tasted!
In conclusion, the key to mastering smoked beef tenderloin is all in the details.
From seasoning and smoking techniques to that delicious reverse sear, each step contributes to a mouthwatering result.
So take your time, enjoy the process, and savor the incredible flavors you’re about to create.
Your pellet smoker will help you achieve a tender, juicy masterpiece that will impress everyone at the table!
