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My smoked beef tenderloin recipe promises a mouthwatering slab of beef cooked to tender, juicy perfection. It’s SO easy and completely hands-off.
Love elegant beef recipes? Try my sirloin tip roast, flat iron steak, bottom round roast, or ribeye steak next.
Beef tenderloin is one of my family’s favorite cuts of beef for special occasions. While my grilled beef tenderloin tends to make an appearance during the warmer months, it’s my smoked beef tenderloin that is a year-round staple.
Table of Contents
Why I love this recipe
- Even cooking. Cooking tenderloin on a smoker or pellet grill ensures even cooking throughout. No more overcooked and ruined meat!
- Epic layers of flavor and tenderness. Smoking it low and slow breaks down the connective tissues, resulting in a tender, melt-in-your-mouth texture and rich, smoky flavor.
- Hands-off cooking. The smoker does most of the work so I can focus on the rest of the meal.
- It’s always impressive. My dinner guests and I can never resist the tenderloin’s beautiful crust and succulent meat. It’s always a show-stopping centerpiece at dinner parties, barbecues, and holidays.
Ingredients needed
- Beef tenderloin. Pick out a well-marbled cut with an even thickness and the fat cap still attached. The fat breaks down during the slow-smoking process, giving the meat more flavor and moisture.
- Olive oil. It’s brushed on the meat to help the seasonings stick while forming a delicious crust.
- Seasonings. I rubbed a simple blend of sea salt (or kosher salt), ground black pepper, dried parsley, and garlic powder on the beef.
How to smoke a beef tenderloin
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Season the beef. Brush the beef tenderloin with olive oil. Stir the dry seasonings in a small bowl before evenly sprinkling the blend over all sides of the meat.
Step 2 – Smoke. Place the beef tenderloin on the smoker and smoke. Once it’s done smoking, transfer the beef to the hot grill grates and sear it on all sides.
Smoking times and temperatures
Refer to this guide to smoke whole beef tenderloin to your desired doneness. Keep in mind that these times factor in a quick 5-minute sear at the end:
- Rare (120°F to 125°F): 1 to 1.5 hours (pull from the smoker at 110°F to 115°F).
- Medium-rare (130°F to 135°F): 1.5 to 2 hours (pull from the smoker at 120°F to 125°F).
- Medium (140°F to 145°F): 2 to 2.5 hours (pull from the smoker at 130°F to 135°F).
- Medium-well (150°F to 155°F): 2.5 to 3 hours (pull from the smoker at 140°F to 145°F).
- Well-done (160°F): 3 to 3.5 hours (pull from the smoker at 150°F).
Always use a meat thermometer to measure the internal temperature and pull the tenderloin from the smoker when it’s about 10 to 15 degrees below your target final temperature. The internal temperature of the meat will continue to rise as it’s seared.
Arman’s recipe tips
- Use a paring knife to trim the excess fat and silver skin, but leave a thin layer for flavor and moisture. This also helps prevent flare-ups during smoking.
- To hold the beef together. Wrap it in butcher’s twine before smoking.
- Rest before slicing. I know it’s tempting, but that final 10 to 15-minute rest is the secret to the most juicy and flavorful beef tenderloin roast!
- Slice against the grain. I always recommend slicing beef against the grain because this breaks down muscle fibers and enhances tenderness.
- Consider the reverse sear method. For a slightly different approach, you can sear the beef on the grill first and then finish it in the smoker.
- More seasoning ideas. Feel free to add onion powder, paprika, dried rosemary, thyme, or oregano to the seasoning blend. Otherwise, opt for a ready-made spice rub, such as Montreal steak, Cajun, Italian, or dry BBQ rub.
What goes well with beef tenderloin?
I love this smoked beef tenderloin with classic steakhouse sides like cauliflower mashed potatoes, air fryer baked potatoes, roasted asparagus, balsamic glazed Brussels sprouts, air fryer frozen green beans, or a wedge salad. It’s also fantastic alongside smoked mac and cheese and other picnic favorites like healthy pasta salad and warm German potato salad.
Storage instructions
To store: Allow leftover beef tenderloin to cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for 3 to 4 days.
To freeze: Place the tightly wrapped beef in a freezer-proof bag or container and freeze for 3 to 4 months. Thaw in the refrigerator overnight before reheating.
To reheat: Wrap the meat in foil and reheat it in the oven at 250°F. You can also slice the cold beef and gently warm the slices in a skillet over low heat with a splash of broth or water.
Frequently asked questions
Hickory, mesquite, or fruitwood all work well with beef. You can use wood chips or wood chunks.
This cut is already naturally tender and flavorful, so it’s not necessary to brine it before smoking.
More impressive smoked meats
Smoked Beef Tenderloin
Ingredients
- 2 pounds beef tenderloin
- 2 tablespoons olive oil
- 1 1/2 teaspoons sea salt
- 1 tablespoon black pepper
- 1 tablespoon dried parsley
- 1/2 tablespoon garlic powder
Instructions
- Preheat the smoker to 120C/250F using the desired hardwood. I used applewood chips.
- Brush the beef with olive oil. Mix together the sea salt, black pepper, dried parsley, and garlic powder and rub over the beef.
- Place the beef directly on the smoker and away from the direct heat. Smoke the beef for 1 hour or until the inner temperature reaches 110F.
- Transfer the beef onto the grill or a hot cast iron skillet and sear on all sides for 5 minutes.
- Allow the beef to rest 10-15 minutes before slicing and serving.
I’ve tested this smoked beef tenderloin recipe so many times that I guarantee perfection every time. It is SO juicy and tender.