Smoked Beef Tenderloin

Smoked Beef Tenderloin is MADE for a special occasion! This show stopping main course will wow your guests and they'll think you're some kind of master chef.

Course Dinner

Cuisine American

Keyword smoked beef tenderloin

Prep Time 10

Cook Time 1 45

Brining Time 1

Total Time 1 1 55

Servings servings

Calories 752kcal

Author Katie Cooksey

Equipment

Smoker
butcher paper optional

Ingredients

7 lb whole beef tenderloin I always grab PRIME (not Choice) beef
1/2 cup Kosher salt coarse
2 tbsp olive oil
2 tbsp seasoning of choice black pepper, garlic powder or salt-free seasoning blend

US Customary - Metric

Instructions

for dry brine (optional, but seriously - do it!)

Sprinkle all sides of meat generously with coarse Kosher salt and place in fridge uncovered for 24-36 hours.

prepare meat for smoking

Remove beef from refrigerator to come to room temperature.
Truss the beef tenderloin by tucking the thin pointy "tail" part of the tenderloin underneath itself and tying with butcher's twine.*
Preheat smoker to 225° F according to your smoker's directions.
Pat beef dry with paper towels, brush with olive oil and season with a salt-free seasoning of choice.**

smoking process

Place beef directly on grill grate and insert your smoker's meat thermometer probe in the thickest part of the beef.
Smoke for approximately 15 minutes per pound or until internal temperature of the meat reaches 120° F for a rare center.***
OPTIONAL - Remove meat from smoker and reverse sear on high heat using a flame grill, flat top grill, cast iron skillet on stovetop, or in the oven under the broiler. This step is optional, but will create a nice crust.
Wrap the meat in NON-COATED butcher paper or aluminum foil and let meat rest for about 5-10 minutes or until temperature reaches 125° F and juices are all redistributed.
Unwrap meat, place on a cutting board and slice into individual filet mignon steaks.

Video

Notes

*You can continue trussing the entire length of the tenderloin to keep its shape if you wish, but I find that's unnecessary. As long as the beef tenderloin is relatively the same thickness throughout, you should be fine with just adjusting the thin bottom portion instead of tying the whole tenderloin.

**Most of the time, I just add black pepper (and sometimes a little garlic powder) but feel free to use whatever dry rub or seasoning you love. Just make sure it doesn't have salt. We are fully seasoned with salt here already!

***If you are reverse searing your meat (next step), remove when temperature is more around 110-115° so it doesn't overcook during this step.

Nutrition