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.
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.
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.
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. 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. 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
More impressive smoked meats
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