Smoked Beef Tenderloin

Smoked beef tenderloin: tender, juicy, and bursting with rich, smoky flavor that melts in your mouth.

5 from 2 votes

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Course: Main Course

Cuisine: American BBQ

Keyword: beef filet, grilled beef tenderloin, smoked beef tenderloin

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings:

Calories: 260kcal

Ingredients

1 beef tenderloin about 3-4 pounds
1 tablespoon olive oil
1 1/2 tablespoons SPG rub or steak rub
Wood chips, chunks or pellets of choice (pecan or cherry recommended)

Instructions

Trim off any silver skin or hanging pieces of fat from the surface of the beef tenderloin.
1 beef tenderloin
Next, rub the tenderloin with olive oil and evenly coat it with SPG or your favorite steak rub. Let it sit at room temperature for 25-30 minutes before putting it on the grill or smoker.
1 tablespoon olive oil, 1 1/2 tablespoons SPG rub
Soak 1 cup of wood chips in cool water for 25-30 minutes.
Wood chips, chunks or pellets of choice
Preheat your smoker to 225°F. We used our pellet grill for this recipe, but use what you've got!
Once the smoker has reached 225°F, place the wood chips in the smoker according manufacturer's directions.
Next, place the beef tenderloin on the smoker rack and close the lid. Smoke the beef tenderloin for 2 hours or until it reaches the desired doneness. We recommend medium-rare (an internal temperature of 130-135 degrees F).
*See the note section below for reverse searing tips.*
Remove the beef tenderloin from the smoker and rest it for 10-15 minutes before slicing and serving.
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet on your stovetop for best results.

Notes

Searing beef tenderloin

Searing offers a flavorful, caramelized crust, but a fine line exists between perfectly seared beef tenderloin and one that is overcooked. Pull the meat from your smoker at least 5 degrees before optimal doneness temperature if you want that perfect medium-rare finish. Heat a large cast-iron pan on high heat, add some oil, and sear the beef tenderloin on all sides until golden brown once the pan is smoking hot. Promptly transfer the roast to a clean cutting board, and let it rest before slicing.

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