how long to smoke beef tenderloin per pound

Pre-heat your smoker and maintain 250° Fahrenheit for the perfect temperature to impart a nice smoke flavor onto the meat. Place the roast directly on the grill grates to smoke the beef. Expect about 15 minutes a pound cooking time when smoking the tenderloin to an internal temperature of 110 degrees F.

Satiate every craving with this incredible smoked beef tenderloin. Perfect fork-tender beef with a rich medium-rare center and just a hint of heat and smoked flavor. It’s the veritable way to take filet mignon to a whole new level while feeding a crowd. Want even more flavor? Top it with luscious crab imperial for a restaurant-level experience at home.

Smoked tenderloin is about as decadent a recipe as you can get. And where we love the simplicity of a grilled beef tenderloin, being the most tender cut, it picks up the smoke flavor with a short cook over coals and wood before being topped with a luscious crab imperial. Talk about holiday dinner done right.

This recipe works because it’s an absolute showstopper meal perfect for guests or intimate date nights. The beautiful medium-rare pink all the way through the succulent slices is stunning..

Beef tenderloin has long been the dinner roast of choice, next to prime rib, with considerably less fat and cooking methodology required. And, where prime rib makes for amazing big slices with a lot of flavor from the rendered fat, this, can be cut with a fork. Literally.

Now, imagine that sliced with a smokey crab imperial laced with just a pinch of that southern Creole heat. It’s not a huge kick, but enough that will have guests wondering just what the magic ingredient is.

While your guests are left wondering how many hours you spent in the kitchen, you can choose to tell them it was as easy as 3 ingredients and a bit of smoke, if you want. Or leave them to be mystified at your grilling mastery.

What is a reverse sear and when do I use it?

Using a ‘reverse sear’ technique, we smoke the beef to an internal temperature of 120 degrees before rolling it across a hot cast iron griddle or grill grates to get an external crust and a 130 degrees F internal temperature of the meat before resting.

Reverse searing is a term used when meat is cooked low to achieve a certain internal temperature before applying high heat to create the exterior crust. It is the opposite of browning a roast before cooking, like in my beef wellington.

Both have their advantages, but in the case of smoking meat, it works great to allow the meat to absorb the rich smoke flavor and then lock in everything with the final sear.

I use the reverse sear method on large cuts of meat that I am cooking over live-fire or traditionally in an oven. I love it to finish a porterhouse right or in the case of a thick tomahawk ribeye, ensure that there is an even desired temperature through the entire cut.

Reverse searing can produce some of the most even color you can get from top to bottom (with the exception of sous vide – which I also finish with a sear).

How to buy a whole tenderloin?

Buying a whole tenderloin can be tricky if it’s not prime holiday season. If it is, check your local markets, they tend to put them on sale whole at great prices for Christmas and New Year’s. Otherwise, calling your butcher ahead and asking for a tenderloin and the size you need is the best option. Most will offer options between choice and prime and this can add more than a few dollars per pound on an already expensive cut of meat.

When picking a grade, tenderloin is already the most tender cut, so if I trust my butcher, or know the meat source, I am ok with a ‘choice’ selection here, given that I am already paying for the best of the best.

Another option is to smoke it, then slice it then sear the individual steaks but I feel like if youre going to go that route, you might as well, slice it ahead of time and just cook them as steaks from the git-go. This gives you more seasoning on each slice and the ability to cook the steaks to order if necessary. Not a bad option at all.

Dry brining is a great thing to do but it does not take the place of using a good low-salt seasoning. If you are looking for a good low-salt seasoning thats amazing on beef as well as pork, chicken, seafood, etc. then look no further than than my Texas style rub.

If you look closely at the picture of the tenderloin, you will notice that it has one end that tapers down to a smaller size, this is called the tail. It is best to tuck this part under the meat and tie it up. Otherwise, this smaller portion will cook faster than the rest and end up dry and inedible.

Pre-heat your smoker and maintain 250° Fahrenheit for the perfect temperature to impart a nice smoke flavor onto the meat. Place the roast directly on the grill grates to smoke the beef. Expect about 15 minutes a pound cooking time when smoking the tenderloin to an internal temperature of 110 degrees F.

FAQ

How long do you cook a beef tenderloin at 225?

When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours.

What temp is tenderloin done smoking?

Place the tenderloins directly on the grill grates, close the lid, and smoke until the internal temperature reaches 145℉, 2 1/2-3 hours.

Should I sear a tenderloin before smoking?

Only smoke the tenderloin to 120-125. It will continue to cook when it is seared and then while it’s resting. After the smoke, you sear the meat, a technique known as reverse searing, to get that beautifully browned crust on the outside, double wrap it in foil, and allow it to rest for 10 minutes before slicing.

Can you smoke a beef tenderloin like a brisket?

Place the tenderloin on the smoker, insert a probe thermometer into the center of the roast and smoke until internal temperature reaches 120 degrees. Remove the tenderloin from the pit and cover loosely in foil and rest for 20-30 minutes. Slice the tenderloin into desired thickness and serve.

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