Smoked beef tenderloin is the epitome of barbecue luxury—tender, juicy, and packed with rich smoky flavor. Whether you’re hosting a backyard cookout or preparing a special meal, smoking a beef tenderloin ensures a mouthwatering dish that will impress any guest. This guide will take you through the steps to achieve the perfect smoked beef tenderloin.
Why Choose Smoked Beef Tenderloin?
Beef tenderloin is one of the most sought-after cuts due to its tenderness and mild flavor. When smoked, it absorbs a delicious depth of flavor that enhances its natural juiciness. Unlike tougher cuts that require hours of smoking, tenderloin cooks relatively quickly, making it an excellent choice for those looking to enjoy premium barbecue without an extensive time commitment.
Ingredients Needed
To prepare the perfect smoked beef tenderloin, you’ll need:
- 1 whole beef tenderloin (trimmed)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Wood chips (hickory or oak for a rich, smoky flavor)
Step-by-Step Smoking Process
1. Preparing the Tenderloin
Start by trimming any excess fat and silver skin from the beef tenderloin. This ensures even cooking and allows the seasoning to penetrate more effectively. Next, rub the meat with olive oil, which helps the spices adhere to the surface.
2. Seasoning the Meat
Mix the kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and dried thyme in a small bowl. Generously coat the beef tenderloin with the spice blend, making sure to cover all sides evenly. Let the meat rest at room temperature for about 30 minutes to absorb the flavors.
3. Preparing the Smoker
Preheat your smoker to 225°F (107°C). Choose hickory or oak wood chips for a balanced smoky flavor that complements the beef. Place a water pan in the smoker to maintain moisture and prevent the tenderloin from drying out.
4. Smoking the Tenderloin
Place the seasoned beef tenderloin on the smoker grates and close the lid. Smoke the meat until it reaches an internal temperature of 130°F (54°C) for medium-rare, which typically takes 1.5 to 2 hours. Use a meat thermometer to monitor the temperature accurately.
5. Resting and Slicing
Once the tenderloin reaches the desired doneness, remove it from the smoker and let it rest for at least 15 minutes. This step allows the juices to redistribute, ensuring a moist and flavorful bite. Slice the tenderloin into medallions and serve immediately.
Serving Suggestions
Smoked beef tenderloin pairs well with roasted vegetables, mashed potatoes, or a fresh salad. For added flavor, drizzle with a homemade chimichurri or horseradish cream sauce.
Final Thoughts
Smoking beef tenderloin is a simple yet rewarding process that yields a tender, flavorful, and impressive dish. Whether for a holiday feast or a casual barbecue, smoked beef tenderloin is a guaranteed crowd-pleaser. Fire up your smoker and enjoy the unbeatable taste of this barbecue classic!
