Smoked Beef Tenderloin

Smoked Beef Tenderloin

If you’re looking for something special to serve your guests, look no further than a Smoked beef tenderloin. This delicious cut is perfect for a special occasion, and it’s easy to prepare at home. In this blog post, we’ll show you how to make smoked beef tenderloin using a smoker or grill. We’ll also share some tips on how to cook it perfectly every time. So don’t wait any longer – let’s get started by reading this blog post now!

What Is Beef Tenderloin?

Beef tenderloin is not only the most expensive cut of beef but it’s also extremely low in fat and high in protein. One 3 ounce serving of beef tenderloin contains 124 calories, 22 grams of total fat, 4.5 grams of saturated fat, 0 milligrams of cholesterol, 96 milligrams of sodium with only 37 calories coming from any carbohydrates with 0 grams being dietary fiber. It also contains 29 grams of protein which is almost half your daily needs in just one sitting!

There are two sides to a beef tenderloin: The bottom portion lies between ribs six and 12 and is known as the “chain” while the top lies between ribs 11 and 13 and is called the “eye”. On average, each side will yield about 25% of the total weight, so on a 400-pound animal, you can expect about 100 pounds of boneless beef tenderloins. For such a lean cut, it has some very pronounced marbling which gives it an incredible richness in both taste and texture that cannot be matched by any other cut of beef.

The whole tenderloin may be simplified into three parts: the butt, the center cut, the tail. The butt is taken from the thickest part of the tenderloin, as close to the rear as possible. The center cut is then located between those two points and is taken from directly in the middle. The tail is then turned into ground beef or used as a steak that has less marbling than a center cut but more than a butt.

What Are Some Things For The Tenderloin?

1) Temperatures And Time

Rare: 126 to 134 degrees F, 1 to 2 hours.

Medium-rare: 135 to 144 degrees F, 1 to 3 hours.

Medium: 145 to 155 degrees F, 2 to 4 hours.

Well Done: >155 degrees F, 4+ hours.

2) Temperature For Smoking

160 to 180 degrees F, 2 1/2 to 4 hours. 

3) Internal Temperature Goal

Smoked beef tenderloin is best served with a good crust and a pink center. 

The USDA recommends cooking all steak to an internal temperature of 145 degrees F before removing it from the heat source. This ensures that the meat will be perfectly cooked without any chance of food poisoning or bacteria in your filet mignon! 

4) Time Needed For Per Pound Of Meat

Rare: 11 minutes per pound.

Medium-rare: 14 minutes per pound.

Medium: 18 minutes per pound.

Well Done: 23 minutes per pound.

5) Meat Preparation 

This dish’s major attraction is the meat. Making sure you handle the beef tenderloin appropriately from the beginning will aid in the preparation of a delicious supper.

First, make sure the beef tenderloin is at room temperature. 

Beef tenderloin benefits from a generous sprinkling of salt and coarsely ground pepper before you begin cooking it. It’s also best to sear the filet mignon on all sides evenly in a hot pan with some oil, butter, or other fat. This will ensure that you have a nice brown crust on all sides of your steak for added flavor and texture.

Next, sear the tenderloin over high heat on all sides.

Afterward, cook it either in a hot oven or continue searing for a minute or two longer with the pan off of the burner to get that nice brown crust and lock in all of those wonderful flavors and juices!

6) Seasoning With Dry Rub

A dry rub is a very simple alternative to a marinade if you don’t have the time or ingredients lying around. A dry rub is simply a mixture of herbs and spices that are rubbed into your beef tenderloin before cooking it.

Here’s a wonderful rub recipe from our archives, below:

• 2 Tbsp chili powder 
• 1 tsp garlic powder 
• 1 tsp salt 
• ½ tsp dried thyme leaves 
• ½ tsp dried oregano leaves 
• ½ tsp ground black pepper 

Mix all ingredients together in a bowl with your hands until thoroughly combined then massage into your filet mignon! This is also great for steak sandwiches too! 

7) Cooking Methods

Sous vide (Preferred method).

Oven roasting (Preheat oven to 350 degrees F; cook until an instant-read thermometer inserted in the center reads 128 to 130 degrees F for rare or 140 degrees F for medium-rare.)

Grilling (Fire up the grill and heat it to 500+ degrees F; season filet with salt, pepper, and garlic powder; place beef directly on grill grate; sear for 3 minutes on each side until evenly browned; move steak away from the direct heat source and continue cooking until the desired doneness is reached).

How To Trim Beef Tenderloin?

Beef tenderloin is actually very simple to trim.

Firstly, trim the tail or the thinner tapering side of the tenderloin to make the centre cut tenderloin a constant size. This is necessary for maintaining a constant internal temperature throughout cooking.

You may tuck the tail under the tenderloin and knot it there. When roasting in the oven, this is a typical approach. Cut the tail off and put it in a stir fry for this dish.

Cut the butt end off next. When separating the loin, there will be a few regions of muscle that are loose or were gone, such as the chain. Remove the flap of flesh by running the knife down the edge of the loin on the butt end. Then, for the same consistent size, make a vertical incision to detach the butt from the tenderloin. Save this trim, sometimes known as the butt, for smaller steaks or sliced steak sandwiches.

Last but not least, there’s the centre cut beef tenderloin. Remove the silver skin as well as the bigger chunks of fat. If you wish to produce individual steaks, here is the phase when you may slice the central piece of meat into Filet Mignon. The reverse searing procedure, also known as leaving the centre cut tenderloin entire for the smoker (also referred to as the Chateaubriand steak), is significantly easier for smoking and grilling.

How To Reverse Sear A Tenderloin Of Beef – Smoke Roasting: Tips & Guides?

Reverse searing is a method of slow cooking your smoked beef tenderloin at around 225 degrees F in order to get that perfect medium-rare finish.

1) What Is Reverse Searing?

This process begins by cooking the smoked beef tenderloin slowly in an oven or grill, usually with indirect heat. This causes the meat’s internal temperature to increase gradually without developing the unpleasant flavors associated with high-temperature grilling. Once the steak has finished cooking through (usually between 135 and 145 degrees F), it is then moved over direct heat in order to give it a flavorful sear that will seal in juices and give you amazing flavor!

2) Why Do You Reverse Sear The Tenderloin Of Beef?

The main reason why reverse searing is so popular is that it allows you to cook the inside of your steak however you like without worrying about cooking the outside too much.

Because this method involves slow-cooking, you can always pull your tenderloin off the grill when it reaches the desired internal temperature, unlike with traditional searing which requires you to cook until all of those delicious juices escape!

3) How To Reverse Sear A Tenderloin Of Beef – Smoke Roasting?

So how do you reverse sear a beef tenderloin? It’s actually very simple, you just need to follow these methods: 

Sear: 

When the beef tenderloin reaches the appropriate internal temperature of 130°F, take it from the pan and finish cooking it over high heat. (a grill, a broiler, or a cast iron skillet) In this scenario, we took the meat off the grill, raised the temperature (to get it nice and hot), and ended by searing it over the hot grill. If your pan is large enough for your loin, you may finish it on a blistering hot cast-iron pan.

Smoke: 

A low-heat, smoke-based way of flavoring meat. We smoke the meat using apple wood at 250 degrees F until the internal temperature reaches 130 degrees F. The tenderloin is still cooking. We’ll continue to cook over high heat until the smoked beef tenderloin reaches a final temperature of 145 degrees F.

Rest: 

Remove the smoked beef tenderloin from the grill when it reaches your target internal temperature, which for us is 140 degrees F, and set it aside to rest for 15 minutes. The temperature inside the house will soar to 145 degrees Fahrenheit. Because the cells cool slowly and absorb moisture back into the flesh throughout the resting phase, the meat stays juicy.

How To Smoke Beef Tenderloin: Tips & Guides?

Ingredients:

2 1/2 pounds beef tenderloin.

1 cup low-sodium soy sauce. 

½ cup pineapple juice. 

¼ cup packed brown sugar. 

3 tablespoons vegetable oil.

4 cloves garlic, minced or pressed through a garlic press (about 4 teaspoons).

1 teaspoon ground ginger. 

The Dry Rub Prep:

1 tablespoon paprika. 

2 teaspoons packed light brown sugar. 

2 teaspoons dry mustard. 

1 teaspoon kosher salt. 

½ teaspoon ground black pepper.

The Garlic Butter Prep:

1 stick unsalted butter, softened. 

½ teaspoon salt. 

Herb Brush (Bouquet Garni) Prep:

Sage leaves. 

Rosemary sprigs. 

Thyme sprigs.

Equipment:

Thermometer with Instant Read.

A large cutting board.

Cooking/Grilling Tongs.

Charcoal Baskets.

1 to 2 cherry wood chunks (or any other fruit wood).

Grilling gloves.

Charcoal grill by Weber.

Kitchen Shears.

Butcher’s Twine.

Sharp butcher’s knife.

Utility Tongs.

A Step-By-Step Instruction:

1) Trim The Beef Tenderloin

The beef tenderloin has to be trimmed, so on the off chance that you purchase an untrimmed entire beef tenderloin, take off the extra fat, chain, connective tissue, silver skin, and expel the muscle-on broil.

Remove the silver skin from the tenderloin by sliding a sharp knife underneath it.

(You can also have your butcher do this for you). 

Then remove as much of the fat as possible without cutting into the meat.

2) Prepare The Beef Tenderloin

In a small bowl, stir together the paprika, brown sugar, dry mustard, salt, and pepper.

Rub this mixture onto your beef tenderloin to evenly coat it from all sides. 

Place the beef into a container then place in the fridge for at least four hours or up to overnight.

The most significant component of this dry rub combination is salt. When you season meat with salt, it does more than just provide taste. The salt dissolves in the meat’s natural fluids. This aids in the dissolution of the proteins in the meat, which causes it to shrink when cooked. Allowing the dry rub to remain on the meat throughout cooking will help it shrink less and emit more moisture, which will aid browning.

3) Preheat The Grill For Smoking

Preheat the grill for low heat cooking, somewhere around 225 to 250 degrees F.

If you’re using a charcoal grill, put the coals on one side of the grill and leave the other side open.

On a gas grill, simply turn off one of the center burners and place the meat over it while leaving another burner turned to medium-low.

4) Smoke Slowly The Prepared Beef Tenderloin

Once you’ve reached temperature, add some smoke chips to the fire and place the meat on indirect heat. Then close all of your vents slightly so that you maintain around 250 degrees F. 

Smoke until medium-rare, about 1 ½ to 2 hours.

5) Prepare A Herb Brush For Basting (Bouquet Garni)

To baste the smoked beef tenderloin, make a herb brush. This brush looks similar to a “bouquet garni.” The terms “bouquet garni” and “garnished bouquet” are two elegant French phrases that mean “garnished bouquet.”

You’ll need two long sprigs of rosemary and two long sprigs of thyme to construct the herb brush. Remove the rosemary’s final 4 to 5 inches of green needle-like leaves; discard or save for later occasion. Then, using butcher’s twine, knot the sprigs of thyme and rosemary together in a bundle along the woody stem of the rosemary. Set away until you’re ready.

6) Make The Garlic Butter

In a small saucepan over medium-high heat, melt the butter. With the side of a chef’s knife, smash the two garlic cloves, take off the skin, and add to the melted butter. Cook for approximately a minute, swirling constantly with the herb brush until the butter is aromatic. Make sure the butter doesn’t get too hot, otherwise the garlic will burn and scorch. Remove the pan from the heat and set it aside until required.

7) Reverse Sear Smoked Beef Tenderloin With Herbs And Garlic Butter

Once it’s nearly finished smoking, pull the beef tenderloin off of the grill and place it on a wire rack set in a rimmed baking sheet, and leave uncovered in your refrigerator until cooled.

When you’re ready to serve: remove the meat from the refrigerator and slice it into individual portions, about 4 ounces each.

Heat a skillet over medium-high heat with one tablespoon of oil; add half of your garlic butter to the pan. When melted, add half of your meat slices (do not crowd). Sear for 2 minutes without moving them then flip and sear another 1 ½ to two minutes or until cooked to medium-rare. 

Repeat the cooking process with remaining beef tenderloin slices using same method but with an additional tablespoon of oil.

Remove from pan and place on a cutting board or serving dish, basting the hot slices with the melted garlic butter.

Serve immediately before it cools down. 

Tips And Tricks For Cooking Beef Tenderloin Deliciously?

Beef tenderloin can be prepared in a variety of ways. You may roast it in the oven, cook it in a skillet on the stovetop, grill it, or smoke it, which is my favorite method to prepare it!

– Marbling: The more marbling the better.

– Be gentle: Don’t use too much force when pressing down on your tenderloin during cooking as this will cause it to flatten and overcook.

– Resting: To retain optimal moisture, allow your cooked beef tenderloin to rest for three minutes before slicing into it. This resting time allows the meat’s juices to settle; if you cut straight into it, all of those yummy juices will come rushing out and make your sliced beef dry and less flavorful.

– Slice against the grain: When slicing into that tender beef tenderloin, you want to slice perpendicular to the muscle fibers that run through it.

– Salt early: Salting meat early on in the cooking process will help enhance flavor. But make sure not to over-salt them! An hour or so before searing your steaks is sufficient enough time for the salt to penetrate deep into the cuts of meat. 

– Temperature & timing are everything: Cooking times vary depending on thickness, weight, and desired doneness. Always remember this acronym when cooking delicious beef tenderloin, FDBT (that’s Fatty Don’t Be Tough). You should always aim for a lower internal temperature than what you’re actually looking for because once you take the beef tenderloin off the heat, it will continue to cook and therefore get more done.

 

FAQs About Smoked Beef Tenderloin

What Exactly Is Filet Mignon?

Filet mignon is the most popular cut of beef used in making steaks for restaurants because it’s so tender and flavorful. It comes from the small end of what is traditionally the larger tenderloin, located along the cow’s back. The very best filet mignons are cut when they’re still attached to this muscle that runs into them known as “the chine”, which then attaches to another muscle that holds them together called “the roulade”. If you’ve ever seen a butcher wrap bacon around inside a prime rib roast, it’s basically doing the same thing but instead of wrapping pig fat around meat, they’re actually wrapping meat around meat!

Filet mignon slices are smaller than beef tenderloin cuts, usually weighing about 4-6 ounces each, which is double the amount you get from a typical tenderloin steak. This little nugget of meat is generally butterflied down the middle and pounded between two pieces of plastic wrap to make it thinner again.

The Comparison Between Beef Tenderloin And Filet Mignon

1) Nutrition Facts:

Beef Tenderloin:

Serving Size- 3 ounces, Calories- 124 cal.

Total Fat- 4.5 gm, Saturated Fat- 0 gm, Cholesterol- 96 mg Sodium- 37 mg Potassium 240 mg , Total Carbohydrates 0 gm

Filet Mignon:

Serving Size – 4 oz., Calories – 126 calories, 

Total Fat 8 g, Sat. Fat 8 g Cholesterol 32 mg, Sodium 82 mg Potassium 240mg, Total Carbohydrates 0  gm

2) Cut: 

Beef Tenderloin: Beef tenderloin steaks are cut from the center of the whole beef tenderloin and it is considered a single cut steak because the entire loin is boned out, which includes the butt end and the center cut. The center cut makes up one half of the tenderloin while the opposite butt end makes up the second half.

Filet Mignon: Filet mignon steaks are produced from beef tenderloin after it has been removed from its protective sheath. The filet mignon is relatively uniform in shape and smoothes on all surface areas with no ragged edges or protruding parts that can be trimmed away before cooking.

3) Cook Methods: 

Beef Tenderloin: Best seared over high heat quickly like sauteing, broiled, pan-fried, grilled, etc.

Filet Mignon: Best when immediately seared over high heat, such as broiled, sauteing, grilled, pan-fried, and so on.

4) Flavor: 

Beef Tenderloin: A little more beefy but mildness is moderate to low. Beefier than the filet mignon and very tender.

Filet Mignon: Extremely rich and beefy in flavor and it’s an extremely tender cut of meat too. More flavorful than the beef tenderloin and not as much marbling present in texture or flavor; tenderer than any other cut of steak too!

4) Difference In Taste: 

The filet mignon is much more tender than a tenderloin but the difference in taste between the two is negligible.

5) Difference In Texture: 

Filet mignon texture is melt in your mouth because of its low-fat content while the silverskin and sinewy connective tissue located on a tenderloin can make it tougher to chew through. However, cooking a beef tenderloin to medium-rare or medium will ensure that all of these things are eliminated making them both relatively similar in terms of texture when cooked properly.

6) Price:

Beef Tenderloin: The cost of beef tenderloin is usually more than filet mignon and other types of steaks.

Filet Mignon: Filet mignon steak costs more than a regular steak because it comes from the most expensive part of the cow, which is between the 9th and 12th rib. However, the price difference might make sense to you if can afford it but can tell apart any major differences in flavor or cooking method.

How To Choose The Right Beef Tenderloin?

1) Types Of Tenderloin, Trimmed Or Untrimmed:

Both boneless and bone-in beef tenderloins are available to suit your every need. Normally, the untrimmed version is much larger than its trimmed counterpart because it contains both the “tail” (or skinny end) and “chain” (or wider part).

The higher fat content in the chain creates a more flavorful dish while also helping to keep the meat from drying out during cooking.

If you’re looking for a leaner cut of beef that isn’t as fatty then opt for a trimmed tenderloin which comes from a part of the cow where there’s less marbling compared to other parts including the hips, shoulder, ribs, etc.

2) Price:

The price of a beef tenderloin normally varies depending on the grade.

– The higher quality grades come from younger, more tender cattle and have less marbling throughout the meat which means it will be leaner and have a lower fat content compared to other parts of the cow. These factors typically translate to a higher price tag at your local grocery store counter so get ready to dig deeper into your pockets for this cut of beef.

– The lesser grades are from older, less tender cattle with more marbling throughout so these factors typically translate to an inexpensive piece of meat that’s far from being dry or tough when cooked properly.

3) Uniformity:

You want a nice appearance when you are about to cook up sumptuous beef tenderloin.

You should strive for a uniform slice of meat that’s nicely marbled with no large clumps of fat or any unevenly cut pieces. This will make the appearance more appealing to your eyes!

4) The size:

The desired thickness is typically 1 inch, but sometimes this cut can be found in varying sizes up to 2 inches thick which means you would have to cook it longer if you want to achieve optimal doneness. 

5) Quantity:

To get an idea of how much beef tenderloin you actually need, here are some suggestions for each party-size person based on the preparation method being used.

– Grilling/Broiling: For every pound of boneless beef tenderloin you will need 3/4 to 1 pound of whole beef tenderloin (bone-in).

– Slow cooking: For every pound of boneless beef tenderloin you will need 1 and 1/2 to 2 pounds of whole beef tenderloin (bone-in). 

6) Smell:

Your beef tenderloin should have a fresh, clean smell. If it smells rancid, well, just don’t buy that one.

7) Appearance:

It’s really up to your personal preference when it comes to this cut of beef but a deep red color is generally considered desirable.

The fat around the outside of meat should be creamy white, not yellow. Your beef tenderloin should have a nice marbling throughout with no large clumps or veins of fat.

And lastly, make sure you choose a fresh-looking cut of lean meat with no discoloration and no areas of dryness due to excessive handling.

Why Is Tenderloin So Tender?

Well, first off the whole tenderloin is a muscle which means it’s really lean and secondly since it doesn’t get very much use it isn’t tough. This cut of beef also doesn’t have a big layer of fat surrounding it like other cuts which help prevent moisture loss during cooking.

What Are The Best Ways To Cook A Beef Tenderloin? 

There are many ways to cook beef tenderloin, here are just some of them. 

– Roasting: When cooking the whole roast you can opt for high or low heat depending on your preference. High heat will create more browning which in turn helps set in that amazing Maillard reaction while the lower temperature will do the opposite and will help prevent overcooking (which is ideal when using an untrimmed cut). You can also slow-roast it at a lower temperature over several hours to get that melt-in-your-mouth tenderness.

– Broiling: Since the beef tenderloin is already pretty thin, it doesn’t need very long under the broiler to achieve a nice browned crust on each side. 

– Grilling: You can use either direct or indirect heat for this cut of beef depending on your preference and/or cooking method. Cooking over indirect heat will cause less charring which helps retain some moisture in the meat while cooking over direct heat will give you that nice charred crust that everyone loves! 

– Sautéing The Meat: It’s best to go with medium heat when sautéing beef tenderloin. If done right, it should only take about 5 minutes per side – just keep in mind that this method is best when cooking the tenderloin whole and not in slices.

– Steaming: For a quick and easy way to prepare beef tenderloin simply steam it for 10 minutes. 

– Microwaving: This may be one of the easiest ways to cook your beef tenderloin, just add some water on each side, cover with plastic wrap on high for about 5 minutes until the desired doneness is achieved! 

– Sous Vide: You can use sous vide to create just about anything – including beef tenderloin! But you have to remember not to over-cook it or it will become tough. Cooking time may vary depending on whether you want rare, medium-rare or well done so you’ll have to experiment a little.

– Braising: This method involves cooking the whole beef tenderloin in a mixture of wine, broth, or other flavorful liquid for a few hours at low temperature which will break down the collagen and give it that melt-in-your-mouth feel.

At What Internal Temperature Do I Cook The Whole Beef Tenderloin To?

You should cook your beef tenderloin at a minimum of 140°F in the thickest part if you want pink meat or 145°F in the thickest part for well-done medium meat.

How Long Will Beef Tenderloin Stay Fresh In The Refrigerator?

It’s best to eat beef tenderloin within 5 days of being purchased since it will not stay fresh longer than that.

Is There A Way To Freeze Beef Tenderloin?

Yes, but only whole and raw-cooked beef tenderloin shouldn’t be frozen. This cut of beef is really easy to freeze just vacuum seal it using a Foodsaver if possible so moisture doesn’t get trapped inside which can lead to freezer burn. You’ll have to thaw it very slowly in the refrigerator wrapped tightly with plastic wrap to make sure no moisture gets out.

What Some Dishes To Serve With Smoked Beef Tenderloin?

With a smoked beef tenderloin, you can really have fun coming up with different dishes to go along with it! 

– Pineapple Salsa: The sweet and salty flavors of this salsa compliments the smoky flavor of perfectly smoked beef tenderloin. 

– Pasta Salad: This pasta salad is great because not only does it go well with a smoked beef tenderloin but if you make big batches of salads like this during the week, they will come in super handy as quickly side dishes for busy work nights! 

– Green Bean Fries: These crispy green bean fries are actually made using fresh green beans and baked – making them lighter than their fried counterparts! They’re perfect for dipping or snacking on all by themselves. 

– Pinwheel Potatoes: Another great way to make an easy, delicious side dish with your beef tenderloin is by making these pinwheels. They’re super easy to make and are packed with flavor!

– Roasted Garlic Whipped Cauliflower: This recipe for roasted garlic whipped cauliflower goes well with just about anything but it’s particularly good if you have a beef tenderloin in the smoker because it helps balance out the flavors in the meat. 

What Are The Nutritional Values Of Beef Tenderloin?

Beef tenderloin is packed with protein, B12, and Niacin (which boosts metabolism). It’s also low in calories, carbs, and cholesterol.

– Calories: According to the USDA, there are about 550 calories per 100g of beef tenderloin. 

– Carbs: There are only 0g of carbs per 100g according to the USDA. 

– Cholesterol: Beef tenderloin contains very little cholesterol (only 65mg) which makes it perfect for people who have high cholesterol or are on a low-cholesterol diet.

– Protein: There are about 24g of protein per 100g of beef according to the USDA. 

– Iron: Beef also contains iron which is important for building and maintaining healthy red blood cells in your body. 

– Riboflavin And Niacin: These two nutrients boost metabolism and help with energy production in your body, helping it work at its full potential and promoting a healthier you!

How Long Should You Smoke A Beef Tenderloin?

One of the best things about smoked beef tenderloin is that it doesn’t take very long to cook! 

– Medium Rare: For medium-rare beef tenderloin, smoking for 6 hours will give you just the right amount of smokey flavor. 

– Medium: Another great way to prepare this cut is by smoking it for 7 hours which gives you a more intense smoky flavor than when cooking it in an oven or on a grill would. 

– Well Done: Finally, if you like smoked beef tenderloin steak well done (i.e., overcooked), smoking it for 8 hours will give you that intense smokiness that’s perfect for people who like their beef charred on the outside and fully cooked throughout.

Which Woods Are Best For Smoking Beef Tenderloin?

There are several different types of wood that you can use to make smoked beef tenderloin. You really just need to experiment and see which ones work best for your taste preferences. 

– Hickory: This is probably the most popular wood used for smoking because it gives a great flavor and burns evenly. 

– Apple: The sweetness of apple compliments beef quite well, but it’s also good with other meats like sausage or pork! And since everyone knows how delicious and juicy apples are, who wouldn’t want their food to taste like those.

– Pecan: Pecan is another one of those woods that produces a sweet smoke that goes well with almost anything! It’s also very mild as far as smokey flavors go, so if you’re not crazy about the smokiness of hickory or apple, for example, this is a great alternative. 

– Cherry: Very similar to apple wood in terms of how sweetly it smokes and how good it tastes with smoked beef tenderloin, cherry works very well too! It’s also an excellent complement to pork so if you have both of these meats on your menu for BBQs, mix them together by cooking them over cherry wood. 

– Maple: Maple is another sweet-smelling wood that goes well with smoked beef tenderloin, but you’ll have to be careful when using this one because it can overpower the meat if you’re not too careful.

– Mesquite: Although mesquite gives food a strong smokey flavor, it’s actually pretty good for smoked beef tenderloin because what could make smoked beef tenderloin better than adding in some intense smokiness? If you want to add even more intense flavors to your smoked tenderloin, go for this type of wood! 

– Oak: Oak does an excellent job at giving meats a subtle smokey taste. Since it’s not as sweet or mild as other types of woods, it works really well with stronger flavored meats like beef or pork. Be sure to use this type of wood in moderation, though, because too much can overpower your smoked beef tenderloin with an unpleasant bitter flavor.

Should You Brine Beef Tenderloin?

Although not everyone does this, brining the steak is a very effective way to add more flavor and moisture. Brining adds salt and sugar to the meat and helps it absorb flavors from all the spices you use in your dry rub or marinade. Brining beef tenderloin takes about 5-10 hours so you’ll have to plan ahead if you want to prep your food well in advance!

Should You Salt Beef Tenderloin Before Cooking?

Salting is another way to add flavor and moisture to beef tenderloin and, like brining, it needs to be done beforehand. So if you want your steak flavorful and juicy, make sure you salt it at least a day before cooking smoked beef tenderloin.

How To Make A Basic Spice Rub For Smoking Beef Tenderloin?

– Black Pepper: This one’s self-explanatory but add as much or as little as you want!

– Brown Sugar: Adds some sweetness that will give the meat a nice caramelization when you’re grilling or pan-frying it. 

– Chili Powder: Use this in moderation because too much can result in an unpleasant spiciness for people who don’t usually eat spicy food. 

– Cumin: This ground seed goes really well with beef and gives it a nice smoked flavor. 

– Garlic Powder or Fresh Garlic, Minced: You can use either one for this additive but if you want the steak to taste more savory, go with garlic powder. If you want your smoked beef tenderloin steak to have some sweetness to it, though, choose fresh garlic.

– Onion Powder: Another savory spice that works wonders on smoked beef tenderloin! 

– Paprika: This spicy powder is perfect for giving beef an earthy flavor without making it taste too spicy. Just be sure not to add too much because paprika can definitely overpower the meat if you’re not careful!

 

Conclusion On Smoked Beef Tenderloin

In conclusion, the Smoked beef tenderloin is a perfect dish for any occasion. You can serve it at an elegant dinner party or make it as the main course of your next barbecue with friends and family. It’s sure to please every guest, no matter what they’re craving!

Smoked beef tenderloin is a delicious and impressive dish that can be easily prepared in your smoker. Follow our simple guide to making smoked beef tenderloin, and you’ll have this mouth-watering entrée ready to serve in no time!