How Long to Smoke Three 3lb Beef Tenderloin

Smoked beef tenderloin is one of barbecue's best meats, and is taken to a new level by cooking it depression and deadening on your outdoor smoker. From the all-time wood to dry out rub seasoning, find out everything you need to know with our guide on how to smoke beef tenderloin.

Beef tenderloin is a luxurious and tender primal cut of beef that boasts a rich flavour that'due south off the charts. To get the very all-time out of information technology, we're going to set it with a dry brine, a dry out rub with a bear upon of heat, and reverse searing it to lock in that flavor.

In today'southward recipe, I'll walk y'all through how to ready beefiness tenderloin for smoking before getting on to the fume itself. We'll be smoking it to medium-rare (nigh 125°F) earlier finishing it off on the grill to complete our opposite sear.

What is beef tenderloin?

Tenderloin is one of the best beef central cuts, and the most tender. It comes from the dorsum of the steer, forth the spine just above the kidney. The beefiness tenderloin musculus is known as the psoas major and isn't used much past the cow. The lack of use allows the meat to get encased with fatty and stay tender.

Smoked beef tenderloin takes this cut of meat and seals in the juices and flavors. When made correctly, the meat nearly melts in your oral cavity.

Beef tenderloin vs. filet mignon

Filet mignon is a cutting of beef that is part of the tenderloin. It is the portion of the tenderloin that touches the short loin. The filet mignon is the most tender cut of the tenderloin, and information technology is only a tiny portion of the whole tenderloin. It is the more rare cut of meat.

Filet mignon cuts are much smaller than tenderloin and may accept more subtle flavors. They are too more than expensive due to how few cuts of filet mignon come from a tenderloin.

Time & temperatures

Recall, when it comes to cooking times, information technology'southward imperative to proceed an even oestrus. Try to avoid checking the tenderloin as well oftentimes to lower the temperature and cause problems with rut distribution.

Smoking Temperature

250 Degrees Fahrenheit

Target Internal Temperature

130 degrees Fahrenheit on the grill

140 degrees afterward Fahrenheit after searing

This temperature puts you right in the medium-rare category. Your final temperature determines how well done the meat is. 125 degrees F is rare, 135 is medium-rare, 145 is medium, 155 is medium-well, and 160 is well done.

The USDA recommends at least a medium cook but many people like rare and medium-rare beef.

Time Needed Per Pound of Meat

45 minutes per pound of tenderloin

Meat prep

The meat is the main star of this dish. Making sure you handle the beef tenderloin correctly from the first volition help create a not bad meal.

Start, you want to cutting off any actress fat from the tenderloin. Sometimes y'all get tenderloin wrapped in white fat that is known as tallow. Cut it off from the meat but try non to accept any meat with it. You can save this for other recipes or discard it.

Now cut off the two ends of the tenderloin and so that you get a uniform piece of meat. You want the meat to be about the aforementioned thickness throughout. Keep the ends to cook and employ in other recipes.

You tin now marinate or spice your beefiness. For this recipe, you lot will utilize the olive oil so add the rub generously. Wrap the meat in plastic and place information technology in the fridge for two hours.

Dry rub seasoning

A dry rub is a very pop way to flavor a smoked beef tenderloin. In that location are a lot of options for dry rubs. Many premade brands offer good rubs that cut down on your work, but you can't punch in flavors too with these.

You are using a very basic dry out rub that enhances the meat's natural flavors for this recipe. The salt pulls out many of the beefy undertones in the tenderloin. The pepper and garlic add a piffling depth to the overall flavor.

The dry rub is a great place to add together peppers like chipotle, cayenne, and even hotter if you like spicier foods. You tin can also add sugariness to dry rubs by using brown saccharide.

Best woods

Tenderloins tend to smoke very chop-chop compared to other cuts of meat. This fourth dimension means that you demand robust forest flavors to get the best effect. Hickory and mystique will deliver the meridian results for your sense of taste buds. If you want a sweeter note, applewood might work better.

Serving and side dish ideas

Beefiness tenderloin serves well with almost everything you would eat with steak. You can do it with rolls, mashed potatoes, or broiled potatoes. Grilled veggies make a great addition. Salads tin help add together a light freshness to the meal that pairs well.

Y'all can make many different gravies with your tenderloin. These can include a natural au jus dipping sauce or a white wine mushroom sauce. Some people like barbeque sauces with their meat.

Opposite searing beef tenderloin

Reverse searing is a method that cooks use to capture as much flavor as possible from the smoking process while withal calculation the crust that gives texture to the meat. The technique helps give meat one of the most uniform coloring marks.

First, you smoke the meat at a low temperature. Then y'all add together the meat to a hot pan or a broiler at high heat to sear a crust onto the tenderloin. Searing likewise helps you lot finish cooking the meat to your desired temperature.

How to smoke beef tenderloin

Trim your tenderloin, removing extra fatty and cutting the ends off to make the meat uniform thickness.
Combine the dry rub ingredients in a bowl. Cover the tenderloin in olive oil and add the dry rub generously to the meat. Embrace the whole cut in the rub.
Wrap it in plastic and place it in the fridge for two hours.
Preheat Smoker to 250 degrees.
Identify the tenderloin on the smoker and let it melt for 1 1/12 to three hours, depending on the weight of the meat.
When the meat reaches 130 degrees, or about x degrees less than your goal, remove the tenderloin.
Identify the tenderloin on the pan or grill at high oestrus and sear for 3 minutes on each side.
Remove from oestrus and let sit for 5 minutes earlier cutting in and enjoying.

Smoked Beef Tenderloin

Smoked beef tenderloin takes an already tender cut of meat and instills information technology with added mouthwatering flavor.

Course Dinner, Principal Form

Cuisine American

Prep Time 2 hours

Cook Time three hours

Total Fourth dimension 5 hours

Servings four people

two-iv lbs beefiness tenderloin trimmed
i tbsp olive oil

Dry Rub Seasoning

1 ½ tbsp fibroid blackness pepper
1 ½ tbsp garlic powder
1 ½ tbsp kosher common salt

Trim your tenderloin
Cover meat in the olive oil and mixed dry rub
Wrap in plastic and place in the refrigerator for ii hours
Preheat smoker to 250°F (120°C)
Fume meat for 1 ½ to 3 hours until it reaches an internal temperature of 130°F (54°C) for medium rare
Remove meat from the smoker and identify it on a pan or grill at loftier heat for 3 minutes per side to sear
Remove from heat and let sit for 5 minutes before slicing to serve

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Source: https://theonlinegrill.com/smoked-beef-tenderloin/