Beef tenderloin is considered one of the most tender cuts of beef. It’s very lean with little marbling or fat running through it. While this makes it incredibly tender, it can also mean that it lacks the rich beefy flavor of fattier cuts like ribeye.
This is why smoking a beef tenderloin is a great way to boost the flavor while still retaining that signature tenderness. The smoking process infuses the meat with smoky flavor and allows it to become incredibly moist and juicy
Smoking a beef tenderloin may seem intimidating, but with the right techniques, equipment and some patience, you can have restaurant-quality smoked beef tenderloin right at home
In this comprehensive guide, you’ll learn everything you need to know about how long to smoke a beef tenderloin along with tips for preparations, recommended cook times, temperatures and more.
How Long Does it Take to Smoke a Beef Tenderloin?
The amount of time it takes to smoke a beef tenderloin depends on a few factors
- Weight/thickness of the tenderloin
- Desired level of doneness
- Smoker temperature
- Altitude
On average, it takes approximately 1-2 hours to smoke a 3-5 pound tenderloin at 225°F. The general rule of thumb is to smoke the tenderloin for approximately 15 minutes per pound.
Here are some more specific smoke times based on the size/weight of your tenderloin:
- 2 lb tenderloin: 30-45 minutes
- 3 lb tenderloin: 45 minutes – 1 hour
- 4 lb tenderloin: 1 – 1 1/2 hours
- 5 lb tenderloin: 1 1/4 – 1 3/4 hours
These times are for smoking at 225°F and aiming for medium-rare doneness. If you prefer your beef more well done or are smoking at a lower temperature, expect the times to increase.
It’s always best to rely on a good quality meat thermometer over cook times. This way you can gauge the exact internal temperature and doneness of the tenderloin.
Pro Tips for Smoking Beef Tenderloin
Follow these pro tips and tricks for smoking the most flavorful, juicy tenderloin possible:
Start with Prime Grade Beef
Selecting the right quality of beef is essential. USDA Prime grade beef tenderloins have the most marbling and fat running through them which keeps them extra moist and flavorful when smoked.
Tie the Tenderloin
Tuck the thinner “tail” under itself and tie it up with butcher’s twine. This ensures even cooking.
Dry Brine Overnight
Salt the tenderloin all over and let rest uncovered in the fridge overnight. This seasons the meat fully and improves moisture retention.
Apply a Dry Rub
Coat the brined tenderloin with a salt-free dry rub to add tons of flavor.
Smoke at 225-250°F
Low, indirect heat between 225-250°F infuses the beef with smoky flavor without overcooking it.
Use a Meat Thermometer
It’s the best way to test the exact internal temp and doneness of the tenderloin. Pull at 125-130°F for medium-rare.
Rest the Meat
Let the smoked tenderloin rest for 10-15 minutes before slicing into it. This allows the juices to redistribute.
Step-By-Step Instructions for Smoking Beef Tenderloin
Follow this simple step-by-step guide for smoking the most flavorful, tender beef tenderloin at home.
Ingredients:
- 3-5 lb whole beef tenderloin
- 1⁄4 cup kosher salt
- 2 Tbsp vegetable oil
- Spice rub or seasoning of choice
Directions:
-
Dry Brine the Tenderloin
Sprinkle kosher salt evenly all over the tenderloin. Place uncovered in the fridge for 8-12 hours. The salt will draw out moisture and tenderize. -
Prep the Tenderloin
Remove tenderloin from fridge and let sit at room temp for 30 minutes. Tuck tail under and tie up with butcher’s twine. Coat with oil then season all over with your favorite spice rub. -
Preheat Smoker to 225°F
Use indirect low heat between 225-250°F. Oak, hickory, apple or cherry wood gives great smoke flavor. Add water pan for extra moisture. -
Smoke the Tenderloin
Place seasoned tenderloin directly on grill grates. Insert a meat thermometer into thickest part. Smoke for approx. 15 minutes per pound, until it reaches 125°F for medium-rare. -
Optional Reverse Sear
For extra browning, remove tenderloin at 110°F and sear over high heat on grill or cast iron skillet. -
Rest, Slice and Serve
Let meat rest for 10 minutes, loosely tented in foil. Slice into 1⁄2 inch thick pieces. Serve immediately. Enjoy!
Smoking Times Based on Weight:
- 2 lb tenderloin: 30-45 minutes
- 3 lb tenderloin: 45 minutes – 1 hour
- 4 lb tenderloin: 1 – 1 1/2 hours
- 5 lb tenderloin: 1 1/4 – 1 3/4 hours
FAQs About Smoking Beef Tenderloin
Get answers to some of the most common questions about smoking beef tenderloin below:
How much tenderloin per person do I need?
Plan on serving 1/2 pound (8oz) per person. A 3-4 lb tenderloin feeds 6-8 people.
What is the best wood for smoking tenderloin?
Oak, hickory, apple, cherry, and pecan all give great flavor. Avoid strong woods like mesquite.
Should I brine a tenderloin before smoking?
Dry brining is highly recommended. It deeply seasons the meat and helps it stay juicy when smoked. Wet brining is not necessary.
What temperature do you smoke a tenderloin to?
For medium-rare tenderness, smoke to an internal temp of 125-130°F. Use a meat thermometer for accuracy.
Do you sear beef tenderloin after smoking?
Searing after smoking is optional, but creates a nice crust. Sear over high heat just until browned.
How long can I rest a smoked tenderloin before serving?
Let the smoked tenderloin rest at least 5-10 minutes before slicing to allow juices to redistribute. Holding wrapped in foil for up to 30 minutes is fine.
What sides go well with smoked tenderloin?
Great pairings include twice baked potatoes, creamed spinach, roasted Brussels sprouts, wild rice pilaf, crusty rolls or Yorkshire pudding.
Get Perfectly Smoked Beef Tenderloin Every Time
Smoking beef tenderloin may take some patience, but the incredibly tender, juicy and smokey flavor you get makes it well worth the effort. Use this complete guide to achieve competition-worthy results right in your own backyard.
With the proper preparations like dry brining, the right smoking time and temperature and allowing the meat to rest, your smoked beef tenderloin will come out moist and packed with wood fired flavor. Serve this restaurant-caliber entrée on your next special occasion for a real showstopper meal.
Smoked Beef TenderloinWe did this smoked beef tenderloin for Christmas but it’s a great meal for anytime.While it does not have the fat of say a ribeye, it is still super tender and full of great beefy flavor.
- ▢ 1 whole Beef tenderloin (about 4 lbs average)
- ▢ 1 TBS Coarse kosher salt
- ▢ 1 TBS Vegetable or olive oil
- ▢ ¼ cup Jeffs Texas style rub
- Lay beef tenderloin on a pan with a rack and sprinkle about 2-3 teaspoons of coarse kosher salt evenly on the top of the meat
- Place the meat into the fridge overnight (about 12 hours)
- Tuck the tail of the tenderloin under the remaining meat and tie it up. Continue to tie up the entire beef tenderloin about every 2 inches.
- Season all sides of the tenderloin with Jeffs Texas style rub
- Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
- Cook the meat for about 2 hours or until it reaches 130°F (54°C) or your desired level of done.
- When the meat is finished cooking, place a piece of foil over the meat for about 15 minutes to allow it to rest.
- Slice into ¾ inch steaks and serve immediately.
Why You’ll Love This Smoked Beef Tenderloin Recipe
Yes, we all know that beef tenderloin is arguably the most tender meat EVER, but it can often lack that great flavor that something like a ribeye steak can give us. When you use my salt brine + smoke + reverse sear method, it’s a great way to get the best of both worlds. If you have a smoker, you should definitely be using it for this cut of meat. I use a pellet smoker – the Traeger Wood Fired Pellet Grill to be exact. Ohmagerd that smoke flavor is unrivaled!! The Big Green Egg or any variation of that will do a great job as well.