How to Smoke an Entire Beef

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

Beefiness tenderloin is a luxurious and tender primal cut of beef that boasts a rich flavor that's off the charts. To get the very best out of it, we're going to prepare it with a dry alkali, a dry out rub with a bear upon of estrus, and reverse searing information technology to lock in that flavor.

In today's recipe, I'll walk you through how to fix beefiness tenderloin for smoking before getting on to the smoke itself. We'll exist smoking it to medium-rare (about 125°F) before finishing it off on the grill to complete our reverse sear.

What is beef tenderloin?

Tenderloin is ane of the all-time beef primal cuts, and the about tender. It comes from the back of the steer, along the spine just above the kidney. The beef tenderloin musculus is known every bit the psoas major and isn't used much by the cow. The lack of use allows the meat to get encased with fat and stay tender.

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

Beefiness tenderloin vs. filet mignon

Filet mignon is a cut of beef that is part of the tenderloin. Information technology is the portion of the tenderloin that touches the curt loin. The filet mignon is the about tender cutting of the tenderloin, and it is only a tiny portion of the whole tenderloin. It is the more than rare cut of meat.

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

Time & temperatures

Recall, when it comes to cooking times, it's imperative to go on an even heat. Try to avoid checking the tenderloin too often to lower the temperature and cause issues with rut distribution.

Smoking Temperature

250 Degrees Fahrenheit

Target Internal Temperature

130 degrees Fahrenheit on the grill

140 degrees after Fahrenheit afterwards searing

This temperature puts you lot 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 washed.

The USDA recommends at to the lowest degree a medium cook but many people like rare and medium-rare beefiness.

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 starting time will help create a great meal.

First, you want to cutting off any extra fat from the tenderloin. Sometimes you become tenderloin wrapped in white fat that is known as tallow. Cut it off from the meat simply endeavor not to take whatsoever meat with it. You can save this for other recipes or discard information technology.

At present cut off the two ends of the tenderloin so that you go a compatible piece of meat. You want the meat to be virtually the aforementioned thickness throughout. Keep the ends to cook and utilise in other recipes.

You lot tin now marinate or spice your beef. For this recipe, you volition apply the olive oil so add the rub generously. Wrap the meat in plastic and place it in the fridge for two hours.

Dry rub seasoning

A dry rub is a very popular way to flavour a smoked beefiness 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 tin't dial in flavors as well with these.

You lot are using a very bones dry 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 piddling depth to the overall flavor.

The dry rub is a great place to add peppers like chipotle, cayenne, and even hotter if you lot like spicier foods. Yous can likewise add sweetness to dry rubs by using brownish sugar.

All-time wood

Tenderloins tend to fume very quickly compared to other cuts of meat. This time ways that you lot need robust woods flavors to get the best result. Hickory and mystique will deliver the top results for your taste buds. If yous want a sweeter note, applewood might work better.

Serving and side dish ideas

Beef tenderloin serves well with about everything you would eat with steak. Yous tin do it with rolls, mashed potatoes, or broiled potatoes. Grilled veggies make a nifty addition. Salads can help add a lite freshness to the meal that pairs well.

You 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.

Reverse searing beef tenderloin

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

First, you lot smoke the meat at a depression temperature. So you add together the meat to a hot pan or a broiler at high heat to sear a crust onto the tenderloin. Searing also helps you finish cooking the meat to your desired temperature.

How to smoke beef tenderloin

Trim your tenderloin, removing extra fat and cutting the ends off to make the meat uniform thickness.
Combine the dry out rub ingredients in a bowl. Comprehend the tenderloin in olive oil and add the dry rub generously to the meat. Comprehend the whole cutting in the rub.
Wrap it in plastic and identify it in the refrigerator for two hours.
Preheat Smoker to 250 degrees.
Place the tenderloin on the smoker and let it cook for 1 i/12 to iii hours, depending on the weight of the meat.
When the meat reaches 130 degrees, or about ten degrees less than your goal, remove the tenderloin.
Place the tenderloin on the pan or grill at loftier heat and sear for 3 minutes on each side.
Remove from heat and let sit for 5 minutes before 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.

Form Dinner, Chief Course

Cuisine American

Prep Time 2 hours

Melt Time 3 hours

Total Time 5 hours

Servings four people

2-iv lbs beef tenderloin trimmed
1 tbsp olive oil

Dry Rub Seasoning

1 ½ tbsp coarse blackness pepper
ane ½ tbsp garlic powder
1 ½ tbsp kosher salt

Trim your tenderloin
Cover meat in the olive oil and mixed dry out rub
Wrap in plastic and place in the fridge for 2 hours
Preheat smoker to 250°F (120°C)
Smoke 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 place it on a pan or grill at loftier heat for 3 minutes per side to sear
Remove from estrus and let sit down for 5 minutes before slicing to serve

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