Smoked Beef Tenderloin
- 1 (4 to 5 pound) beef tenderloin roast
- 2 tablespoons kosher salt
- 2 tablespoons coarse ground black pepper
- Season beef tenderloin roast generously with salt and pepper.
- Lightly coat grates with vegetable oil spray. Close cooking chamber
- Place 3-5 pounds of charcoal in center of the firebox. Open the firebox
air vent approximately 1-2 inches, and smokestack damper halfway. With
firebox lid open, stand back, carefully light charcoal and allow to burn
until covered with a light ash (approximately 20 minutes).
- Once coals have ashed over, add wood chunks. Do not shut firebox lid
until the smoke is clean, often called Blue Smoke.
- Close firebox lid. Adjust the firebox air vent and smokestack damper to
regulate cooking temperature. The ideal smoking temperature is 300 degrees
- Place tenderloin on cooking grate in cooking chamber. Maintain a
consistent cooking temperature by adding wood chunks as needed. Rotate
Tenderloin a quarter turn every 20 minutes. About 45 minutes-1 hour. Monitor
the internal temperature of the sparingly throughout the cooking process.
The ideal finished internal temperature is 135 degrees F.
- Remove tenderloin from smoker and tent with foil. Allow to rest a
minimum of 20 minutes.
Yield: 8 to 10 servings
Recipe and photo credit: Texas Beef Team