Grilling, Smoking and Barbecuing Recipes
Smoked Beef Tenderloin
Yield: 8 to 10 servings
Ingredients
- 1 (4 to 5 pound) beef tenderloin roast
- 2 tablespoons kosher salt
- 2 tablespoons coarse ground black pepper
Instructions
- Season beef tenderloin roast generously with salt and pepper.
- Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
- 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 F.
- 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 for a minimum of 20 minutes.
Attribution
Recipe and photo used with permission from:
Texas Beef Council