Smoked Beef Tenderloin

Name: Smoked Beef Tenderloin
Total time: 1 h
Yield: 10 Servings
Cuisine: American
Ingredients: 1 Beef Tenderloin Roast (4 to 5 pounds); 1 Tbsp. Kosher salt; 1 Tbsp. coarse ground black pepper

Simple, show-stopping smoked beef Tenderloin seasoned with salt and pepper and smoked low and slow to a juicy 135°F; rest before slicing and serve for a crowd. Perfect for entertaining—big steakhouse flavor with minimal fuss.

Cook Time: 60 Minutes

Servings: 10

Ingredients: 3

Cook Mode

Ingredients

1 Beef Tenderloin Roast (4 to 5 pounds)
1 Tbsp. Kosher salt
1 Tbsp. coarse ground black pepper

Preparation

Step 1

Season Beef Tenderloin Roast generously with salt and pepper.
Step 2

Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
Step 3

Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, 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)
Step 4

Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
Step 5

Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 300°F.
Step 6

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°F.
Step 7

Remove Tenderloin from smoker and tent with foil. Allow to rest (Minimum 20 minutes).

Nutrition Information

492 Calories

0 %*

14.8g SAT FAT

0 %DV**

36g PROTEIN

0 %DV

2.7 mg IRON

0 %DV

6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 492 Calories; 338 Calories from fat; 37.6 g Total Fat (14.8 g Saturated Fat; 15.6 g Monounsaturated Fat); 126 mg Cholesterol; 672.4 mg Sodium; 0.4 g Total Carbohydrate; 0.2 g Dietary Fiber; 35.5 g Protein; 2.7 mg Iron; 611.6 mg Potassium; 0.2 mg Thiamin; 0.4 mg Riboflavin; 12.4 mg Niacin (NE); 0.7 mg Vitamin B6; 5.0 mcg Vitamin B12; 6.0 mg Zinc; 672.4 mcg Selenium; 134.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Potassium, and Thiamin.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.