Smoked Beef Tenderloin
This tried and tested smoked beef tenderloin is juicy and tender.
Equipment
- Pit Boss Smoker
- Hardwood chips (we recommend cherry as fruit woods go well with the mild flavor)
- Filet knife (if trimming yourself)
- Meat thermometer (a probe comes with the Pit Boss)
- Aluminum foil
- paper towels
Ingredients
- 1 whole trimmed tenderloin
- Olive oil or another cooking oil
- Salt & ground black pepper
- Spice Rub mix to your ratios
- Black pepper
- Kosher salt
- Garlic powder
- Brown sugar
- Greek oregano
- Smoked paprika
Instructions
- Combine the above spices. If you want to heat it a little more then add some cayenne pepper or milder paprika. I will say we don’t want more than 2 parts of sugar otherwise it will burn in the high heat we are smoking the tenderloin.
- Take the trimmed tenderloin out of the refrigerator 2 hours before cooking time.
- Cover over with a binder like mustard or oil. Cover the whole tenderloin with your homemade or store brought spice mix liberally leaving no part uncovered.
- Load the pellets, prime, and set the grill to a temperature of 230°F.
- Wait for the Pit Boss to come to temperature.
- Put the meat directly on the grill grate in direct heat, insert the temperature probe and check while cooking. Check after 30 minutes for the crust and rotate over to ensure even cooking and grill marks, you want the beef to reach 130°F before you remove it from the smoker.
- Check after 30 minutes for the crust and rotate over to ensure even cooking and grill marks.
- TIP: If the crust looks like it's burning you can spray or add a water pan to provide moisture.
- You can also move in away from the direct heat.
- Remove the loin when the remote thermometer reads 130°F. Cover with foil and rest for 20 minutes. Cut into steaks and enjoy!