Smoked Beef Tenderloin
Ingredients
- 4-5 lbs beef tenderloin
- 2 tbsp salt
- 2-3 tbsp olive oil
- 2 tsp onion powder
- 1 tbsp smoked paprika
- 2 tsp cayenne pepper
- 2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper
Instructions
- After trimming the tenderloin, sprinkle salt all over, and leave the tenderloin at room temperature for 45 minutes to brine.
- Meanwhile, prepare the smoker. Add the wood chips to the smoker, along with a pan of water. Preheat the smoker to 225℉.
- Brush olive oil on the tenderloin. Mix together the onion powder, paprika, cayenne pepper, garlic powder, dried thyme, and crushed red pepper to create a rub. Rub the mixture on all sides of the tenderloin.
- Transfer the tenderloin to the smoker and smoke for about 1 ½-2 hours or until the internal temperature reaches 130℉.
- Remove the tenderloin from the smoker and rest at room temperature for 10-15 minutes.
Notes
If desired, wrap the beef tenderloin in butcher paper once it reaches about 120℉. Or, if you plan to cook the tenderloin past medium-rare, wrap it when it reaches 130℉. This keeps the tenderloin moist as it continues smoking. Be sure also to check the water pan during the cooking process to maintain a good moisture balance in the smoker.
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