Smoked Beef Tenderloin
We did this smoked beef tenderloin for Christmas but it’s a great meal for anytime.While it does not have the fat of say a ribeye, it is still super tender and full of great beefy flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
Ingredients
Units
Scale
- 1 whole Beef tenderloin (about 4 lbs average)
- 1 TBS Coarse kosher salt
- 1 TBS Vegetable or olive oil
- 1/4 cup Jeff’s Texas style rub
Instructions
- Lay beef tenderloin on a pan with a rack and sprinkle about 2-3 teaspoons of coarse kosher salt evenly on the top of the meat
- Place the meat into the fridge overnight (about 12 hours)
- Tuck the tail of the tenderloin under the remaining meat and tie it up. Continue to tie up the entire beef tenderloin about every 2 inches.
- Season all sides of the tenderloin with Jeff's Texas style rub
- Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
- Cook the meat for about 2 hours or until it reaches 130°F (54°C) or your desired level of done.
- When the meat is finished cooking, place a piece of foil over the meat for about 15 minutes to allow it to rest.
- Slice into ¾ inch steaks and serve immediately.
Find it online: https://www.smoking-meat.com/smoked-beef-tenderloin