Smoked beef tenderloin is the kind of dish that makes any meal feel special, juicy, buttery-soft, and infused with deep smoky flavor. This tried-and-tested recipe keeps the beef tender and moist while building layers of savory seasoning and smoke. Whether you’re hosting a family dinner or weekend cookout, this recipe guarantees a restaurant-quality result with simple steps and bold flavor!
📋 Ingredients
- 2–3 lb beef tenderloin (trimmed)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried rosemary (crushed)
- 1 teaspoon dried thyme
- Optional: 1 tablespoon brown sugar (for slight caramelized crust)
🔥 Instructions
- Pat the beef dry with paper towels.
- Season: Rub the tenderloin with olive oil and coat all sides evenly with salt, pepper, garlic powder, onion powder, paprika, rosemary, and thyme.
- Preheat your smoker to 225°F (110°C) using hickory, oak, or apple wood.
- Smoke the beef: Place tenderloin in the smoker and cook for 1.5–2 hours, or until internal temperature reaches:
- 125°F (52°C) for medium-rare
- 135°F (57°C) for medium
- Sear (Optional but recommended):
- Heat a skillet or grill to high heat and sear each side of the tenderloin for 1–2 minutes to form a crust.
- Rest: Let the tenderloin rest for 10 minutes before slicing, this keeps it juicy.
- Serve: Slice into medallions and garnish with fresh parsley or rosemary.
💡 Tips & Variations
- For extra richness, wrap the tenderloin in butcher paper halfway through smoking.
- Add a garlic herb butter drizzle when serving for extra flavor.
- Slice thin for sandwiches or thick for steak-style servings.
- Always use a meat thermometer, tenderloin can overcook quickly.
🍴 Nutrition & Serving Info
Calories: ~310 per serving
Prep Time: 10 mins
Cook Time: 1.5–2 hours
Rest Time: 10 mins
Total Time: ~2 hrs 20 mins
Serves: 6–8
