How Long to Smoke Beef Tenderloin per Pound?

If you’re looking to impress your guests with a delicious and tender smoked beef tenderloin, you might be wondering how long it takes to smoke it to perfection. 

It might seem hard to smoke a beef tenderloin, but with just a few easy steps, you can get juicy, flavorful meat. 

In this article, we’ll cover everything you need to know about smoking a beef tenderloin, including the ideal smoking time and temperature.

What is Beef Tenderloin?

Beef tenderloin is a long, narrow cut of meat that comes from the back of the cow, specifically the loin area. It is thought to be one of the most tender cuts of beef because it has little connective tissue and a lot of fat. 

Beef tenderloin is a popular cut for special events and high-end restaurants because it is tender and tastes good.

How Long to Smoke Beef Tenderloin per Pound?

The smoking time for beef tenderloin varies depending on its weight and thickness. As a general rule of thumb, it takes about 25 to 30 minutes of smoking time per pound of beef tenderloin. However, this can vary based on your smoker or grill’s temperature and the size of your beef tenderloin.

For example, a 4-pound beef tenderloin will take approximately 1 hour and 40 minutes to smoke to medium-rare, assuming a smoking temperature of 225–250°F. If you prefer your beef tenderloin to be cooked to medium, it will take an additional 10–15 minutes of smoking time.

How to Prepare Beef Tenderloin for Smoking

Before smoking a beef tenderloin, it’s essential to prepare it properly. Begin by trimming any excess fat or silver skin from the meat. This will help the smoke penetrate the meat and prevent any tough or chewy bits.

Next, season the beef tenderloin with your favorite rub or marinade. A simple salt and pepper rub can be enough to enhance the natural flavors of the meat. You can also use a more complex rub or marinade, depending on your taste preferences. Let the beef tenderloin sit at room temperature for at least 30 minutes to allow the flavors to develop.

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Smoking Beef Tenderloin

When smoking beef tenderloin, the ideal temperature range is between 225 and 250°F. This range of temperatures lets the meat cook slowly and soak up the flavor of the smoke without drying out. 

Use wood chips or chunks to create smoke in your smoker or grill. Popular wood choices for smoking beef include hickory, oak, and mesquite.

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Place the beef tenderloin in the smoker or grill and smoke it until it reaches an internal temperature of 130°–135°F for medium-rare or 140°–145°F for medium. 

This temperature range makes sure that the beef tenderloin is cooked to a safe temperature while staying juicy and flavorful. 

Use a meat thermometer to monitor the internal temperature throughout the smoking process.

Checking the Internal Temperature

To check the internal temperature of your beef tenderloin, insert a meat thermometer into the thickest part of the beef, being careful not to touch the bone. The temperature should read:

• 125°F to 130°F for rare
• 135°F to 140°F for medium-rare
• 145°F to 150°F for medium
• 155°F to 160°F for medium-well
• 165°F to 170°F for well-done

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Resting the Beef Tenderloin

Once the beef tenderloin has reached the right internal temperature, it must rest for at least 10 to 15 minutes before it can be cut. 

Resting gives the meat’s juices a chance to move around again, making the final product tender and juicy.

Cover the beef tenderloin loosely with aluminum foil and let it rest in a warm place, such as an oven with the heat turned off. Avoid cutting into the beef tenderloin too soon, as this can cause the juices to escape, resulting in a dry and tough final product.

Serving and Pairing Suggestions

Smoked beef tenderloin is a great main dish that goes well with a wide range of sides and sauces. 

Some popular side dishes include roasted vegetables, mashed potatoes, or a hearty salad. For a sauce, you can try a classic red wine sauce, a creamy horseradish sauce, or a tangy chimichurri sauce.

When serving the smoked beef tenderloin, slice it into thin pieces against the grain. This will help ensure that each slice is tender and easy to chew. Arrange the slices on a platter and serve with your favorite sides and sauces.

If you’re looking to pair the smoked beef tenderloin with a wine, a full-bodied red wine like Cabernet Sauvignon or Syrah pairs well with the rich and savory flavors of the meat.

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Tips for Smoking Beef Tenderloin

• Use a meat thermometer to monitor the internal temperature throughout the smoking process.
• Let the beef tenderloin sit at room temperature for at least 30 minutes before smoking to allow the flavors to develop.
• Trim any excess fat or silver skin from the meat before smoking.
• Use wood chips or chunks to create smoke in your smoker or grill.
• Rest the beef tenderloin for at least 10-15 minutes before slicing to allow the juices to redistribute.
• Slice the beef tenderloin against the grain for the most tender results.

Conclusion

Smoking a beef tenderloin can seem daunting, but with the right tools and techniques, it can result in a tender and flavorful main course that is sure to impress your guests. 

When smoking beef tenderloin, it’s important to get the meat ready, keep an eye on the temperature inside, and let it rest before slicing. 

With these tips and a little bit of patience, you can achieve juicy and delicious results every time.