Smoked Beef Tenderloin

“Smoked Beef Tenderloin is always great on the menu and a real crowd pleaser for all Spring/Summer BBQ & Holidays. Beef Tenderloin means big beef flavor and incredible tenderness best served medium-rare. If you have never tried smoked tenderloin, this is a MUST! You will never go back to the oven with it!”

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Recipe from https://www.instagram.com/fitzgeraldwayoflife/
https://www.facebook.com/fitzgeraldproductionsofficial

INGREDIENTS

  • One Angus Beef Tenderloin (pick whatever size you’d like)
  • Plowboys BBQ Bovine Bold Rub - a must for all rub cabinets, especially for Beef/Venison!
  • Spray EVOO
  • Kosher Salt
  • Mesquite Wood Pellets (this flavor is perfect for beef)

INSTRUCTIONS

  1. Add mesquite pellets to hopper and pre-heat the Yoder YS640S to 275ºF ambient temp. Set up for indirect heat cooking on the bottom rack, toward the chimney side.
  2. Most tenderloins (especially the best priced) are sold as “unpeeled” (meaning the fat and silver skin remain).  You will need to trim that extra fat and silver skin off of the loin. You can add that fat to the freezer for grinding recipes later.  Important Note/Butcher Tips: on most tenderloins there will be what’s called a “tail”, which is the portion that starts a little past the ribs and grows in thickness until it terminates in the sirloin cut, which is closer to the upper butt of the steer. If present on your loin, cut that tail off – it is usually the last 5-7 inches of the loin – (freeze for smoking/grilling later – these tenderloin tails are often sold as a twin pack for delicious grilling/searing as they are, more like you would a steak).  Anyways, the idea here is that you want the loin to be as even in thickness as possible, for optimal even cooking (the flat “tail” portion will cook too quickly and become too well done in internal temp before the butt or center cuts are even close to being done).
  3. Spray the EVOO onto the now ready-to-smoke room temp tenderloin.
  4. Lightly Sprinkle Kosher Salt evenly on all sides and let dry marinade on counter for 10 minutes.
  5. Coat on all sides evenly with Plowboys BBQ Bovine Bold Rub, pat into the loin, set aside on counter for 15 minutes.
  6. Place on pre-heated lower grill grates toward chimney side, close lid, and let roll smoke until internal temp hits around 125ºF.
  7. Pull off smoker, wrap in butcher paper, let sit on counter for 30 mins to retain juices. Note: if you do not let it rest, the juices will pour out all over the cutting board upon slicing, which can be fine too, for sopping your rolls in if you wish (I hail from the Southern U.S., so I do love a good SOP session, but due to the lean nature of the tenderloin, those juices are best retained back into the roast before slicing, and the resting process will help better achieve this.
  8. After 30 mins, slice up in approx. 1” thick slices (you will still have juices on the cutting board, just not so much), lightly sprinkle some more Plowboys BBQ Rub on the sliced pieces for a little flavor boost, and dive in! These will be fork tender, and will literally melt in your mouth!