How Long to Smoke Beef Tenderloin at 225 in 3 Easy Steps

To smoke beef tenderloin at 225°F, start by trimming and seasoning your meat. Let it sit at room temperature for 30 minutes to enhance flavor absorption and even cooking.

Next, smoke the beef tenderloin for about 20-25 minutes per pound. Aim for an internal temperature of 130°F to achieve a perfect medium-rare finish.

Finally, rest the tenderloin for 15 minutes, loosely covered with foil. Slice against the grain to retain juices and tenderness. Keep going, and you’ll discover tips for perfect texture and flavor every time.

Preparing the Beef Tenderloin for Smoking

Before you start smoking, you’ll want to prepare the beef tenderloin properly to guarantee the best flavor and texture. Begin by trimming any silver skin and excess fat from the tenderloin; this helps the smoke penetrate evenly and prevents chewy bites.

Next, pat the meat dry with paper towels to promote a good crust. Season the tenderloin generously with salt and pepper or your favorite dry rub, ensuring all sides are coated.

Let it sit at room temperature for about 30 minutes before placing it in the smoker. This step helps the meat cook more evenly.

Preparing the tenderloin carefully sets the stage for a tender, flavorful result that really highlights the smoking process.

Smoking Time and Temperature Guidelines

When you smoke beef tenderloin, maintaining a steady temperature between 225°F and 250°F guarantees even cooking and ideal tenderness. Smoking at this range allows the meat to absorb smoky flavors slowly while preventing overcooking.

Aim for an internal temperature of 130°F for medium-rare, which usually takes about 1.5 to 2 hours, depending on size.

Keep these guidelines in mind:

• Preheat your smoker to a consistent 225°F to 250°F
• Use a reliable meat thermometer to track internal temperature
• Plan for roughly 20-25 minutes of smoking per pound
• Avoid opening the smoker frequently to maintain heat and smoke levels
• Let the beef tenderloin reach 130°F internally for perfect medium-rare doneness

Following these tips ensures a flavorful, tender smoked beef tenderloin every time.

Resting and Serving Your Smoked Tenderloin

Once your beef tenderloin hits the ideal internal temperature, resist the urge to slice it immediately. Let it rest for at least 15 minutes, loosely covered with foil.

Allow your beef tenderloin to rest 15 minutes after cooking to keep it juicy and tender.

This resting period allows the juices to redistribute, keeping your meat moist and flavorful.

Cutting too soon will cause those precious juices to escape, leaving your tenderloin dry.

When you’re ready to serve, slice the tenderloin against the grain into even medallions. This ensures maximum tenderness with every bite.

Arrange the slices on a warm platter and consider adding a light drizzle of au jus or a sprinkle of fresh herbs for extra flavor.

Serve immediately to enjoy the full smoky aroma and juicy texture you worked hard to achieve.

Frequently Asked Questions

What Type of Wood Is Best for Smoking Beef Tenderloin?

You’ll want to use mild, fruity woods like apple or cherry for smoking beef tenderloin. They enhance the meat’s natural flavor without overpowering it, giving your tenderloin a delicious, subtle smoky taste you’ll love.

Can I Smoke Beef Tenderloin Without a Smoker?

Yes, you can smoke beef tenderloin without a smoker by using a grill with indirect heat and wood chips in a foil pouch. Don’t worry, it still infuses great smoky flavor, just takes a bit more attention.

How Do I Store Leftover Smoked Beef Tenderloin?

You should wrap your leftover smoked beef tenderloin tightly in foil or plastic wrap, then place it in an airtight container. Store it in the fridge for up to 4 days or freeze it for longer storage.

Is It Better to Marinate or Dry Rub the Tenderloin?

You’ll get better flavor with a dry rub because it enhances the beef’s natural taste and forms a nice crust.

Marinating adds moisture but can overpower the delicate tenderloin, so stick with a dry rub for smoking.

What Internal Temperature Ensures Medium-Rare Beef Tenderloin?

Think of medium-rare as the sweet spot on a tightrope. You want your beef tenderloin’s internal temperature to reach 130-135°F. That’s when it’s juicy, tender, and perfectly pink inside, your ideal balance.

Conclusion

Now that you know how to prepare, smoke, and rest your beef tenderloin at 225°F, you might wonder if smoking low and slow really makes a difference. The truth is, it does—this method locks in flavor and tenderness like no other.

So next time you fire up the smoker, trust the process and enjoy a perfectly juicy, flavorful tenderloin that’ll impress everyone at your table. Happy smoking!

Remember, the key to smoking beef tenderloin at 225 is patience. Following these simple steps ensures you get a delicious result every time.