Traeger Smoked Beef Tenderloin - Pellet grill recipe for perfect tenderloin (2024)

FAQs

How long to smoke beef tenderloin at 225 degrees? ›

Strongly flavored rubs will hide the flavor of a tenderloin, so a simple rub with salt—and/or smoked salt— and pepper is all that is needed. The meat is put on the smoker without an initial sear and is cooked at a mere 300°F (149°C).

Olive oil makes for a good all-around binder that will hold in the seasonings and is great for steak. Olive oil: Perfect for beef cuts, olive oil will not only hold those seasonings to the meat, it will help dramatically crisp up the outside of the cuts.

Pork loins are bigger and require 2.5 to 3 hours to smoke but a tenderloin will not. Tenderloins need about 1 to 1.5 hours. No matter of you smoke a loin or tenderloin, you have to use your internal thermometer to determine where you are in the cooking process.

Smoke pork loin with the fat side up. The fat will render and help keep the meat from drying out.

Rare: 115°F. Medium-Rare: 125°F. Medium: 135°F. Medium-Well: 145°F.

Let your meat sit and get up to room temperature. Follow this chart for cooking times and meat temperatures of whole beef tenderloin (filet). Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature.

Place steaks on a smoker rack seasoned with olive oil. Allow to smoke for approximately 45 minutes to one hour, depending on your desired doneness. For medium rare, pull the steaks when they reach 125°F, or 135°F for medium. Use the reverse sear method above, if desired, to sear each steak.

Exactly how you prep your meats for smoking depends on the meat and your personal preference. While a high-quality steak only needs an oil rub and a little salt and pepper, other meats need more attention.

Be careful not to overcook your tenderloin, as that will result in meat that is dry, tough and unappetizing.

Should I tie my beef tenderloin before cooking? ›

To seal in the flavors and help the tenderloin hold its shape as it cooks, you will want to truss the meat. All you'll need is about 2 yards of butcher's twine. Wrap the twine underneath and around one end of the beef tenderloin and tie a double knot.

Smoked Beef Tenderloin is absolutely incredible. It combines tender beefy flavor with the richness of smoke. We're using the reverse sear method for this recipe to create an incredible smoky flavor, then finishing it over a hot grill for that perfect sear, and then slicing it into medallions to serve.

Smoke beef tenderloin for approximately 15 minutes per pound or until the final temperature of the meat reaches 120° F for a rare center. Pull it sooner if you plan on reverse searing the meat. Keep it on longer for more well done steaks.

Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Once the smoker is ready, place the meat on the smoker grates and let them smoke cook for approximately 1 hour or until the steaks reach an internal temperature of 130°F (54°C) (medium rare).

The size and shape of your roast makes a difference in cooking time. As a general rule of thumb, at 225°F, cook your roast for about 30 minutes per pound, after the initial browning (for a medium rare). But be sure to check at least 30 minutes before it should be done, just to make sure.