Smoked Beef Tenderloin

Melt in your mouth smoked beef tenderloin using the reverse sear method. All you need is a simple rub, a smoker, and the right technique!

Course Main Course

Cuisine American

Prep Time 1 10

Cook Time 1 30

Resting Time 15

Total Time 2 55

Servings servings

Calories 34kcal

Preheat your smoker to 195°F. Use a mild wood like cherry, apple, or pecan. Then let the tenderloin come to room temperature for at least 1 hour (2-3 preferred).
If needed, trim off silver skin and tie the 3 pound beef tenderloin into an even shape using butcher's twine.
In a small bowl, combine 2 tablespoons salt, 2 tablespoons pepper, and 2 tablespoons granulated garlic.
Season the whole tenderloin generously with the dry rub.
Place the tenderloin on the smoker and insert a meat probe into the thickest part. Smoke until the internal temp reaches 130°F. This typically takes 90-120 min.
Move the tenderloin to a flat top grill or skillet on high heat. Add 1 tablespoon avocado oil and sear each side for about 1 to 2 minutes until a nice crust forms.
Transfer the meat to a cutting board and let it rest for 15 minutes, uncovered. The internal temp will rise to around 135°F, which is perfect medium rare.
Cut into thick medallions and serve with your favorite sides. It’s great with garlic mashed potatoes, roasted carrots, or even a horseradish cream sauce.

Make-Ahead Instructions: You can smoke the tenderloin to 120°F ahead of time and then sear it right before serving. Just let it come back up to room temp first.
Smoking Wood Chips: Stick with mild woods like cherry, apple, or pecan. Avoid heavy woods like mesquite which can overpower the meat.
Storage Instructions: Wrap tightly in foil or plastic wrap and refrigerate. Leftovers are great cold or gently reheated in a low oven.