How Long to Smoke a 2 3/4 Lb Beef Tenderloin

Smoked beef tenderloin is one of barbecue's best meats, and is taken to a new level past cooking it low and slow on your outdoor smoker. From the best wood to dry rub seasoning, detect out everything you need to know with our guide on how to smoke beefiness tenderloin.

Beef tenderloin is a luxurious and tender primal cut of beef that boasts a rich flavor that's off the charts. To become the very best out of it, we're going to prepare information technology with a dry brine, a dry rub with a touch of heat, and contrary searing it to lock in that season.

In today'southward recipe, I'll walk yous through how to gear up beefiness tenderloin for smoking earlier getting on to the fume itself. We'll exist smoking information technology to medium-rare (about 125°F) earlier finishing information technology off on the grill to consummate our contrary sear.

What is beefiness tenderloin?

Tenderloin is i of the best beefiness primal cuts, and the most tender. It comes from the back of the steer, along the spine simply above the kidney. The beef tenderloin muscle is known as the psoas major and isn't used much by the cow. The lack of employ allows the meat to get encased with fat and stay tender.

Smoked beef tenderloin takes this cutting of meat and seals in the juices and flavors. When made correctly, the meat about melts in your mouth.

Beef tenderloin vs. filet mignon

Filet mignon is a cut of beef that is function of the tenderloin. It is the portion of the tenderloin that touches the curt loin. The filet mignon is the most tender cut of the tenderloin, and it is but a tiny portion of the whole tenderloin. It is the more than rare cut of meat.

Filet mignon cuts are much smaller than tenderloin and may have more subtle flavors. They are also more than expensive due to how few cuts of filet mignon come from a tenderloin.

Time & temperatures

Recall, when it comes to cooking times, it'south imperative to keep an even estrus. Endeavour to avoid checking the tenderloin too often to lower the temperature and crusade problems with rut distribution.

Smoking Temperature

250 Degrees Fahrenheit

Target Internal Temperature

130 degrees Fahrenheit on the grill

140 degrees subsequently Fahrenheit later searing

This temperature puts you right in the medium-rare category. Your concluding temperature determines how well washed the meat is. 125 degrees F is rare, 135 is medium-rare, 145 is medium, 155 is medium-well, and 160 is well done.

The USDA recommends at least a medium cook just many people similar rare and medium-rare beefiness.

Fourth dimension Needed Per Pound of Meat

45 minutes per pound of tenderloin

Meat prep

The meat is the main star of this dish. Making sure y'all handle the beef tenderloin correctly from the start will assistance create a bang-up meal.

First, you want to cutting off any actress fat from the tenderloin. Sometimes you get tenderloin wrapped in white fat that is known as tallow. Cut it off from the meat just attempt not to take whatever meat with it. Yous tin can salvage this for other recipes or discard information technology.

Now cutting off the two ends of the tenderloin so that you get a uniform piece of meat. You want the meat to be about the same thickness throughout. Proceed the ends to cook and use in other recipes.

You can now marinate or spice your beef. For this recipe, you lot volition apply the olive oil then add the rub generously. Wrap the meat in plastic and identify it in the fridge for two hours.

Dry rub seasoning

A dry rub is a very pop way to season a smoked beef tenderloin. In that location are a lot of options for dry out rubs. Many premade brands offer good rubs that cut down on your work, but you can't punch in flavors as well with these.

You are using a very bones dry rub that enhances the meat'southward natural flavors for this recipe. The table salt pulls out many of the beefy undertones in the tenderloin. The pepper and garlic add together a picayune depth to the overall flavor.

The dry rub is a neat place to add together peppers like chipotle, cayenne, and even hotter if you similar spicier foods. Yous can too add sweetness to dry rubs past using brown sugar.

Best wood

Tenderloins tend to smoke very apace compared to other cuts of meat. This fourth dimension means that you lot need robust forest flavors to get the best upshot. Hickory and mystique volition evangelize the top results for your gustatory modality buds. If you want a sweeter annotation, applewood might work ameliorate.

Serving and side dish ideas

Beef tenderloin serves well with almost everything yous would eat with steak. You can do it with rolls, mashed potatoes, or baked potatoes. Grilled veggies brand a great addition. Salads can assist add a low-cal freshness to the meal that pairs well.

You can make many unlike gravies with your tenderloin. These can include a natural au jus dipping sauce or a white wine mushroom sauce. Some people like barbeque sauces with their meat.

Reverse searing beefiness tenderloin

Reverse searing is a method that cooks utilise to capture equally much season as possible from the smoking process while still calculation the crust that gives texture to the meat. The technique helps requite meat one of the most compatible coloring marks.

Outset, you smoke the meat at a low temperature. Then you add the meat to a hot pan or a broiler at high heat to sear a crust onto the tenderloin. Searing also helps y'all stop cooking the meat to your desired temperature.

How to smoke beef tenderloin

Trim your tenderloin, removing extra fat and cutting the ends off to brand the meat uniform thickness.
Combine the dry rub ingredients in a bowl. Encompass the tenderloin in olive oil and add the dry rub generously to the meat. Embrace the whole cut in the rub.
Wrap it in plastic and place it in the fridge for 2 hours.
Preheat Smoker to 250 degrees.
Identify the tenderloin on the smoker and let information technology cook for 1 1/12 to 3 hours, depending on the weight of the meat.
When the meat reaches 130 degrees, or most ten degrees less than your goal, remove the tenderloin.
Place the tenderloin on the pan or grill at loftier oestrus and sear for three minutes on each side.
Remove from heat and let sit for 5 minutes before cutting in and enjoying.

Smoked Beef Tenderloin

Smoked beef tenderloin takes an already tender cut of meat and instills information technology with added mouthwatering flavor.

Grade Dinner, Main Course

Cuisine American

Prep Fourth dimension 2 hours

Cook Time 3 hours

Total Time 5 hours

Servings 4 people

2-4 lbs beef tenderloin trimmed
1 tbsp olive oil

Dry Rub Seasoning

1 ½ tbsp fibroid black pepper
i ½ tbsp garlic powder
1 ½ tbsp kosher salt

Trim your tenderloin
Cover meat in the olive oil and mixed dry rub
Wrap in plastic and place in the fridge for 2 hours
Preheat smoker to 250°F (120°C)
Smoke meat for 1 ½ to three hours until it reaches an internal temperature of 130°F (54°C) for medium rare
Remove meat from the smoker and place it on a pan or grill at loftier heat for three minutes per side to sear
Remove from heat and let sit down for v minutes before slicing to serve

Smoked Baked Potatoes - Baked potatoes smoked over woods fire and coals. Filled with classic toppings, this loaded baked potato recipe is the best… ...

Porterhouse vs T-Bone - Porterhouse and T-bone steaks are 2 of the world'due south best prime beefiness cuts. Merely which should you lot choose? Whether you… ...

Corned Beef Hash [Easy Smoked Breakfast] - Breakfast corned beef hash cooked on the grill. This easy skillet recipe features smoked corned beefiness, fresh eggs, and deliciously… ...

porterpricien.blogspot.com

Source: https://theonlinegrill.com/smoked-beef-tenderloin/