Smoked Beef Tenderloin
Delicious, tender and juicy Smoked Beef Tenderloin with an amazing rub for so much flavor.
Servings: 8
Calories: 631kcal
Ingredients
- 4-5 pounds beef tenderloin trimmed
- 3 Tablespoon yellow mustard
- 4 Tablespoon beef rub
Instructions
- Preheat the smoker to 250 degrees Fahrenheit.
- Rub beef tenderloin with the yellow mustard and then sprinkle the beef rub evenly on all sides of the roast and rub it into the meat.
- Place the beef tenderloin directly on the smoker rack away from direct heat.
- Smoke for about 1- 1 ½ hours at 250 degrees Fahrenheit until an internal temperature of 120 degrees Fahrenheit. During the last 15 minutes on the smoker, preheat a grill to 500 degrees Fahrenheit or a griddle to a medium-high heat.
- Transfer roast to preheated grill or griddle and sear on all sides for 2 minutes a side. Check the internal temperature of meat with a thermometer to make sure the roast doesn't go over 125-130 degrees Fahrenheit. (If no grill is available, sear in a pan on top the stove or broil in the oven)
- Allow to rest for 15 minutes before slicing into 1" pieces. Roast should have risen to 130-135 degrees Fahrenheit by time of carving.
Notes
Allow smoked beef tenderloin to cool to room temperature and then transfer to an airtight container. You can also wrap in plastic wrap or aluminum foil and then store in a plastic bag or freezer bag.
FRIDGE: Store in the fridge for 3-4 days.
FREEZER: If store properly, leftover tenderloin will freeze for up to 3 months. Allow to thaw in the fridge overnight.
Nutrition
Calories: 631kcal | Carbohydrates: 2g | Protein: 42g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 0.001g | Cholesterol: 159mg | Sodium: 174mg | Potassium: 712mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 57IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 6mg