Beef Tenderloin

[TheHojo]

Any suggestions on how to smoke a whole beef tenderloin - y'all have helped in the past with a standing rib roast and pork tenderloin - and both turned out fantastic.

Any suggestions regarding time and temperature, rubs, etc, would be great.

 

[Phubar]

Only smoke it or do you also want to sear it as well?
I would smoke it Phirst and then sear it....pull it at a maximum of 122F internal.

 

[Mister Bob]

I agree with the reverse sear. I take mine to 125 then rest it while I crank up the grill to screaming hot (If you have two grills, you can get the second one ready in advance and sear it right away). A quick sear on all sides then rest again for about 15 minutes before slicing and serving.

 

[TheHojo]

At 225, what would be the expected time to bring it up to 125? When I have done pork tenderloins in the past, they normally take two hours to complete.

Everything I have read so far shows about 60 to 75 minutes for a 5 to 6 pound beef tenderloin

 

[Mister Bob]

A little over an hour sounds right, but it depends on the diameter of the loin and whether it goes on right from fridge to cooker or was left out for a while to come up to room temperature. Give yourself a little extra time and rest a little longer if necessary.

If you really get pressed for time, you can leave the probe in*, and go a little longer on the sear to get it up to temperature. If you do, only bring it up to 120 internal temp, because you will get more carry over cooking this way.

Keep the seasoning simple. I usually just rub the loin with fresh garlic then hit it with kosher salt and plenty of fresh ground black pepper.

* P.S. You might burn out your probe this way...so Thermapen might be the way to go here!

 

[Moose]

Definitely reverse sear, pull at 130-135 max and let rest 15-20 mins or so before slicing. Also, filet is really porous, so I'd go light on the smoke. Here's a link to a filet I did a while back that was outstanding:

http://www.bbq-brethren.com/forum/showthread.php?t=93647