Smoked Whole Beef Tenderloin...How Long?

[Speeed]

I am doing 2 approximately 5-6 pound beef tenderloins for Christmas. This is a coordinated effort and other family members are cooking the sides and other dishes. I don't want them waiting on me and I don't want to be done too early.
So I am asking the brethren for help.

These are whole, trimmed and tied tenderloins.
I am going to do one horseradish encrusted and plan on cooking this on my pellet smoker at 300 degrees.

The other will be plain SPG and I plan on doing that one on the stick burner again shooting for 300 degrees.

How long should they take? I'm looking for an internal 130/140. (Theres a few that don't like rare to med. rare so I'm trying to compromise)

Also I am open to any other suggestion on temp and time.

Thank you.

 

[SirPorkaLot]

Quick at 300F

I smoked mine at 225F and it took about 3 hours to get to 125F. I removed it from smoked and reverse seared it then. Doing a couple more for Christmas myself

https://www.bbq-brethren.com/forum/showthread.php?t=287952

 

[Speeed]

Thank you and Merry Christmas.

Do you recommend a lower temp?
My thinking is that there isn't really any fat in tenderloin so not sure it needs to cook low and slow but I am definitely open to wise council.

 

[SirPorkaLot]

Thank you and Merry Christmas.

Do you recommend a lower temp?
My thinking is that there isn't really any fat in tenderloin so not sure it needs to cook low and slow but I am definitely open to wise council.

I like cooking it slow so there is an even color across the meat.

 

[Speeed]

Thank you.