SMOKED BEEF TENDERLOIN RECIPE RECIPES
SMOKED BEEF TENDERLOIN RECIPE | COOKING LIGHT
Salting a glorious roast like tenderloin the day ahead then smoking it gives it an unrivaled one-two punch of extra-bold smoky and beefy flavor.
Provided by Hunter Lewis
Total Time 600 minutes
Yield Serves 16 (serving size: 3 1/2 oz.)
Number Of Ingredients 4
Steps:
- Place beef on a rack set in a foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours. Remove beef from refrigerator. Soak wood chips in water for 1 hour. Prepare smoker according to manufacturer's directions, placing wood chips on coals and bringing internal temperature to 325°F. Maintain temperature for 15 to 20 minutes. Remove beef from pan, and place in smoker. Smoke beef, maintaining smoker at 325°F, until a thermometer inserted in thickest portion registers 125°F (for rare), about 50 minutes, turning beef once. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.
Nutrition Facts : Calories 226, CarbohydrateContent 0.0 g, CholesterolContent 106 mg, FatContent 9.5 g, FiberContent 0.0 g, ProteinContent 35 g, SaturatedFatContent 3.7 g, SodiumContent 547 mg, SugarContent 0 g
SMOKED BEEF TENDERLOIN | BEEF LOVING TEXANS
Total Time 1 hours
Prep Time 1 hours
Yield 10 Servings
Number Of Ingredients 3
Steps:
- Season Beef Tenderloin Roast generously with salt and pepper.
- Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
- Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2?, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
- Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
- Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 300°F.
- Place Tenderloin on cooking grate in cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Rotate Tenderloin a quarter turn every 20 minutes. About 45 minutes-1 hour. Monitor the internal temperature of the sparingly throughout the cooking process. The ideal finished internal temperature is 135°F.
- Remove Tenderloin from smoker and tent with foil. Allow to rest (Minimum 20 minutes).
Nutrition Facts : Calories 492 Calories
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