How Long to Cook a Beef Tenderloin in an Electric Smoker
Satiate every craving with this incredible smoked tenderloin. Perfect fork-tender beef with a rich medium-rare center and just a hint of heat and smoked flavor. It'southward the veritable way to take filet mignon to a whole new level while feeding a oversupply. Want even more season, top it with luscious crab imperial for a eatery-level experience at abode.
tl;dr table of contents
- What y'all demand to smoke a tenderloin:
- How to make this Smoked Beef
- Recipe FAQs
- Why is tenderloin so tender?
- How to buy a whole tenderloin?
- What is a reverse sear and when do I use it?
- What forest to employ for smoking beef tenderloin:
Smoked tenderloin is about as decadent a recipe every bit you can go. Being the about tender cut, it picks upwardly the fume flavor with a short cook over dress-down and wood before being topped with a luscious crab regal. Talk about holiday dinner washed right.
See the smoked beefiness tenderloin spider web story here.
This recipe works because it's an absolute showstopper meal perfect for guests or intimate appointment nights. The beautiful medium-rare pinkish all the mode through the delicious slices is stunning..
Beefiness tenderloin has long been the dinner roast of choice, next to prime number rib, with considerably less fat and cooking methodology required. And, where prime rib makes for amazing large slices with a lot of flavor from the rendered fat, this, can exist cut with a fork. Literally.
Now, imagine that sliced with a smokey crab imperial laced with just a pinch of that southern Creole rut. It'due south not a huge kicking, simply enough that volition accept guests wondering but what the magic ingredient is.
While your guests are left wondering how many hours you spent in the kitchen, you can choose to tell them information technology was every bit piece of cake as 3 ingredients and a chip of smoke, if you lot want. Or leave them to be mystified at your grilling mastery.
Intrigued? Let's become to planning that vacation menu!
What you demand to smoke a tenderloin:
When smoking roasts, I like to keep my flavors very simple. I want the meat to develop an effluvious smoked season and however have their deep umami flavor. For this 1, I only used:
- Oil
- Tony Chachere'southward Assuming Blend
- Kiln Dried Hickory Chunks
How to brand this Smoked Beefiness
Brand certain to build your fire for offset estrus. We are gently dull cooking the tenderloin, not treating information technology like a steak for a high and fast cook. In one case the embers are belongings temperature, be ready to add wood chunks and the meat.
Tying (or trussing as the chefs call it) the tenderloin helps to retain the shape. At that place is frequently a thicker end and a thinner end (where you slice the filet mignon from).
Using butcher's twine and tying the big cut off every inch or so helps to maintain its slender figure for a pretty presentation when serving.
Once y'all have tied the meat, flavour information technology with olive oil and a uncomplicated dash of Creole seasoning. The meat already has incredible season, so nosotros are but enhancing it with a bit of a boot.
Using a digital thermometer is important for accurate cooking . When smoking, you desire to keep the lid closed to go along the smoke in and avoid ascent and lowering the heat. If you do a lot of smoking, invest in a probe that can be inserted into the meat while it's smoking with a reader you can meet exterior of the smoker.
Only fume the tenderloin to 120-125. It volition continue to cook when it is seared then while information technology's resting.
Afterward the smoke, you sear the meat, a technique known as reverse searing , to get that beautifully browned chaff on the outside, double wrap information technology in foil, and allow it to rest for 10 minutes earlier slicing.
Resting the meat helps the juices to render to where they need to be and not blitz out immediately equally it'due south sliced. I also like the double wrap to retain any liquid that does accumulate. Hello, easy drippings to pour back atop the meat!
Recipe FAQs
Why is tenderloin so tender?
The tenderloin is from the loin section of the cow, between the ribs and sirloin, right past the mid-back. Because of where it is located, it'south generally an underused musculus. It lacks connective tissue and doesn't get the heavy fat cap of a rib roast so it produces the gently sliced texture we look for in an incredible lean cut.
This is the cut that the filet mignon steak comes from. Because of this, information technology is also ane of the well-nigh expensive cuts.
Due to its lean nature, it tends to not have as bold a flavor every bit richer cuts, like the ribeye or prime rib. However, this cut wins awards for not needing a pocketknife when cooked properly and pairing well with classic toppings.
How to buy a whole tenderloin?
Buying a whole tenderloin can be catchy if it's not prime number vacation season. If it is, check your local markets, they tend to put them on sale whole at great prices for Christmas and New Year's. Otherwise, calling your butcher ahead and request for a tenderloin and the size y'all demand is the best option. Almost will offer options between option and prime and this can add more than than a few dollars per pound on an already expensive cutting.
When picking a form, tenderloin is already the virtually tender cut, so if I trust my butcher, or know the meat source, I am ok with a 'selection' selection hither, given that I am already paying for the all-time of the best.
What is a contrary sear and when do I utilize it?
Using a 'reverse sear' technique, we smoke the beef to an internal temperature of 120 degrees earlier rolling it across a hot bandage iron griddle or grill grates to go an external crust and a final temp of 130 degrees before resting.
Contrary searing is a term used when meat is cooked depression to accomplish a sure internal temperature before applying high estrus to create the exterior crust. Information technology is the opposite of browning a roast before cooking, similar in my beef wellington.
Both have their advantages, but in the case of smoking meat, it works peachy to allow the meat to absorb the rich fume flavor and then lock in everything with the final sear.
I use reverse sear on large cuts of meat that I am cooking over live-fire or traditionally in an oven. I love it to terminate a porterhouse right or in the case of a thick tomahawk ribeye, ensure that at that place is an even desired temperature through the entire cut.
Reverse searing can produce some of the most even color you can get from peak to bottom (with the exception of sous vide – which I besides finish with a sear).
What wood to use for smoking beefiness tenderloin:
For quick smokes, similar this one, I rely on bold flavorful woods similar hickory or mesquite. The strong aroma allows the season to infuse with the short cooking time for something like a beef tenderloin which we but smoke for about 1 hr to accomplish 120 degrees.
Using good chunks instead of chips volition also help amp up the quick flavor.
Desire more impressive beef ideas? Try some of my favorite recipes
- Perfect Eye of Round Roast
- Smoked Roast Beef
- Classic Beef Wellington
- Walnut Crusted Beefiness Tenderloins
If you lot've tried my Smoked Tenderloin Recipe or any other recipe on GirlCarnivore.com please don't forget to charge per unit the recipe and let me know where you lot constitute information technology in the comments below.
I go inspired past your feedback and comments! You tin can likewise bring together in on the adventures on Instagram@girlcarnivore,Twitter&Facebook.
Smoked Beef Tenderloin
The no-neglect method of gently smoking and and so opposite searing beef tenderloin is an astonishing way for rich umami flavour and perfect medium-rare slices. Bonus, it's about as elementary a recipe as you could ask for!
Servings: 8
Calories: 75 kcal
- i beef tenderloin 2 to 3 lbs, trimmed and tied
- two tablespoon Olive oil
- one tablespoon Tony Chachere's Bold Blend
- ane recipe Smoked Crab Purple
Prep your Beef Tenderloin and Smoker
-
Prep your smoker for offset heat, edifice a fire to one side of the smoker and maintaining a temperature effectually 250.
-
Trim your tenderloin every bit needed and necktie it off every 1" to 1 ½" to aid the beefiness maintain its shape while cooking.
Fume
-
Rub with olive oil and then glaze the unabridged tenderloin with an even coating of Tony Chachere'due south Bold blend.
-
Place the beefiness on the cooler side of the grill.
-
Smoke the tenderloin in a smoker set to 250 – 300 for ane hour until temp reads 120 with a digital thermometer.
Sear
-
Sear the beef evenly on all sides by either moving the beef to a preheated grill, or to a large griddle/skillet that has been heated over medium-high estrus.
-
Rotate the beef to ensure even browning on all sides, five to seven minutes per side.
Rest
-
Remove from heat and wrap with a double layer of foil and allow the beef to residuum 10 minutes before slicing.
Serve
-
Piece into 1" thick portions and serve, peak with rich crab imperial and serve with seasonal veggies.
-
Garnish with freshly minced parsley, if desired.
This smoked tenderloin goes beautifully with my smoked crab imprerial or paired with mushrooms sauteed in a blood-red wine sauce. I also dear simmering downwards onions from time to fourth dimension just to proceed things simple. But really, if I am going to spend the coin for a tenderloin, I am willing to splurge for dandy crab besides.
Slice the finished tenderloin into ane″ thick cuts for each person.
Wrap leftovers in a double layer of aluminum foil and reheat in the same foil low, at 300. Yous want to heat the steak without overcooking it. Shop in fridge for 2 to iii days.
This tenderloin was smoked it the Pit Butt Cooker – but it will piece of work in any manner of smoker or grill you take prepare the the correct temperature with wood chunks or fries.
Nutrition Facts
Smoked Beefiness Tenderloin
Corporeality Per Serving (1 g)
Calories 75 Calories from Fatty 45
% Daily Value*
Fatty 5g 8%
Saturated Fat 1g 6%
Cholesterol 18mg half-dozen%
Sodium 17mg ane%
Potassium 120mg 3%
Carbohydrates 1g 0%
Fiber 1g four%
Saccharide 1g 1%
Protein 6g 12%
Vitamin A 431IU 9%
Calcium 8mg one%
Atomic number 26 1mg vi%
* Percent Daily Values are based on a 2000 calorie nutrition. Nutrition information provided is an judge. For specific health concerns, please put the recipe into your Dr recommended nutrition estimator.
Source: https://girlcarnivore.com/smoked-beef-tenderloin/
0 Response to "How Long to Cook a Beef Tenderloin in an Electric Smoker"
Post a Comment