Slow smoke beef tenderloin

[UnVegan]

Hi all, I’m relatively new to smoking so would appreciate advice. I have 2lb of beef tenderloin covered in tasty rub, waiting in the fridge to cook tomorrow. I was thinking of slow smoking it at 225 deg, and maybe pasting on some Traeger Beef BBQ Sauce I have in the cupboard with an hr to go. Planning to finish at about 130 ITT, wrap in foil and rest. Does this sound like a good plan? If so, how long should I expect it to take to cook?
Thanks for your help!

 

[SmokinEdge]

I would not cook tenderloin low and slow, but that’s just me.

 

[sandyut]

same - I would set it at 180 -200 till the IT is 125-130. no sauce. that would make it uniformly medium rare. or as low as you can get it and reverse sear it.

 

[mike243]

Nothing wrong on lownslow but I would rethink the BBQ sauce, that's a small chunk of meat so a good temp probe to keep a eye on it would help, it wont take long to hit that temp and if using a pellet smoker that's the best way to get smoke flavor on it. good luck let us know how it turns out

 

[WaterRat]

I'd also say no sauce. Smoke to about 115deg IT then reverse sear. Just don't overcook whatever you do. Getting to 115deg IT should take under an hour at 225deg smoker temp, have a probe in it and watch it like a hawk.

 

[jcam222]

I’m with Waterrat, pull around 115F and sear I’m a high temp grill or skillet.

 

[UnVegan]

Thanks everyone for the excellent advice. I’ll definitely leave the bbq sauce in the cupboard, will pull when the ITT hits 115 and reverse sear. I’ll update in 24 hrs with the results!

 

[thirdeye]

Hi all, I’m relatively new to smoking so would appreciate advice. I have 2lb of beef tenderloin covered in tasty rub, waiting in the fridge to cook tomorrow. I was thinking of slow smoking it at 225 deg, and maybe pasting on some Traeger Beef BBQ Sauce I have in the cupboard with an hr to go. Planning to finish at about 130 ITT, wrap in foil and rest. Does this sound like a good plan? If so, how long should I expect it to take to cook?
Thanks for your help!

Okay.... the tenderloin is the small muscle on a Porterhouse steak or a T-bone. It doesn't have to be cooked tender, it already is. You have many options, and because this roast is so easy to cook, nobody's plan is wrong. I've actually had a deep fried one that was awesome.

Anyways, I like the end sear method. I bring it up to 100° internal with barbecue temps, like the 225° you mentioned. I do this with a raised indirect set-up, then remove the roast to the counter. Meanwhile I ramp up the temp of my grill and get ready for the end sear, just direct this time. Once I hit 127°ish, I pull and let it rise into the low 130°'s on it's own. Post your results, these roasts are really easy to cook, and it's hard to go wrong.

 

[UnVegan]

Okay.... the tenderloin is the small muscle on a Porterhouse steak or a T-bone. It doesn't have to be cooked tender, it already is. You have many options, and because this roast is so easy to cook, nobody's plan is wrong. I've actually had a deep fried one that was awesome.

Anyways, I like the end sear method. I bring it up to 100° internal with barbecue temps, like the 225° you mentioned. I do this with a raised indirect set-up, then remove the roast to the counter. Meanwhile I ramp up the temp of my grill and get ready for the end sear, just direct this time. Once I hit 127°ish, I pull and let it rise into the low 130°'s on it's own. Post your results, these roasts are really easy to cook, and it's hard to go wrong.

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That looks amazing! Thanks for the info. I’ll let you know how I go :)

 

[UnVegan]

Thanks everyone for your advice. It turned out perfectly. Very happy!!! Much appreciated!

 

[thirdeye]

That looks wonderful, good job.