Traeger Smoked Beef Tenderloin - Pellet grill recipe for perfect tenderloin (2024)

FAQs

How long does it take to smoke a beef tenderloin at 225 degrees? ›

Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Cook the meat for about 2 hours or until it reaches 130°F (54°C) or your desired level of done.

smoking process

Wrap the meat in NON-COATED butcher paper or aluminum foil and let meat rest for about 5-10 minutes or until temperature reaches 125° F and juices are all redistributed. Unwrap meat, place on a cutting board and slice into individual filet mignon steaks.

Set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. Place the tenderloins directly on the grill grate and smoke until the internal temperature registers 145℉, about 2-1/2 to 3 hours. Remove from grill and let rest 5 minutes before slicing.

Olive oil makes for a good all-around binder that will hold in the seasonings and is great for steak. Olive oil: Perfect for beef cuts, olive oil will not only hold those seasonings to the meat, it will help dramatically crisp up the outside of the cuts.

For the best flavor, you should cook it fatty-side up. If you place your pork loin lean-side up, the fat will simply drip onto and through your smoker's cooking grate.

Rare: 115°F. Medium-Rare: 125°F. Medium: 135°F. Medium-Well: 145°F.

If you're a fan of braised-like smoked meat, foil is the way to go. Foil is not breathable and tends to trap in all the juices and fat from the meat. Once your meat is cooked and taken off the smoker to rest, those fats and juices are then reabsorbed, locking in all that goodness and flavor.

I prefer to use oak wood; it pairs beautifully with beef. Finally, sear the smoked beef tenderloin roast over high direct heat to lock in the juices and flavor and add a beautiful exterior crust.

To sum up: Filet mignon is part of a beef tenderloin, but a beef tenderloin is not a filet mignon. Instead, it houses the filet mignon, which comes from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast to feed the family.

What internal temperature should tenderloin be smoked to? ›

Smoked pork tenderloin needs to be cooked until the internal temperature reaches 145 degrees F. I prefer to cook mine to 135 degrees F, baste on all sides with my favorite BBQ sauce, then allow the sauce to tighten while the pork tenderloin climbs those last 10 degrees.

This was really surprising, but shows that most of the flavor from binders is cooked out. Takeaway #2: Ketchup was shockingly my favorite (both visually and by taste). Though subtle, it had an extra dimension of flavor. More than anything, I think this shows that briskets cooked on a pellet grill just need more flavor.

Overcooking it.

Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. Follow this tip: Tenderloin is best served rare or medium-rare, so use a thermometer to make sure it doesn't get cooked past 140°F in the center.

Olive oil – This is another suitable binder if you are concerned about flavours mixing. Olive oil is great as a binder, particularly on vegetables, chips, chicken, and lamb. Mayonnaise – Mayo is an easy way to add a little extra moisture to the meat, and it will keep the integrity of your spice rub.

As a general rule of thumb, at 225°F, cook your roast for about 30 minutes per pound, after the initial browning (for a medium rare). But be sure to check at least 30 minutes before it should be done, just to make sure.