Smoked Beef Tenderloin on Pellet Grill
This smoked beef tenderloin recipe on a pellet grill is a must-try for any special occasion. With easy step-by-step instructions, you'll have a perfectly cooked, juicy, tender roast with a fantastic crust thanks to the homemade spice rub and garlic butter basting sauce.
Servings: 12 people
Calories: 546kcal
Ingredients
- 5 pound beef tenderloin trimmed
- 2 tablespoon olive oil
Beef Tenderloin Dry Rub
- 1 tablespoon whole black peppercorns cracked
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon brown sugar
- 1 teaspoon dried rosemary crushed
- ½ teaspoon ground thyme
- ¼ teaspoon dry mustard powder
Basting Sauce
- ½ cup butter
- ½ tablespoon garlic cloves finely chopped
Instructions
- Preheat. Preheat your pellet grill to 225℉.
- Tie the Tenderloin. Remove the tenderloin from the fridge. Trim off any silverskin. Tie with string every 2 inches to keep the beef from losing its shape while it cooks. Tuck the tail under the end and tie it tightly. Watch the video to see how to tie it.
- Make the rub. Mix together the black peppercorns, kosher salt, smoked paprika, garlic powder, brown sugar, rosemary, thyme, and dry mustard powder.
- Prep the tenderloin. Apply olive oil onto the tenderloin, then sprinkle the dry rub liberally over the entire tenderloin, covering all sides. Push the rub firmly against the meat.
- Smoke. Place the tenderloin directly on the grill grate of your pellet grill. Position the beef so the thicker end is closer to the heat source. Place a small saucepan with the butter and chopped garlic in the corner of your grill. Place a digital thermometer into the thickest part of the beef. Smoke the beef for 30 minutes, then baste the meat with a drizzle of the butter and garlic. Baste the meat every 15 minutes until the internal temperature of the meat reaches 120 degrees F. Remove the tenderloin from the smoker and cover it loosely with aluminum foil. Remove the butter and garlic mixture and keep warm on the stove or in the oven.
- Reverse Sear. Turn up the temperature on your smoker to 400-450℉ or high heat. Sear the tenderloin for 1-2 minutes per side until the internal temperature reaches 130℉. If you like your beef more well done, cook until the desired level of doneness is reached. Rare is 120-130 degrees F. Medium rare is 130-135 degrees F. Medium is 135-140 degrees F. Medium Well is 145-155 degrees F. Well Done is 155 degrees F.
- Rest. Remove from the grill, and place on a cutting board or serving platter. Drizzle the butter mixture over the outside of the beef again, and allow it to rest for 5-10 minutes to allow the juices to reincorporate back into the meat.
- Slice and Serve. Cut the tenderloin into medallions as thick or as thin as you like. Serve with a drizzle of the butter mixture on each slice if desired.
Video
Notes
*The rub makes enough to coat a 5 to 6-pound tenderloin. If you have a larger roast, double the recipe. If you have a smaller roast, cut the ingredients in half.
- Let the roast sit at room temperature while the grill is preheating.
- Only open the lid of your smoker to baste the roast.
- Watch the roast’s temperature to avoid overcooking.
Nutrition
Calories: 546kcal | Carbohydrates: 2g | Protein: 35g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 132mg | Sodium: 675mg | Potassium: 604mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 5mg
