Using Electric Smoker for Bacon Wrapped Beef Tenderloin Filets

Smoked beef tenderloin wrapped in bacon is the stuff that dreams are made of. Nosotros brand a lot of beef recipes and a lot of grilled and smoked recipes but this one takes the cake, so to speak.

You lot can prep this special treat in simply x or 15 minutes then place it on your grill grate and let it go!

Slow and depression at first with a short run of high estrus at the end, this smoked tenderloin is the best thing I've made yet on my smoker. (According to my nigh honest critics - my teenage boys and spouse.)

Read on and I'll show you exactly how to brand the best-smoked beef tenderloin you lot've ever tasted!

Make this smoked beef tenderloin recipe for a special occasion

Jump to:

• The secret to the best beef tenderloin
• What's in this smoker recipe
• How to brand smoked beefiness tenderloin on a Traeger
• Variations and substitutions
• The cooking process
• Expert tips for smoking beefiness tenderloin
• What to serve with this
• Mutual questions
• More easy smoker recipes
• 📖 Recipe

The underground to the best beef tenderloin

Today I'm showing you lot how to make a whole tenderloin on a pellet smoker. But you tin can make this lean cut of beef on your offset smoker, big green egg, or fifty-fifty past direct grilling over charcoal or with a gas grill.

The best-smoked beef tenderloin can be made in under iii hours. This time includes the prep fourth dimension, melt time, and 15 minutes at the end to allow the meat rest.

In a nutshell, it all comes down to using simple seasoning equally a dry rub and getting the proper internal temperature of the meat. The finish upshot will look like this.

Fresh herbs give a little extra beauty and season to this smoked beef tenderloin.

What'southward in this smoker recipe

The all-time thing about this smoked beefiness tenderloin recipe is how simple information technology is to make. Only a handful of ingredients and you're on your manner to a delicious culinary experience!

Including the beef, you only need 5 ingredients for this smoked beef tenderloin recipe.

Beef Tenderloin - This cylindrical shape beef is where filet mignon steaks come from and thus it is one of the nigh expensive cuts of meat. Therefore, you're going to desire to make sure you lot're getting a practiced one.

If you're wondering how to pick out a beef tenderloin, information technology's pretty simple. keep the following tips in mind.

• Look for one that is deep ruby-red.
• You lot desire one that is "tight." This simply means that the meat is not stringy. A tight cut of beef will prevent you from having to use butcher's twine to concur it together.
• Information technology's not necearry for it to exist marbled. This is a very tender and lean cut of meat. (Which makes it an expensive cut of meat as well!)

The Seasoning - You tin go as simple as kosher salt and basis blackness pepper. Merely nosotros like to boot things upwards a fleck. Some great ideas for seasoning a beefiness tenderloin tin can include:

• Montreal steak seasoning.
• Garlic pulverization and/or garlic common salt.
• Fresh herbs are always a good option.
• Onion pulverisation.
• Paprika.

Salary makes everything better! Nosotros like to make smoked beef tenderloin wrapped in salary. It adds great flavor and keeps the meat from drying out during the smoking process.

Look for thin-cut salary to wrap around this beef tenderloin earlier putting it on the grill. Read on and I'll show yous exactly how to do this.

How to brand smoked beefiness tenderloin on a Traeger

The great thing about this recipe is that you can use this same technique on any smoker using indirect heat. Follow the steps below and the finish result will be a beefiness tenderloin roast with a rich flavor that volition soon be a family favorite!

Before you exercise anything, take the whole tenderloin out of the fridge and let it sit to help get information technology closer to room temperature. Putting a cold piece of meat on a hot smoker is never a good thought. For food safety reasons, don't let it sit out for longer than an hour or so.

Earlier you flavour the meat, you lot're going to want to trim whatsoever silver pare from the meat. Hither's a adept video that shows you how to trim silver skin. You'll want to go out the residue of the meat intact as you'll be smoking the whole tenderloin.

If your tenderloin isn't trimmed, you lot'll want to remove the silver skin.

While your meat is coming to room temperature, you'll desire to practise a few things. Ignite your smoker to an initial temperature of 185 degrees F. Next, you'll desire to season the meat and wrap it in bacon.

1. Sprinkle a generous amount of Montreal steak seasoning on the whole tenderloin.
2. Wrap the salary effectually the meat, slightly overlapping each slice. Tuck the ends of the bacon together to secure them.
3. Sprinkle a adept amount of garlic salt over the bacon.
4. Add some paprika for a little flake of actress heat.

Variations and substitutions

If you want to make your own seasoning, you can use some olive oil and mix it all together in a small bowl.

You can likewise use a elementary dry brine of salt and pepper while you're waiting to put the tenderloin on the smoker.

Instead of bacon, yous can also employ prosciutto which is a thin Italian ham. Nosotros do this when we make pork tenderloin on the smoker.

Of form, you don't have to wrap the meat in anything! It's succulent by itself (and maybe a little flossy horseradish sauce at the cease.)

The cooking procedure

After you're finished prepping the meat and yous have a hot grill, it's fourth dimension to permit your smoker do its magic.

1. Apply i of your sheet pans to transfer the whole beef tenderloin to your smoker.
2. Place the meat on your the smoker grates and insert a temperature probe into the thickest part of the tenderloin.

Allow the internal temperature of the meat get to 100° F. This will take about two hours.

When the internal temp of tenderloin reaches 100° F., remove the meat from the smoker and tent it with foil. At present, increase the temperature of the smoker to 400°F. When it reaches temp, put the meat back in the smoker.

Remove from smoker when the internal temp reaches 125° F.

Now, you're going leave the tenderloin on the smoker until it reaches an internal temperature of 125°. Remove the meat at this fourth dimension. And then place it on a cutting board, tent it loosely with aluminum foil and permit information technology residuum for at to the lowest degree 15 minutes before slicing.

This will requite you a medium-rare tenderloin. If you want it done a bit more, leave it on the smoker until it reaches 128° to 130° F, depending on how well washed you lot like y'all beefiness.

Adept tips for smoking beef tenderloin

• If you're using a Traeger grill, turn on the super-smoke function if available.
• Use a smoke tube as shown.
• Place an aluminum pan under the grate to catch the drippings and grease from the bacon.
• Place the whole tenderloin on a stainless steel cooling wrack and place the wrack on the grates of your smoker. This makes it super easy to remove the meat when it is finished.
• Calibrate your temp probe per manuafacture instructions.
• Use a digital thermomter every bit a back up.

This method will requite your meat a medium-rare finish.

What to serve with this

The great matter about a smoked beef tenderloin is that it pairs with almost anything, depending on the occasion.

If information technology'southward a special occasion, consider choices like twice-baked potatoes, a green salad, and maybe some balsmic roasted Brussels sprouts.

If this is a casual family dinner, you can't go wrong with mashed potatoes or our best macaroni and cheese, and maybe some homemade crusty bread. You tin can serve this with anything that would go well with prime rib.

Salad and green veggies always go well with this meal!

Common questions

What are the best woods to utilize for smoking a beef tenderloin?

This is a affair of personal preference. Many people similar to use cherry wood or apple wood for a smoke flavor. My preference is hickory.

Does this take to be seared?

Y'all tin can reverse sear this if you want but the bacon forms a dainty crispy outer layer that gives the beef a perfect savory flavor.

More easy smoker recipes

• The BEST Traeger Smoked Pork Chops

• How to Smoke Salmon For Beginners

• Easy Smoked Pork Tenderloin for Beginners

• The BEST Smoked Whole Chicken

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📖 Recipe

• ▢ 4 lbs beef tenderloin whole
• ▢ 1 lb. bacon thin sliced
• ▢ Montreal steak seasoning
• ▢ garlic salt
• ▢ paprika

• Take the meat out of the refrigerator and allow information technology to rest at room temperature for about an hour. Meanwhile, preheat your smoker to 185° F.

• Season the beefiness generously with Montreal steak seasoning. Then wrap information technology in bacon. Slightly overlap each piece of bacon and tuck the ends in to secure. Then, apply a generous amount of garlic common salt to the salary. Finally, add a lilliputian paprika.

• Identify the tenderloin on the grill grates and place a temp probe into the thickest part of the meat. Close the smoker cover and monitor the temperature of the meat.

• When the meat reaches an internal temperature of 100° F., remove it from the smoker and tent it with foil. So, increment the temperature of the smoker to 400° F. When the smoker is at temp, place the meat dorsum on the grates and cook to an internal temperature of 125° F.

• Remove the meat from the smoker, place information technology on a cutting board and let it to residual for at least fifteen minutes before slicing. Loosely tent it with aluminum foil while information technology rests.

• Use the super-smoker function on your smoker if you have one.
• For a better fume flavor, use a smoke tube. They work great!
• Remove the meat from the smoker when y'all are increasing the oestrus to 400°. You want to avoid the "white smoke" while the smoker is getting to temp.
• Be sure to allow the meat to rest for at least xv minutes before slicing.

Calories: 904 kcal | Protein: 33 g | Fat: 85 k | Saturated Fat: 34 k | Polyunsaturated Fatty: 7 one thousand | Monounsaturated Fatty: 37 g | Cholesterol: 170 mg | Sodium: 157 mg | Potassium: 552 mg | Calcium: xiii mg | Atomic number 26: 4 mg

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Source: https://www.plattertalk.com/smoked-beef-tenderloin-traeger/

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