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Smoked Beef Tenderloin
Rated 5.0 stars by 1 users
Category
Main Entree
Cuisine
American
Servings
15+
Prep Time
30 minutes
Cook Time
1 hour 5 minutes
Steakhouse quality, but made right at home.
Smoked low and slow, then seared for a savory crust—this beef tenderloin is a tender, flavor-packed centerpiece worthy of any celebration. Seasoned with Platoon Sergeant SPGand finished with a bold crust of Ma Deuce Steak Seasoning, it delivers rich flavor with backyard soul. Whether you're hosting a holiday dinner or showing off at your next cookout, this one’s guaranteed to impress.
Ingredients
- 1 whole USDA Choice Beef Tenderloin
- Worcestershire Sauce
-
Platoon Sergeant Seasoning (Salt Pepper Garlic)
-
Ma Deuce Steak Seasoning
- Butcher’s twine
Directions
Prep the Meat - Remove the tenderloin from packaging and pat dry. Trim excess fat and silver skin (save the fat for beef tallow!). Square off the ends of the tenderloin for even cooking.
Season & Truss - Coat the meat with Worcestershire sauce. Lightly dust with Platoon Sergeant SPG, then generously season Ma Deuce Steak Seasoning on all sides. Truss the tenderloin using butcher's twine spaced about 1 inch apart.
Marinate Overnight - Vacuum seal or wrap tightly, then refrigerate overnight to let that flavor soak in.
Fire Up the Smoker - Preheat your smoker to 250°F–300°F. Add your preferred wood (oak, cherry, or hickory recommended).
Smoke to Perfection - Smoke until internal temp reaches 122°F–127°F. Check the temperature every 10–20 minutes. Begin prepping a cast iron skillet or hot grill for searing once temps hit around 90°F–100°F.
Sear and Rest - Remove tenderloin and sear over direct heat or in a buttered skillet. Wrap in foil and rest on indirect heat. The internal temp should rise to a perfect 130°F–135°F.
Slice & Serve - Rest for 15–20 minutes, cut away the twine, slice it up, and enjoy melt-in-your-mouth perfection.
Recipe Video
Recipe Note
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