How To Smoke Beef Tenderloin In An Electric Smoker

Smoking Beef Tenderloin in an Electric Smoker

Beef tenderloin is a delicious and tender cut of meat that can be elevated to a whole new level when smoked in an electric smoker. The slow smoking process infuses the meat with a rich, smoky flavor and results in a juicy and tender texture that is sure to impress your family and friends. If you’re ready to take your beef tenderloin to the next level, here’s how you can smoke it to perfection in an electric smoker.

Ingredients:

• Beef tenderloin
• Coarse salt
• Ground black pepper
• Garlic powder
• Onion powder
• Wood chips (hickory, mesquite, or applewood)

Instructions:

1. Prepare the Beef Tenderloin: Start by trimming any excess fat from the beef tenderloin. Then, season the meat generously with coarse salt, ground black pepper, garlic powder, and onion powder. Allow the seasoned beef tenderloin to sit at room temperature for about 30 minutes while you prepare the electric smoker.
2. Preheat the Electric Smoker: Fill the wood chip tray of the electric smoker with your choice of wood chips. Preheat the smoker to 225°F (107°C) according to the manufacturer's instructions. The low and slow cooking process is essential for achieving a perfectly smoked beef tenderloin.
3. Smoke the Beef Tenderloin: Once the smoker is preheated, place the seasoned beef tenderloin on the smoker rack. Close the smoker and let the beef tenderloin smoke for approximately 60-90 minutes, or until it reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium, as measured with a meat thermometer.
4. Rest and Serve: Once the beef tenderloin reaches the desired internal temperature, carefully remove it from the electric smoker and transfer it to a cutting board. Tent the smoked beef tenderloin with aluminum foil and let it rest for 10-15 minutes to allow the juices to redistribute. After resting, slice the beef tenderloin into thick, juicy portions and serve immediately.

Tips for Success:

• Choose the Right Wood: The type of wood chips you use will impart different flavors to the beef tenderloin. Hickory wood chips offer a bold, smoky flavor, while mesquite wood chips provide a stronger, more intense smoke flavor. Applewood chips offer a sweeter, more delicate smoke flavor.
• Monitor the Temperature: Use a reliable meat thermometer to monitor the internal temperature of the beef tenderloin throughout the smoking process. This ensures that the meat is cooked to your desired level of doneness.
• Let it Rest: Allowing the smoked beef tenderloin to rest after cooking is crucial for a juicy and flavorful result. This resting period allows the juices to redistribute, ensuring that each slice is moist and delicious.

Smoking beef tenderloin in an electric smoker is a fantastic way to create a show-stopping centerpiece for any special occasion or gathering. The rich, smoky flavor and tender texture will leave your guests impressed and coming back for more. With these simple steps and tips, you can confidently smoke beef tenderloin to perfection in your electric smoker.