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Smoked Beef Tenderloin (Reverse Seared)

After trimming it’s time to dry brine the beef roast. This can be done immediately before cooking, or up to 24 hours in advance. The longer it brines, the longer the salt has to work its magic.


Prepare the Smoker

It’s time to get your smoke-on!! 30 minutes before cooking, you want to prep the smoker. Since you’re aiming for low and slow we recommend using about half your normal amount of charcoal (half a chimney full). Once you’re maintaining the temperature, and right before putting the roast on the grill, throw in your chunks of wood.


Smoke the Tenderloin

Once your smoker is pre-heated to 250 degrees F, it’s go time! Transfer the tenderloin to the grill grates and close the lid. We highly recommend monitoring the ambient temperature, as much as possible, to ensure a consistent temp level. You’ll also want to turn the roast about halfway through cooking time (usually around the 30 min. mark).


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