This delicious smoked tenderloin of beef is one of our favorite things to make in our offset smoker. It's actually really simple to prepare and so impressive to serve!
1.5-2lbbeef tenderloin(700g) If you have a bigger cut of meat, cooking time remains the same just double the coating ingredients
1heaped tbspmustard (dijon, yellow, whole grain all work)
1.5teaspoonsalt
1-1.5teaspoonblack pepper, coarse
1.5teaspoononion powder
1.5teaspoongarlic powder
1.5teaspoonmixed dried herbs like a mixture of oregano, rosemary, thyme, etc.
Instructions
Prep the tenderloin by rubbing all over with the mustard, combining all the spices in a small bowl or in a shaker, then generously sprinkling the spice mix all over, top and bottom, rubbing them in.
Preheat the smoker by placing coal inside the smoker and lighting the coal with lighter fluid and flames. Once the coal has caught fire, after about 10-15 minutes, place a few large chunks of wood on the coals, along with another few pieces of fresh coal.
Wait for the the smoke to change from white smoke, to blue smoke before closing the chimney (If using an offset smoker). Once the temperature reaches 220 F, you can place the meat on the grill inside the smoker over indirect heat, not directly on top of the lit coals.
Smoke anywhere from 1 hour to 3 hours, until internal temperature reaches 135 F for medium rare, 145 for medium, 155 F for medium well, and 165 F for well done. Remove tenderloin from smoker, tent with foil, and allow to rest 10-20 minutes. I cooked my tenderloin to medium, go with your personal preference!
Notes
You can cut the final product into nice, thicker cuts, almost steak sized, or really thin slices almost like roast beef or pastrami. Both are different and both are delicious!