Smoked Beef Tenderloin Recipe (Pellet Grill Method)
Learn how to make the ultimate Smoked Beef Tenderloin on your pellet grill. This easy recipe uses a reverse sear for unbelievable tenderness and a perfect peppercorn crust.
Prep Time:
20 Minutes
plus optional dry brine time
Cook Time:
1:30 to 2 hours
Serves:
6-8
Essential Tools & Ingredients (Amazon Links):
- Wireless Probe Smart Thermometer: Absolutely crucial for the low-and-slow phase to monitor internal temps from a distance. [Shop on Amazon]
- Heavy-Duty Cast Iron Skillet (12-Inch): Perfect for the searing phase on a side burner or high-heat grill. [Shop on Amazon]
- Butcher Twine: Essential for tying the roast to ensure even cooking of the tapered tail. [Shop on Amazon]
- Heat-Resistant Pitmaster BBQ Gloves: To safely handle the hot roast and cast iron. [Shop on Amazon]
- Premium Fruitwood/Oak Pellet Blend: Cherry and Oak are perfect for beef tenderloin. [Shop on Amazon]
- 1 - 2-3 lb whole center-cut beef tenderloin (Chateaubriand cut), trimmed of silver skin and excess fat.
- 1/4 cup - You Favorite Beef Rub
- 1 tbsp - Avocado Oil or other high-heat cooking oil (as a binder).
- 1/2 cup - softened unsalted butter, mixed with minced garlic and chives.
The Dry Brine & Tie (Optional but Highly Recommended for Maximum Bark):
Step 1
Pat the trimmed roast completely dry. Remove any silverskin that might remain. Pitmaster Tip: To ensure the entire roast cooks evenly, you must tie it. The tenderloin is naturally tapered, so tie the tail back under itself using the butcher twine, securing the entire roast every 1-2 inches. This builds structural integrity. Apply the avocado oil as a binder, then generously coat the entire tied roast in your favorite beef rub
For Maximum Bark Development: Place the seasoned roast uncovered on a wire rack over a baking sheet and allow it to dry brine in the refrigerator for 12 to 24 hours. This draws out moisture and concentrates flavor, setting the stage for perfect bark development.
Fire Up the Smoker:
Step 2
Preheat your pellet grill to 225°F. (We recommend an oak or cherry pellet blend to complement the beef without overpowering the rub).
The Slow Cook & The First Rest:
Step 3
Insert the wireless multi-probe thermometer into the absolute thickest part of the tied roast. Place the roast directly on the grill grates.
Cook until the internal temperature reaches your target initial temperature (about 10 degrees below your final serving target):- 115°F – 120°F for rare
- 125°F – 130°F for medium-rare
The Rest & The Sear Setup (The Critical Intermission):
Step 4
Once the roast hits its target initial temperature, remove it immediately from the grill. Let it rest for 15-20 minutes. (This rest prevents the upcoming sear from pushing the interior over temperature, evens out the internal temperatures, and ensures better juice retention).
While the roast rests, prepare your high-heat searing station. Either increase your pellet grill to its highest setting (400°F+) or, even better, place a heavy-duty cast iron skillet on a roaring hot side burner or induction plate. Get it screaming hot. Add a tiny splash of high-heat oil.
The Hot Sear (Building the Bark):
Step 5
Place the rested roast onto the screaming hot cast iron or high-heat grill. Rotate it quickly, searing for only 1-2 minutes per side. The goal is to develop the final dark mahogany bark and Maillard reaction without overcooking the inside.
Optional Basting: During the last 60 seconds of the sear, add the compound garlic-chive butter to the pan and use a large spoon to baste the melted butter over the roast.
The Final Rest & Serve:
Step 6
Allow the seared tenderloin to rest one final time for about 10 minutes before removing the twine. (This allows the final temperature to stabilize; the sear and carryover cooking will typically add another 5-7 degrees to the final temperature).
