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Smoked Beef Tenderloin

Photo: Jennifer Causey
Active time 25 mins
Total time 10 hrs

Serves 16 (serving size: 3 1/2 oz.)

Salting a glorious roast like tenderloin the day ahead then smoking it gives it an unrivaled one-two punch of extra-bold smoky and beefy flavor.


  • 1 (4-lb.) trimmed beef tenderloin, tied with kitchen twine
  • 4 teaspoons kosher salt
  • 3 teaspoons coarsely ground black pepper
  • 4 cups oak, hickory, or mesquite wood chips

Nutrition Information

  • calories 226
  • fat 9.5 g
  • satfat 3.7 g
  • monofat 4.2 g
  • polyfat 0.7 g
  • protein 35 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 106 mg
  • iron 4 mg
  • sodium 547 mg
  • calcium 19 mg
  • sugars 0 g

How to Make It

  1. Place beef on a rack set in a foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.

  2. Remove beef from refrigerator. Soak wood chips in water for 1 hour. Prepare smoker according to manufacturer's directions, placing wood chips on coals and bringing internal temperature to 325°F. Maintain temperature for 15 to 20 minutes. Remove beef from pan, and place in smoker. Smoke beef, maintaining smoker at 325°F, until a thermometer inserted in thickest portion registers 125°F (for rare), about 50 minutes, turning beef once. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.