Smoking Beef Tenderloin at 225°F: Your Time & Temp Guide

Imagine a perfectly cooked beef tenderloin: tender, juicy, and infused with that incredible smoky flavor. It’s a showstopper for any special occasion or just a fantastic weekend meal. But if you’re new to the world of low-and-slow smoking, you might be wondering, “how long to smoke beef tenderloin at 225°F?”

The truth is, while we can give you some excellent guidelines, the exact time isn’t a strict number on a clock. It’s all about the internal temperature of the meat. Think of your smoker as a gentle, flavor-infusing oven, and your meat thermometer as your most trusted guide. Let’s dive in and master this culinary art!

The Golden Rule: Internal Temperature is King!

When smoking beef tenderloin at 225°F, timing is less about minutes per pound and more about hitting that sweet spot of internal doneness. Various factors can influence cooking time, such as the size and thickness of your tenderloin, its starting temperature, and even your smoker’s consistency. This is why a reliable meat thermometer is your best friend.

Here’s a quick guide to desired internal temperatures (remember to pull the meat 5-10°F *before* your target, as it will continue to cook during resting):

• Rare: 125-130°F (pull at 120-125°F)
• Medium-Rare: 130-135°F (pull at 125-130°F) – *Often recommended for tenderloin*
• Medium: 135-140°F (pull at 130-135°F)
• Medium-Well: 140-145°F (pull at 135-140°F)
• Well-Done: 150°F+ (pull at 145°F+) – *Not recommended for tenderloin, it can become tough*

Keep in mind that the final temperature will rise by a few degrees during the resting phase, so always factor that in!

Getting Your Beef Tenderloin Ready for Its Smoky Spa Day

A little prep goes a long way in ensuring your tenderloin is perfectly juicy and flavorful.

1. Trim It Right

Most beef tenderloins come with a silver skin – a tough, silvery membrane. This won’t render down during cooking, so it’s best to remove it for a more tender bite. A sharp, flexible knife is your best tool here. Also, trim off any excessive fat, leaving a thin layer for moisture and flavor if you like, or none at all if you prefer leaner.

2. Season Like a Pro

A simple yet effective rub is often best to let the beef and smoke shine. A classic mix includes coarse salt, black pepper, garlic powder, and onion powder. For an extra boost of flavor and moisture, consider:

• Dry Brining: Season with salt generously a day or two ahead and let it sit uncovered in the fridge. This helps draw moisture out, then reabsorb it, leading to a juicier, more flavorful roast.
• Injecting: A savory liquid like beef broth or a marinade can add internal moisture and flavor, especially to larger cuts.

3. Tie It Up (Optional, but Recommended)

Beef tenderloin often varies in thickness. Tying it with butcher’s twine every couple of inches helps create a uniform shape, ensuring more even cooking. This prevents thinner ends from overcooking while the thicker middle comes to temperature.

Setting Up Your Smoker for Success

Before the tenderloin even touches the grates, get your smoker dialed in.

1. Preheat to 225°F

Consistency is key. Allow your smoker to come up to a steady 225°F and hold that temperature for at least 15-20 minutes before adding the meat. Use a reliable smoker thermometer.

2. Choose Your Wood

The type of wood you use will greatly influence the final flavor. Here are some popular choices for beef:

• Oak: A classic, medium smoke flavor that pairs beautifully with beef.
• Hickory: Stronger and more distinctive, it gives a traditional BBQ smoke flavor. Use sparingly if you prefer a milder taste.
• Cherry/Apple: Offer a milder, slightly sweet, fruity smoke that can add a lovely color to the meat.
• Pecan: A milder, nutty flavor, similar to hickory but less intense.

Chunks or wood chips (soaked for a bit if using chips) will work well.

3. Essential Gear

Beyond your smoker, you’ll definitely need:

• Probe Meat Thermometer: To monitor the internal temperature without opening the smoker lid frequently.
• Instant-Read Thermometer: For quick, spot-checks of doneness.

The Smoking Journey: Step-by-Step

Now for the main event!

1. Place the Tenderloin

Once your smoker is at a steady 225°F and producing clean, blue smoke, place the prepared tenderloin directly on the grates. Ensure there’s space around it for even smoke circulation.

2. Monitor and Wait

Insert your probe thermometer into the thickest part of the tenderloin, avoiding any bone or excessive fat. Close the lid and let the smoke work its magic. Resist the urge to peek often, as opening the lid lets out heat and smoke, extending cooking time.

So, How Long Does It Really Take at 225°F?

As discussed, it’s about temperature, but here are some general time estimates for how long to smoke beef tenderloin at 225°F:

• For a 2-3 pound beef tenderloin aiming for medium-rare: Expect 1.5 to 2.5 hours.
• For a 3-4 pound beef tenderloin aiming for medium-rare: Anticipate 2 to 3 hours.
• For a larger 4-5 pound tenderloin aiming for medium-rare: It could take anywhere from 2.5 to 4 hours.

Remember, these are just estimates! Always trust your thermometer.

The Perfect Finish: Rest & Sear

You’re almost there! These two final steps are crucial for an exceptional result.

1. The Crucial Rest

Once your tenderloin reaches 5-10°F below your target internal temperature, remove it from the smoker. Transfer it to a cutting board and tent it loosely with foil. Let it rest for at least 10-15 minutes (for smaller cuts) or even 20-30 minutes for larger ones. This allows the juices to redistribute throughout the meat, ensuring every slice is incredibly tender and moist. Skipping this step leads to dry meat and a juicy cutting board!

2. Reverse Sear for a Perfect Crust (Highly Recommended!)

Smoking at low temperatures gives you amazing flavor and tenderness, but it won’t create that beautiful, savory crust. That’s where a reverse sear comes in.

• After resting, quickly sear the tenderloin on all sides in a screaming hot cast iron pan with a little oil (or butter) for 1-2 minutes per side.
• Alternatively, finish it on a hot grill or under the broiler for a few minutes.

This creates a fantastic texture contrast and adds another layer of flavor.

Tips for Smoking a Flawless Tenderloin

• Start Cold: A tenderloin that starts straight from the fridge will have more time in the smoke, absorbing more flavor.
• Don’t Over-Smoke: For tenderloin, a lighter smoke is usually preferred. Don’t use too much wood, especially strong woods like mesquite.
• Monitor Smoker Temp: Keep an eye on your smoker’s temperature throughout the cook. Fluctuations can affect timing and quality.
• Don’t Slice Too Soon: Patience is a virtue. Wait for the full resting period before slicing against the grain.

Troubleshooting Common Challenges

• Uneven Cooking: If your smoker has hot spots, rotate the tenderloin halfway through cooking. Tying helps immensely here.
• Dry Meat: Overcooking is the main culprit! Always use a thermometer and pull early. Dry brining also helps retain moisture.
• Tough Meat: Again, overcooking. Also, ensure you slice against the grain.

Enjoying Your Masterpiece

Once rested and sliced, your smoked beef tenderloin is ready to impress! Serve it with your favorite sides – roasted vegetables, mashed potatoes, or a fresh salad. Leftovers, if there are any, can be stored in an airtight container in the fridge for 3-4 days and are delicious in sandwiches or salads.

Smoking beef tenderloin at 225°F is a rewarding experience that yields incredible results. With patience, a good thermometer, and these tips, you’ll be serving up perfectly tender, smoky beef tenderloin every time. Happy smoking!