Smoked Beef Loin Recipes

Smoked Beef Tenderloin – Reverse Sear The …

WebJun 12, 2020 · A step-by-step guide to smoked beef tenderloin with a reverse sear that results in melt-in-your-mouth, tender, juicy beef.

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1. The beef tenderloin needs to be trimmed, so if you buy an untrimmed whole beef tenderloin, cut off the excess fat, chain, connective tissue, silver skin, and remove the muscle-on roast.
2. Since the tail of the tenderloin can be somewhat thinner, a good way to ensure even cooking is to fold it under and secure it with butcher’s twine. This will double up the thickness of the tail and allow it to cook more evenly across the tenderloin.
3. Prepare the grill for indirect heat and preheat the grill to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)
4. Remove the tenderloin from the refrigerator and place it on the cool side of the grill grate. Throw a chunk of cherry wood onto the bed of coals and slow smoke the tenderloin over indirect heat, with the lid closed. Smoke the tenderloin until an instant-read thermometer reads approximately 135 degrees F; about 45 minute to 1 hour. Then remove the beef tenderloin from the grill to rest.

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The Ultimate Smoked Beef Tenderloin Girl Carnivore

WebFeb 12, 2021 · This smoked beef tenderloin finished with a reverse sear is the perfect simple recipe that comes out medium-rare and is incredible …

1. Prep your smoker for offset heat, building a fire to one side of the smoker and maintaining a temperature around 250.
2. Rub with olive oil and then coat the entire tenderloin with an even coating of Tony Chachere’s BOLD blend.
3. Sear the beef evenly on all sides by either moving the beef to a preheated grill, or to a large griddle/skillet that has been heated over medium-high heat.
4. Remove from heat and wrap with a double layer of foil and allow the beef to rest 10 minutes before slicing.

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