How to Smoke a Beef Tenderloin

  • Beef tenderloin
  • Three Little Pigs Memphis style rub
  • Olive oil or grape seed oil
  • Chili infused olive oil
  • 2 garlic cloves
  • Asparagus
  • Butter
  • Garlic salt
  • Loaf of Rosemary bread

The beef tenderloin I selected was a little over 9 lbs.

I decided to use Three Little Pigs Memphis Style rub. I normally use Fast Eddies Steak Seasoning however a couple of weeks ago I brought a tenderloin to an event for our team snack on. I only had the Memphis rub with me as I was using it on the pork butts we were selling at the event. I was surprised at how well it turned out. Everyone really enjoyed and the compliments were numerous.

I had loaded the smoker with Ozark Oak hardwood charcoal and lit it. I went and prepared the tenderloin and then placed 4 chunks of Cherry wood on the hot coals. I set the smoker at 225 degrees.

I then placed the liberally coated tenderloin on the smoker. I was a bit disappointed in the cut of meat, it had a fairly large split that I did not notice when it was in the package.

In this close-up shot you can see that I went pretty heavy with the rub.

After about 2 hours the tenderloin was at 135 degrees in the thickest part of it. I removed it from the smoker, tented it with tin foil and placed it in a cold oven to rest.

While it was resting, I seasoned the Asparagus with black pepper, butter and garlic salt. After adding a few tablespoons of water in the dish, I covered it and steamed it in the microwave.

I set the second oven to broil and prepared the bread. I got out the trusty Misto and added about 1/4 cup of Chili Olive Oil to the olive oil that was already in the Misto.

This is the type of chili oil I used. It is pretty spicy, so a little goes a long way.

I sprayed the oil mixture on to the sliced Rosemary bread.

I crushed a couple of garlic cloves with side of knife to open them up.

Rub the oiled bread with the garlic cloves and place the bread in the preheated oven.

After about 5 minutes they were perfectly toasted.

The Asparagus turned out really well also.

Wow! Look at that. I could have cut it with two forks instead of a fork and knife. It turned out perfect.

You're getting hungry, right?

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