Beef Tenderloin on the Big Green Egg
Half Beef Tenderloin on large Big Green Egg.
The Easy Way to Smoke Roast a Beef Tenderloin
Feeding large groups in your backyard can be challenging, especially if you want to go beyond burgers and sausage. I’m always looking for easy ways to feed a larger group of guests. Beef tenderloin on the Big Green Egg (or your favorite smoker) is a surefire and simple way to impress your guests and get a good number of portions with relatively little effort.
Here’s my Method for Smoking a Beef Tenderloin
Start with either a full beef tenderloin, or you can cut it in half and it will work just fine. Be sure to trim the silverskin and excess waste (there are lots of videos on how to do this), or have your butcher prepare it for you. Then tie it off as shown in the images so that the tenderloin keeps its shape during the cook.
Heating up the Big Green Egg.
How to Prepare Your Beef Tenderloin for the Grill
To prepare the beef tenderloin, coat it lightly with olive oil and ensure that it’s covered on all sides. Then, liberally add salt (kosher or sea salt) and some fresh cracked pepper on all sides. Finally, coat it thoroughly with your favourite beef rub (optional). Be sure to cover the ends as well (my favorite part). I used Jack Daniel’s Beef Rub in this cook.
After applying your rub, let the beef tenderloin sit uncovered in the fridge for six to eight hours. Remove it from the fridge one hour before cooking so that it comes up to room temperature.
A Note About Searing
I don’t bother searing my beef tenderloins when cooked this way because I find that the method I have outlined here creates a beautiful and tasty crust. But feel free to add the searing step if you so desire. I find that searing will strip off the spice crust, so I choose to avoid it.
You can see in the image below how nice the crust becomes on the beef tenderloin without any sear at all. But again, if you love a good seared crust on your tenderloin, go ahead and do it.
How Many People will a Beef Tenderloin Feed?
How many people a beef tenderloin will feed depends on the thickness of your slices. I like to slice between a quarter-inch and half-inch. Half a beef tenderloin will easily feed a group of eight. For larger groups, I go with a full beef tenderloin (which should get you up to 20 guests, when you also have sides, bread and so on).
Full Beef Tenderloin on a large Big Green Egg.
The Cook and Setting Up Your Smoker
For this cook, I use hardwood lump charcoal and pecan wood chips. This is an indirect cook with the Big Green Egg stable at 375°F. Use a probe placed into the centre/thickest part of the tenderloin to monitor cooking temps.
I aim for a target temperature of 130°F in the thickest part, which will give you a good medium rare in that spot. The ends (thinner sections) will give you a good medium.
It usually takes approximately one hour for the tenderloin to reach 130°F. Remove it from the heat and cover/tent in foil. Let it rest for 15 to 20 minutes before slicing. This is when I usually do a quick grilled chicken dish or veggies.
Sliced beef tenderloin ready to eat.
After the resting period, slice your beef tenderloin to your desired thickness and you’re ready to serve. A little horseradish sauce on the side is a great accompaniment.
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