Smoked Beef Tenderloin

Savor the deliciously tender and smoky flavor of a perfectly smoked beef tenderloin. This recipe produces a delicious dish that's ideal for special occasions by combining a flavorful marinade with the slow, low heat of the smoker.

Ingredients:

• 1 whole beef tenderloin about 4-5 lbs
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons coarse salt
• 2 tablespoons black pepper
• 2 tablespoons smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• Wood chips for smoking hickory or mesquite
• Water for soaking wood chips

Instructions:

Trim the beef tenderloin of any extra fat and silver skin

Make a marinade in a bowl by combining olive oil, minced garlic, salt, black pepper, smoked paprika, onion powder, and dried thyme

Cover all sides of the beef tenderloin with an even layer of marinade

For optimal flavor absorption, let it marinate in the fridge for at least two hours or overnight

Set the smoker's temperature to 225F 107C and let the wood chips steep in water for approximately half an hour

A meat thermometer should be inserted into the thickest portion of the marinated beef tenderloin before placing it on the smoker grates

If using a charcoal smoker, add soaked wood chips straight onto the hot coals or into the smoker box

For medium-rare, smoke-grill the beef tenderloin until the internal temperature reaches 135F 57C, or to your preferred doneness

When finished, take it out of the smoker and give it ten to fifteen minutes to rest before slicing

Enjoy the rich, smoky flavor of the smoked beef tenderloin as it is sliced and served