🍽️ Recipe of The Week: Smoked Beef Tenderloin
Lean. Buttery. Next-Level Flavor.
If you’re looking to impress at your next cookout or elevate your holiday centerpiece, this smoked beef tenderloin recipe is the one. Naturally tender and mild in flavor, the tenderloin is a perfect canvas for bold rubs and gentle smoke. We’re taking it to the next level with our own Box Yo Mama Rub for the base layer and finishing with Beatdown Throwdown Rub after the smoke—flavor stacked on flavor.
🥩 Ingredients
1 whole beef tenderloin, trimmed (3–4 lbs)
2 tbsp olive oil or Worcestershire (binder)
Box Yo Mama Rub (enough to coat all sides)
Beatdown Throwdown Rub (light layer for finishing)
Butcher’s twine (for uniform shape, optional)
Wood chips or pellets (cherry, oak, or pecan recommended)
🔧 Equipment
Pellet smoker, offset smoker, or charcoal grill with indirect heat
Instant-read thermometer or meat probe
Cast iron skillet or hot grill for searing
🔥 Instructions
1. Trim & Tie (if needed)
Remove silver skin and loose fat from the tenderloin. If uneven, tie with butcher’s twine to form a uniform roast for even cooking.
2. Rub It Up
Apply olive oil or Worcestershire as a binder. Generously season the meat with Box Yo Mama Rub, covering all sides. Let rest at room temp for 30–60 minutes (or refrigerate overnight for more flavor).
3. Preheat Smoker
Set your smoker to 225–250°F. Load up with a mild wood (cherry, oak, pecan). Insert a probe thermometer if available.
4. Smoke Low & Slow
Place the tenderloin on the smoker. Smoke until internal temp reaches 115–120°F—about 1.5 hours, depending on size and temp consistency.
5. Final Seasoning & Sear
Remove the tenderloin from the smoker and lightly pat the surface dry. Dust the exterior with Beatdown Throwdown Rub.
Sear on a hot grill or cast iron pan for 2–3 minutes per side until the internal temperature hits 125–130°F for medium-rare.
6. Rest & Slice
Remove from heat and tent loosely with foil. Let it rest for 10–15 minutes. Slice into thick medallions across the grain.
đź’ˇ Pro Tips
Don’t skip the rest—carryover cooking will take it to the perfect temp without drying it out.
If you’re using thinner ends (tail), fold and tie them to prevent overcooking.
Want extra richness? Wrap the roast in bacon before smoking.
Keep it simple—this cut doesn’t need heavy sauces. Serve with chimichurri, horseradish cream, or compound butter.
đź‘Š Why It Works
Box Yo Mama Rub adds a balanced, savory punch to a lean cut.
Beatdown Throwdown Rub caramelizes beautifully at high heat and finishes with a signature smoky-sweet crust.
The reverse-sear method locks in moisture and gives you that stunning edge-to-edge pink center.
🔥 Serving Ideas
Holiday centerpiece: Plate whole with fresh herbs, garlic bulbs, and roasted veggies.
Slice and serve: Build steak boards with chimichurri, pickled onions, and grilled bread.
Leftovers: Use cold slices for steak sandwiches or reheat gently in a pan for taco night.
🧾 Summary
StepTimeTarget TempSmoke~90 mins115–120°F internalSear~5–6 mins125–130°F finalRest10–15 mins130–135°F (carryover)
