OH… and another thing, don’t bother soaking your wood in water before placing in your smoker. Don’t forget to set out the tenderloin too around the same time to warm it up a bit before getting into the smoker. Great For Friends, Family, Anyone! If the tenderloin isn’t trimmed yet, start doing so while prepping the smoker. Remember not to bunch the foil around the meat or the crust will get soggy. If you want to be a Tailgate Master… you should keep some oak on hand. Oh… and as long as you are here, you might also enjoy the following related topics: Pecan is great with pork and poultry. We like to smoke beef tenderloin to a rare temperature of 120 degrees and no more than medium-rare, which is 130 degrees F. This should take anywhere from 90 minutes to 2 hours, depending on the size of the tenderloin. The cuts would depend on the way you want to eat beef tenderloin. We have included some handy social media buttons to make it easy for you…. Thank you! Before smoking it, inject the meat with Armagnac butter mixture. The strong aroma allows the flavor to infuse with the short cooking time for something like a beef tenderloin which we only smoke … In general, mild woods are good for fish and poultry, medium fruit woods are best for poultry, or pork, and strong woods hold up against dark red meat flavors. Just put that wood from the bag in the smoker and fire it up. Only get rid of the hanging fat and avoid trimming more than what’s needed. I am told that it is a seafood favorite. If you notice that the tail is flopping around in the smoker, remember that part will be cooked first before the centermost part of the tenderloin is done. Apple wood is very mild with a subtle fruity flavor and slightly sweet. If you’re not exactly sure how to do this, let a butcher do it for you. To make sure heat is evenly circulated, your tenderloin must achieve a cylindrical shape. Mix Armagnac, olive oil, honey, mustard, herbs, and garlic in a small bowl. It doesn’t matter. To start, get your sharpest knife and take off any excess skin or fat. A little bit harder to find but it has a great sweet subtle flavor that compliments pork like no other wood does. I love the mild, subtle flavor and often pair it with a citrus wood to enhance a ham or pork ribs…. You could smoke these smaller steaks using the same method described in this article, although it will not take nearly as long for them to finish. The grill grate must be oiled up. I really don’t care. First, lay the tenderloin onto the grates and close the lid. To help regulate the smoker’s heat circulation, turn the meat over about halfway through the smoking process. You will also want to tie the tenderloin. Your goal is to create a uniform thickness along its length. Another pork masterpiece is the Bacon Wrapped Smoked Pork Tenderloin Stuffed … Poultry and pork benefit from it’s mellow and slightly sweet flavor. Be careful not to cut through or remove any of the meat too. If you have a smoker that utilizes pellets, you already know this, so I will concentrate on the other two forms. As a main dish, it’s best served using thick cuts. Make sure your smoker has enough charcoal before lighting it. This is one great wood to use for pork. Chunks: are larger and thicker pieces of wood, Chips: are smaller and thinner pieces of wood. PECAN: OH MY GOODNESS! OH, and if you feel like buying us a beer… well… we would enjoy that too…. Great with pork or as an accent for beef (try adding a little Mesquite wood with it for a nice blend). A few minutes before smoking the meat cut, ensure that the water tank of your smoker has been filled, add the wood, and pour more charcoal in it before putting the grill grate and closing the lid. Let the tenderloin reabsorb its juices. Oak presents a very heavy smoke flavor and is very good with red meat and wild game and is also quite popular with pork and fish. Don’t forget to prepare a good spice rub to go with this premium cut of cow meat. Check the internal temperature of the meat to come up with rare meat, which is at 120 to 125 degrees, or medium-rare, which is at 130 degrees. There you have it. They can contain toxins. Don’t use scrap lumber, treated wood or anything that may have been painted. What is the best wood to use when smoking chicken? It is really a great complement to beef, fish, turkey, chicken, and other most game meats. Don’t forget to set out the tenderloin too around the same time to warm it up a bit before getting into the smoker. During the smoking process, inject Armagnac butter into the meat. ORANGE: I’ve never met a dead pig that didn’t love being paired with orange wood. used as a “smoking” wood … but is very common as a platform when cooking fish. Save this recipe in your Cave Tools BBQ app or download other recipes from the community recipes exchange! I get asked these questions fairly often. Smoking Chicken Thighs – The Secret To Perfect Meal. Here are the easy-to-follow step-by-step of how to smoked beef tenderloin butt to perfection this time and every time: Ingredients. First, lay the tenderloin onto the grates and close the lid. You have all the steps needed to create the perfect smoked whole beef tenderloin. MESQUITE: Very strong and somewhat earthy flavor. In fact, when it gets right down to it, there is really no wrong wood to use, as long as you like the taste … and of course don’t use anything that is potentially dangerous (see below:Woods Not To Use). Good with pork, ham and beef. So… What is the deal? To determine how much tenderloin to purchase, plan on four servings per pound of tenderloin. CHERRY: Now this here is a wood you should always have in your stockpile! It is a favorite among pit-masters when cooking brisket. I’m not sure which is the best way to present this information… wood first, or meat first… so I will list it both ways. Set up your smoker for direct grilling and heat to high after smoking to an internal 110 degrees F temperature. Happy smoking! Filet mignon is a common name for steaks cut from the beef tenderloin. TailgateMaster.com | Fans - Food - FUN! First, lay the tenderloin onto the grates and close the lid. Whatever your choice of cut is, you’re guaranteed of an amazingly smoky and rich flavor. Before smoking it, inject the meat with Armagnac butter mixture. Use the meat thermometer to check the temperature. What makes tenderloin a premium choice for many is the lack of connective tissue, which separates this specific cut from rubs, shoulder cuts, and brisket. Most of the fruity woods are great for pork… and apple is no exception. Now it’s up to you when to cook it. You may serve your perfectly smoked whole beef tenderloin with some relish on the side. This step will also allow the temperature to rise, resulting in a perfect 145-degree smoked beef tenderloin. This resting process will allow the meat to become more tender and flavorful. The filet mignon, on the other hand, is the French name for the steaks cut from the tenderloin. An alternative to flavoring your beef tenderloin is by seasoning ​it will just kosher salt and coarse ground black pepper. It’s located beneath the spine and doesn’t get much exercise, so it lacks connective tissue which makes it exceptionally tender. Fire up your smoker to 225 degrees. This resting process will allow the meat to become more tender and flavorful. You don’t want to waste a few dollars and shave off a part of that meat. Smoked beef butt tenderloin is delicious meat even when using simple ingredients. It is similar to pecan and works well with most types of meats. Make sure that the cooking environment is as consistent as possible, which means you’ll have to check the water levels, wood… If you are smoking for a long time, you probably would not use chips. If you find this recipe awesome, share it with a friend. They do not enhance the flavor and may even make some people sick. Only get rid of the hanging fat and avoid trimming more than what’s needed. I particularly like to use hickory for my beef tenderloins. PEAR: Nice and subtle flavor of smoke very similar to apple. Set aside. With the smoker preheated, you can begin with the smoking process. Maybe it’s barbecue season already, maybe it’s not. It really compliments poultry as well as game birds like duck, grouse or pheasant. Get a small bowl and combine kosher salt and all four types of peppercorns. and don’t even get me started on pork chops. (some people swear it is great for cheese and who am I to argue?). Pork Recipes | Kabobs | Smoker Recipes |  More Tailgating Tips, *PLEASE NOTE: TailgateMaster.com DOES NOT receive any sort of payment-for-clicks for referring you to products that we review. . It only took mine ~50 minutes to reach 135 degrees. What is the best wood for smoking pork? Tying the beef tenderloin creates a more uniforms shape along the length of the meat, allowing the meat to be evenly cooked. If you find that people say that your meal has TOO MUCH smoke flavor, a great trick is to soak your wood. Your taste buds are really the ultimate judge. Once the tenderloin has been rested, it’s ready to be devoured. , share it with the smoking process wood thing cooking ​whole tenderloin is trimmed! Other recipes from the tenderloin onto the grates and close the lid do! 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