Smoking beef tenderloin is a culinary art that brings out the exquisite flavors and tender texture of this premium cut. Fatty Butts BBQ offers the perfect approach to achieve a smoked beef tenderloin that is both succulent and flavorful. In this blog, we’ll explore the step-by-step process of smoking beef tenderloin, ensuring you get the most out of this luxurious meat.
Why Smoke Beef Tenderloin?
Beef tenderloin is known for its tender texture and mild flavor. Smoking it infuses a rich, smoky taste, enhancing the natural flavors while maintaining its juiciness. The process of smoking not only cooks the meat gently but also allows it to absorb the aromatic flavors of the wood, resulting in a mouthwatering experience.
Choosing Your Beef Tenderloin
When selecting your beef tenderloin, quality is key. Look for a cut that is well-marbled, as the fat will render during smoking, keeping the meat moist and adding flavor. Fatty Butts BBQ recommends choosing a whole tenderloin for the best results. This cut can be trimmed and tied to ensure even cooking.
Preparing the Beef Tenderloin
- Trimming and Tying:
- Start by trimming any excess fat and silver skin from the tenderloin. Silver skin is a tough membrane that won’t break down during cooking, so removing it is essential.
- If your tenderloin tapers at one end, tuck the narrow end underneath and tie the tenderloin with kitchen twine at 1-2 inch intervals. This helps maintain a uniform shape, ensuring even cooking.
- Seasoning:
- Generously coat the tenderloin with olive oil. This helps the seasoning adhere and also promotes a beautiful crust.
- Season with a mix of salt, freshly ground black pepper, garlic powder, and your favorite Fatty Butts BBQ rub. For added depth, you can also use fresh herbs like rosemary and thyme.
Setting Up Your Smoker
- Choosing the Wood:
- The choice of wood significantly impacts the flavor of your smoked beef tenderloin. Fatty Butts BBQ recommends using hardwoods like oak, hickory, or mesquite for a robust smoky flavor. For a milder smoke, fruitwoods like apple or cherry work well.
- Temperature Control:
- Preheat your smoker to a steady temperature of 225°F (107°C). Maintaining a consistent temperature is crucial for even cooking and optimal smoke absorption.
- Water Pan:
- Place a water pan in your smoker to add moisture and help stabilize the temperature. This ensures that your beef tenderloin remains juicy throughout the smoking process.
Smoking the Beef Tenderloin
- Initial Smoking:
- Place the seasoned beef tenderloin directly on the smoker grate. Insert a meat thermometer into the thickest part of the tenderloin to monitor internal temperature.
- Smoke the tenderloin at 225°F until it reaches an internal temperature of 125°F for medium-rare. This typically takes about 2-3 hours, depending on the size of your tenderloin.
- Searing (Optional):
- For a beautifully seared crust, you can finish the tenderloin on a hot grill or in a preheated cast-iron skillet. Sear each side for about 2-3 minutes until a nice crust forms. This step is optional but adds an extra layer of flavor and texture.
Resting and Slicing
- Resting:
- Once the tenderloin reaches your desired internal temperature, remove it from the smoker and let it rest for at least 15-20 minutes. Resting allows the juices to redistribute, ensuring a moist and tender result.
- Slicing:
- Use a sharp knife to slice the tenderloin into 1/2-inch thick medallions. Serve immediately for the best flavor and texture.
Pairing and Serving Suggestions
Smoked beef tenderloin is a versatile dish that pairs well with a variety of sides and sauces. Here are some serving suggestions to complement your Fatty Butts BBQ smoked beef tenderloin:
- Sides:
- Grilled Vegetables: The smoky flavor of grilled asparagus, bell peppers, and zucchini pairs perfectly with the tenderloin.
- Roasted Potatoes: Crispy, seasoned roasted potatoes are a classic accompaniment.
- Fresh Salad: A light, refreshing salad with a tangy vinaigrette balances the rich flavors of the smoked meat.
- Sauces:
- Chimichurri: This vibrant, herbaceous sauce adds a fresh contrast to the smoky meat.
- Horseradish Cream: The sharpness of horseradish complements the beef’s richness.
- BBQ Sauce: A tangy, slightly sweet BBQ sauce from Fatty Butts BBQ enhances the smoky flavor of the tenderloin.
Tips for Success
- Consistent Temperature:
- Keeping a steady temperature in your smoker is essential. Avoid opening the smoker frequently, as this causes temperature fluctuations.
- Quality Ingredients:
- Using high-quality beef and fresh seasonings makes a significant difference in the final result. Trust Fatty Butts BBQ for the best rubs and sauces to elevate your dish.
- Patience:
- Smoking is a slow cooking process that requires patience. Rushing can lead to uneven cooking and less flavorful meat. Allow the tenderloin to smoke slowly to absorb maximum flavor.
Conclusion
Smoking a beef tenderloin with Fatty Butts BBQ is an experience that elevates this premium cut to new heights. The slow-smoking process infuses the meat with rich, smoky flavors while maintaining its tender, juicy texture. By following these steps and tips, you can master the art of smoking beef tenderloin, impressing your family and friends with a dish that showcases your culinary skills.
Embrace the journey of smoking with Fatty Butts BBQ, and enjoy the delicious rewards of a perfectly smoked beef tenderloin. Whether it’s a special occasion or a weekend barbecue, this dish is sure to be a standout, leaving everyone craving more.
