Bacon Wrapped Beef Tenderloin
When it comes to beef, tenderloin is the finest meat you can buy. This muscle gets less work which means that it’s guaranteed to always be tender. The downside is that it cost more than any other primal, but you can save a little money by knowing how to break down/trim the whole tenderloin yourself.
You can find Whole Beef Tenderloin at Sams, Costco, or any butcher shop. It comes in cryovac packaging and is often labeled Whole Beef Tenderloin PSMO (PSMO is short for Peeled Side Muscle ON). I usually see it for around 9.99/lb whole which is much better than the $25/lb price tag butchers want just for trimming it.
The trimming process of a Beef Tenderloin is really easy, just remove it from the cryovac and use your hands to separate the chain meat on the side. Once separated down the side, use a knife and remove the chain. Next cut off the tail end to create an even size roast.
This is known as “Center Cut Beef Tenderloin”. Lastly remove the silver skin and any excess fat by making thin cuts along the length of the tenderloin. Now you have a perfectly trimmed Beef Tenderloin that is incredible cooked on a smoker.
For this recipe you’ll the Beef Tenderloin (weighing about 3-4 lbs), 12oz of thin sliced Bacon, and a few seasonings. I’m using my Killer Hogs The AP Rub, Killer Hogs Steak, and Killer Hogs Hot Rub – but feel free to experiment and use your favorite seasonings.
Fire up your smoker and bring the temp to 275⁰. I’m using a Gateway Drum for this cook, but any grill/smoker set up for indirect cooking will do the job.
To get the tenderloin ready for the smoker; first season the outside with Killer Hogs AP Rub (Salt, Pepper, Garlic mix) and a layer of Killer Hogs Steak Rub. This combo brings a savory element that’s great with beef.
Next wrap the outside with slices of thin cut bacon. Beef Tenderloin has very little fat content, and the bacon fat keeps it juicy (Bacon makes everything Better!). Lastly lightly season the bacon with Killer Hogs Hot Rub for a little extra kick and some great color.
Now we’re ready to cook, add a chunk of GrilleWood.com pecan wood to the hot coals and place the beef tenderloin on the cooking grate.
Anytime you’re cooking an expensive piece of meat, the last thing you want to do is ruin it; so insert a probe thermometer (I suggest checking out the Thermoworks DOT) into the center of the tenderloin and monitor the temperature the entire time it’s on the pit.
Tenderloin is best served rare to medium rare so I set my Themoworks DOT for 125⁰ and as soon as it hits temp… get it off. It’ll take about 1 ½ -2 hours to get there just keep an eye on the thermometer.
Once the alarm goes off, remove the tenderloin from the smoker and rest it for 15 minutes. You can carve it into as thick or thin slices as you like. For me, 1” portions are just right and of course you want to save as much of the jus as possible. It’s great for dipping!
And trust me… You have to try this Bacon Wrapped Beef Tenderloin recipe!
Bacon Wrapped Beef Tenderloin