Smoked Beef Tenderloin

Bacon Wrapped Beef Tenderloin Recipe

Bacon Wrapped Beef Tenderloin Recipe

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. Smoked Beef Tenderloin 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. Smoked Beef Tenderloin 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 pecan wood to the hot coals and place the beef tenderloin on the cooking grate. Smoked Beef Tenderloin 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. Smoked Beef Tenderloin 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. Smoked Beef Tenderloin 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! Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Bacon Wrapped Beef Tenderloin

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8 responses to “Bacon Wrapped Beef Tenderloin Recipe”

  1. Greg Matushenko says:

    Hey Malcolm my name is Greg I’ve ordered rubs and been with you for a long time now actually talked to on the phone few years ago but I don’t get your videos no more I have to find them

  2. Melissa says:

    Hi Malcom,

    Just found your site – it’s GREAT!!! Thank you for sharing!! Was curious about the bacon wrapped tenderloin (and I agree bacon makes everything better!) If I am smoking it a day ahead to take to a party – how well does it reheat and how would one do this? Maybe only half smoke (to 100 or maybe even 75) and toss in the oven to finish cooking/reheat?

    Tell me about your bacon – I make a famous bacon wrapped smoked turkey for Thanksgiving every year, however the bacon doesn’t get crunchy – your photo makes the bacon look crunchy! I mean, don’t get me wrong it is still good and I save it; freeze it for beans and shit throughout the winter when I’m too lazy to smoke –

    • Malcom Reed says:

      Never tried to reheat it for serving. I would be worried about over cooking it. The bacon doesn’t get crispy like it would cooked at higher temps but it’s still really good.

  3. William P Pickard says:

    Malcolm, Love you recipes and this website. I am going to cook the bacon wrapped beef tenderloin on Christmas Day morning and then travel by car to my relatives which is about 5 hours away. Can I wrap the tenderloin in foil and place in an insulated cooler for transport without overcooking it? Plan to cook it just like you did by shooting for internal temp of 125F. But was thinking since it might cook a little more once wrapped and in cooler maybe I should shoot for 120F or lower? Appreciate any feedback!

    • Malcom Reed says:

      I think beef tenderloin gets even better with a rest. I would cook to 120-125 internal then place it in the cooler and go! It will be amazing when you pull it out and slice it

  4. Dave Hughes says:

    Thank you for sharing this. Can’t wait to try this tomorrow. The butcher at Costco said to leave most of the fat on for flavor. Your thoughts?

  5. Mark Montini says:

    Just made this for Christmas dinner. Used Dizzy Pig Cow Lick rub. Amazing! My favorite BGE beef cook ever. Thanks for the recipe.

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