Smoke a Beef Tenderloin on a Pellet Grill - and NAIL the Perfect Doneness!

By HowToBBQRight · 150 min

Ingredients

Instructions

1. Trim the tenderloin into a center-cut portion, removing any sinew and silver skin.
2. Set up the pellet grill (or other smoker) for indirect smoking at 250°F.
3. Brush the outside of the tenderloin with Worcestershire sauce as a binder, then season with a layer of Killer Hogs AP seasoning followed by the Saskatchewan seasoning.
4. Place the tenderloin on the smoker with a probe thermometer in the center and smoke until the internal temperature reaches 120°F.
5. Take the tenderloin off the smoker, cover loosely with foil and rest for 20 to 30 minutes.
6. Slice to the thickness you like and serve.
7. Put all the mushroom ingredients (3 pints sliced mushrooms, 1 finely chopped shallot, 5-6 minced garlic cloves, 1 cup red wine, 1 cup beef broth, 1 tablespoon Kitchen Accomplice beef broth concentrate, 1/2 stick butter, 2 teaspoons Killer Hogs AP seasoning) into a smoker-safe dish or half-size aluminum pan.
8. Smoke the mushrooms for 1.5 to 2 hours, until the mushrooms and garlic are tender.
9. Serve the mushrooms alongside the beef.

Summarized from HowToBBQRight's video. Watch it for the details.

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