Smoked Beef Tenderloin
Photo: Hector Sanchez; Styling: Buffy Hargett
Instead of tenderloin, you can try the other cuts listed at right as easy, budget-friendlier substitutions.
How to Make It
Step 1
Cover tenderloin, and let stand at room temperature 1 hour.
Step 2
Meanwhile, soak wood chips in water 30 minutes. Prepare smoker according to manufacturer's directions, bringing internal temperature to 300°; maintain temperature for 15 to 20 minutes.
Step 3
Pat tenderloin dry; brush with olive oil, and sprinkle with Hill Country Rub.
Step 4
Drain wood chips, and place on coals. Place tenderloin on cooking grate; cover with smoker lid.
Step 5
Smoke tenderloin, maintaining temperature inside smoker at 300°, for 45 minutes or until a meat thermometer inserted in thickest portion registers 130°. Let stand at room temperature 30 minutes; cover and chill 12 to 24 hours.
Step 6
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 400° to 450° (high) heat. Place chilled tenderloin on cooking grate, and grill 2 minutes on each side. Let stand 5 minutes before slicing. Serve with Chimichurri Sauce.
Step 7
Budget-Friendly Steaks Feel free to substitute one of these for the tenderloin. Reduce the rub to 1 1/4 tsp., decrease smoker temp to 250°, and follow smoking times below. Tri-tip steak: 1 1/2 lb. for 20 min. Flank steak: 1 lb. for 15 min.
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