Smoked Beef Tenderloin
For a special-occasion meal, you can’t go wrong with a smoked beef tenderloin. This simple, largely hands-off cooking method allows the tenderloin’s inherently rich and savory flavor to be enhanced with a gentle smokiness; plus, the low and slow heat of the smoker guarantees exceptionally succulent beef. Presented with a vibrant chimichurri sauce, this smoked beef tenderloin is absolutely dressed to impress. And it makes the perfect holiday main course given that it pairs beautifully with everything from classic, buttery mashed potatoes to green bean casserole. Note: This method also works well with other cuts of beef. For easy, budget friendly substitutions for tenderloin, try one of the other cuts listed at the bottom of the recipe.
Budget-Friendly Beef Alternatives: Feel free to substitute one of these steaks for the tenderloin. You'll simply need to reduce the rub to 1 1/4 teaspoons, decrease the smoker temperature to 250°, and follow the smoking times below.
Tri-Tip Steak: 20 minutes for 1 1/2 lb.
Flank Steak: 15 minutes for 1 lb.