Smoked Beef Tenderloin | How to Smoke a Whole Filet Mignon on a Kamado

#beeftenderloin #smokedbeeftenderloin #smokedfiletmignon
We made this massive beef tenderloin recipe and it was delicious and tender. You can make it on any smoker or pit you have.
Fire up your smoker and get it around 275⁰. We used lump charcoal and a couple chunks of hickory and pecan for smoke flavor.
If you bought a whole beef tenderloin, you'll need to do some trimming. Remove the tail, remove the chain, and then trim or remove the head completely. Finally, make sure there's no silver skin left. Once that's finished, you'll be left with a beautiful beef tenderloin which is made up primarily of a whole filet mignon.
For our seasoning, we used Hi-Mountain Seasonings Garlic Pepper rub, Montreal steak seasoning, and then a dusting of paprika for color.
We have our Akorn Kamado up to 275⁰ and our beef tenderloin has a probe thermometer in the thickest part to give us a temperature read. When it gets to 125⁰ it'll be ready to take off and rest for a few. Now it's time to increase the temperature of your smoker to anywhere from 400-500⁰ for the searing. Once there, put the tenderloin on directly over the heat and rotate every couple of minutes until you have a nice sear all around. The rest period before searing is important. You want the meat to cool down a bit so that it doesn't overcook.
Now you have a beautiful smoked beef tenderloin. Let it rest for 10 minutes or so, and then it's ready to cut and should be medium-rare to medium.
This will be some of the most delicious and tender meat you've ever eaten. Cut them into filet mignon size cuts and you'll skip the steakhouse next time.
Thanks again to Hailey Home and HaileyHome.com for hooking up our custom cutting board. When you support them you support the channel, so please check them out.
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