Pellet Grill Smoked Beef Tenderloin at Jeannette Southall blog

Pellet Grill Smoked Beef Tenderloin. Once the beef is on, melt the butter on low in a small saucepan with the rosemary floating in the butter. Unwrap the plastic wrap and generously season the tenderloin on all sides with salt and coarsely ground pepper. Tie with string or butcher’s twine every 2 inches to keep the beef from losing its shape while it cooks. Once the temperature of the traeger hits 250°f, place the beef in the cooking chamber with the thickest part facing towards the hotter right side. Turn the pellet grill to high. Grill the smoked beef tenderloin on each side until the internal meat temperature reaches 135 degrees f for medium rare or 145 degrees f for medium doneness. Coat the tenderloin in steak rub and salt and place into the preheated grill. Tuck the tail under the end and tie it tightly. Slather the mixture evenly all over the tenderloin. Preheat your pellet grill to 225 degrees f. Wrap in the plastic and refrigerate for 1 hour. Remove the tenderloin from the fridge and trim off any silver skin and excess fat. Close the lid and cook for 10 minutes. Place a temperature probe into the deepest part of the rib roast. Flip the tenderloin, and close the lid for another 10 minutes.

Wrap in the plastic and refrigerate for 1 hour. Tie with string or butcher’s twine every 2 inches to keep the beef from losing its shape while it cooks. Tuck the tail under the end and tie it tightly. When ready to cook, set the traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. Once the beef is on, melt the butter on low in a small saucepan with the minced garlic. Remove the tenderloin from the fridge and trim off any silver skin and excess fat. Once the temperature of the traeger hits 250°f, place the beef in the cooking chamber with the thickest part facing towards the hotter right side. Coat the tenderloin in steak rub and salt and place into the preheated grill. Grill the smoked beef tenderloin on each side until the internal meat temperature reaches 135 degrees f for medium rare or 145 degrees f for medium doneness. Take the smoked beef tenderloin off the grill and let beef rest for 15 minutes before slicing into thick slices.

Smoking a Beef Tenderloin Grilling 24x7

Pellet Grill Smoked Beef Tenderloin Once the temperature of the traeger hits 250°f, place the beef in the cooking chamber with the thickest part facing towards the hotter right side. Coat the tenderloin in steak rub and salt and place into the preheated grill. Slather the mixture evenly all over the tenderloin. Wrap in the plastic and refrigerate for 1 hour. Place a temperature probe into the deepest part of the rib roast. Once the temperature of the traeger hits 250°f, place the beef in the cooking chamber with the thickest part facing towards the hotter right side. Turn the pellet grill to high. Take the smoked beef tenderloin off the grill and let beef rest for 15 minutes before slicing into thick slices. Keep the heat on low and baste the smoking. Preheat your pellet grill to 225 degrees f. Unwrap the plastic wrap and generously season the tenderloin on all sides with salt and coarsely ground pepper. Tuck the tail under the end and tie it tightly. Tie with string or butcher’s twine every 2 inches to keep the beef from losing its shape while it cooks. When ready to cook, set the traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. Flip the tenderloin, and close the lid for another 10 minutes. Once the beef is on, melt the butter on low in a small saucepan with the minced garlic.