Smoked Beef Tenderloin

Satiate every craving with this incredible smoked tenderloin. Perfect fork-tender beef with a rich medium-rare center and just a hint of heat and smoked flavor.

It’s the veritable way to take filet mignon to a whole new level while feeding a crowd. Want even more flavor, top it with luscious crab imperial for a restaurant level experience at home.


– Beef tenderloin – Olive oil – Tony Chachere’s Bold Blend – Smoked Crab Imperial


Prep your smoker for offset heat, building a fire to one side of the smoker and maintaining a temperature around 250.

Trim your tenderloin as needed and tie it off every 1” to 1 ½” to help the beef maintain its shape while cooking.

Rub with olive oil and then coat the entire tenderloin with an even coating of Tony Chachere’s BOLD blend.

Place the beef on the cooler side of the grill. Smoke the tenderloin in a smoker set to 250 – 300 for 1 hour until temp reads 120 with a digital thermometer.

Sear the beef evenly on all sides by either moving the beef to a preheated grill, or to a large griddle/skillet that has been heated over medium-high heat.

Swipe Up For The Full Recipe!