Weber Beef Tenderloin

I still remember the first time I tried smoking beef tenderloin on my Weber grill. It was one of those crisp autumn evenings—leaves crunching underfoot, the smell of wood smoke in the air, and, of course, a few too many beers with my buddy Dave. We had this crazy idea that we could turn a regular old Saturday night into a gourmet experience. Spoiler alert: it was one of the best (and juiciest) ideas we’ve ever had. That’s how I discovered the magic of smoked beef tenderloin on a Weber grill. If you’ve never tried it, you’re missing out. Trust me.

There’s something about a Weber that just screams quality. Maybe it’s the heavy-duty construction, or maybe it’s the way it can turn a hunk of meat into a mouthwatering masterpiece. Whatever it is, Weber grills and beef tenderloin go together like peanut butter and jelly—only way more satisfying. The secret? Low and slow, baby. You can’t rush perfection, and that’s especially true when you’re smoking meat.

So, you wanna know how to make the perfect smoked beef tenderloin on your Weber? Let’s dive in!

Step-by-Step: Smoked Beef Tenderloin on a Weber

1. Prep Your Tenderloin: Start by trimming any silver skin or excess fat from your tenderloin. You don’t want any tough bits getting in the way of your juicy, melt-in-your-mouth experience. Next, rub the meat with olive oil and your favorite seasoning mix. I’m partial to a good garlic-herb combo, but hey, you do you.
2. Set Up Your Weber for Indirect Heat: This is where the magic happens. You’re gonna want to set your grill up for indirect heat at about 225°F. That means piling your charcoal or turning on only half of your burners if you’ve got a gas grill. You’re creating a mini-smoker here, so make sure you’ve got a drip pan underneath where your tenderloin will sit. Trust me, you don’t wanna skip that step unless you enjoy scrubbing grease off your grill.
3. Choose Your Wood: Ah, the million-dollar question—what wood should you use? For beef tenderloin, I’m all about that oak or hickory life. Both give a rich, smoky flavor without overpowering the natural beefiness of the tenderloin. If you’re feeling adventurous, a touch of cherry wood can add a subtle sweetness that’s just… chef’s kiss.
4. Smoke It Low and Slow: Place your tenderloin on the cooler side of the grill, close the lid, and let the magic happen. You’re aiming for an internal temperature of about 130°F for medium-rare. Depending on the size of your tenderloin, this could take anywhere from 1.5 to 3 hours. Remember, patience is a virtue—especially when it comes to smoked meat.
5. Sear for the Win: Once your tenderloin hits that perfect internal temp, crank up the heat (or move it directly over the coals) and give it a quick sear. We’re talking 2-3 minutes per side, just enough to get that beautiful, caramelized crust.
6. Rest Before You Feast: Don’t dive in just yet! Let your tenderloin rest for at least 10 minutes under some foil. This gives the juices time to redistribute, ensuring every bite is as tender as the last.

What Type of Wood to Use for This Recipe?

Like I mentioned earlier, oak and hickory are my go-tos for beef tenderloin. They’re bold, robust woods that can stand up to the rich flavor of the beef without overshadowing it. Hickory, in particular, adds a nice, bacon-like smokiness—who could say no to that? If you’re looking for something a little different, try mixing in some fruit woods like apple or cherry. They add a hint of sweetness that pairs beautifully with the savory goodness of the beef. But whatever you do, avoid mesquite—it’s too intense for tenderloin and can make it taste bitter.

Additional Tips to Up Your Game

• Marinate for Extra Flavor: If you’ve got the time, marinate your tenderloin overnight. A simple mixture of soy sauce, Worcestershire, garlic, and a splash of bourbon works wonders.
• Use a Meat Thermometer: I can’t stress this enough—get yourself a good meat thermometer. It’s the difference between a perfect medium-rare and a dry, overcooked mess. Trust me, guessing is not the way to go.
• Baste with Butter: During the last 30 minutes of smoking, brush the tenderloin with melted butter infused with garlic and rosemary. It adds a richness that’ll have you licking your fingers.

What to Serve with Smoked Beef Tenderloin

Now, let’s talk sides. You’ve got this beautiful smoked beef tenderloin—what do you serve with it? Honestly, the options are endless, but here are a few of my faves:

• Garlic Mashed Potatoes: Creamy, buttery, and with just the right amount of garlic. It’s the ultimate comfort food, and it soaks up all those delicious beef juices like a champ.
• Grilled Asparagus: Keep it simple with a little olive oil, salt, and pepper. The smoky flavor of the asparagus pairs perfectly with the tenderloin.
• Crispy Brussels Sprouts: Toss them in olive oil and roast them until they’re crispy, but still tender on the inside. A drizzle of balsamic glaze at the end takes them over the top.
• A Big, Bold Red Wine: Okay, not a side, but what’s beef tenderloin without a glass of something delicious to wash it down? Go for a Cabernet Sauvignon or a Malbec—you won’t regret it.

Leftovers: The Gift That Keeps on Giving

Got leftovers? First of all, congrats on your self-control—I usually dive in until there’s nothing left but crumbs. But if you do manage to save some for later, there are plenty of ways to enjoy them:

• Beef Tenderloin Sandwiches: Thinly slice the tenderloin and pile it high on a crusty baguette with horseradish mayo and arugula. It’s simple, but oh-so-satisfying.
• Tenderloin Tacos: Warm up some tortillas, add a few slices of tenderloin, and top with pico de gallo and avocado. It’s a quick and easy dinner that’ll make you forget all about Taco Tuesday.
• Steak and Eggs: Start your day off right by pairing your leftover tenderloin with some scrambled eggs and a side of toast. It’s the breakfast of champions.

If you’ve never smoked a beef tenderloin on your Weber, now’s the time to give it a shot. It’s one of those dishes that’s impressive enough for a special occasion but easy enough to pull off on a lazy weekend. Plus, the leftovers (if you’re lucky enough to have any) are just as delicious as the main event.

Weber Beef Tenderloin

Print Recipe

Discover the ultimate Weber beef tenderloin recipe—tender, juicy, and bursting with flavor. Perfect your grill skills with this must-try dish!

Course Main Course

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Servings 6

Ingredients

For the Beef Tenderloin:

• 1 whole beef tenderloin about 4-5 lbs
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

For the Garlic-Herb Butter Baste:

• ½ cup unsalted butter melted
• 4 cloves garlic minced
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh thyme finely chopped

For the Marinade (Optional, but recommended):

• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• 2 tablespoons bourbon optional
• 4 cloves garlic minced
• 1 tablespoon brown sugar

Instructions

Prep and Marinate the Beef Tenderloin

• Start by placing the beef tenderloin on a cutting board. Using a sharp knife, trim away any silver skin and excess fat. This ensures that your tenderloin cooks evenly and remains tender.
• Marinate (Optional, but recommended): In a small mixing bowl, combine soy sauce, Worcestershire sauce, bourbon (if using), minced garlic, and brown sugar. Place the trimmed tenderloin in a large resealable plastic bag and pour the marinade over it. Seal the bag, ensuring the tenderloin is fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.

Season and Prepare the Grill

• Remove the tenderloin from the marinade and pat it dry with paper towels. Rub the entire surface of the tenderloin with olive oil. In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Generously season the tenderloin on all sides with this mixture.
• For a charcoal grill: Light your charcoal using a chimney starter. Once the coals are ashed over, place them on one side of the grill, leaving the other side empty for indirect cooking. Place a drip pan filled with a bit of water on the empty side to catch drippings and add moisture to the grill.
• For a gas grill: Preheat your grill by turning on only half of the burners to create zones of direct and indirect heat. Place a drip pan underneath the grate on the cooler side of the grill.
• Place a couple of oak or hickory wood chunks directly on the hot coals (for a charcoal grill) or in a smoker box (for a gas grill). If you’re feeling adventurous, add a small chunk of cherry wood for a touch of sweetness.

Smoke the Beef Tenderloin

• Place the seasoned beef tenderloin on the cooler side of the grill, directly over the drip pan. Close the lid and adjust the vents (for charcoal) or temperature (for gas) to maintain a steady 225°F. Let the tenderloin smoke slowly, checking the temperature occasionally.
• While the tenderloin smokes, melt the butter in a small bowl. Stir in minced garlic, chopped rosemary, and thyme. Set aside.
• About 1.5 hours into smoking, start basting the tenderloin with the garlic-herb butter every 30 minutes. This will add a rich, savory flavor and help keep the meat moist.

Sear and Rest

• Once the internal temperature of the tenderloin reaches around 125°F (for medium-rare), move it over to the direct heat side of the grill. Sear each side for 2-3 minutes until a nice crust forms.
• Remove the tenderloin from the grill and loosely tent it with aluminum foil. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.