Let me tell ya, there ain't much better than a good ol' beef tenderloin, especially when it's smoked to perfection on a Green Mountain Grill. I remember the first time I tried it—my buddy Dave came over with a cooler full of meat and a mischievous grin, like he was about to share the Holy Grail. "You gotta try this," he said. And boy, was he right. The smell of the smoke, the sizzle of the meat—it was a full-on sensory delight. So, I'm here to share the love and guide you through making the best smoked beef tenderloin you've ever had. Get ready for a flavor explosion!
How to Make Smoked Beef Tenderloin On A Green Mountain Grill
First things first, you gotta pick a good cut of meat. Don't skimp on this—you're not cooking for a Tuesday night spaghetti, you're aiming for a full-on culinary masterpiece. Get a nice beef tenderloin, somewhere around 3 to 4 pounds. Trim off any excess fat, but don't go too crazy—fat's flavor, people!
- Prep the Meat: Rub that baby down with a mix of salt, pepper, garlic powder, and a little paprika. If you're feeling fancy, throw in some dried herbs like thyme or rosemary. Let it sit for at least 30 minutes—longer if you can stand it. This is when the magic starts to happen.
- Heat Things Up: Fire up your Green Mountain Grill to about 225°F. Nice and slow, we're not in a hurry here. For the wood pellets, go with something mild like cherry or apple. They give a nice, subtle sweetness that pairs perfectly with the beef. Hickory's a bit too harsh for this delicate cut—save that for your brisket or ribs.
- Smoking Time: Pop that meat on the grill, fat side up, and let the smoke work its magic. Keep an eye on your grill temp—no one likes an overcooked tenderloin. You'll want to smoke it until it hits an internal temp of about 130°F for medium-rare. Use a good meat thermometer, trust me. And remember, it’ll keep cooking a bit after you pull it off, so don’t overdo it.
- Sear for Glory: Once it’s smoked to perfection, crank up the heat on your grill or use a cast-iron skillet for a quick sear. Just a minute or two on each side to get that beautiful crust. That sizzle sound? Music to my ears.
What Type of Wood/Pellets to Use?
Now, I know we touched on this earlier, but it’s worth repeating. Cherry or apple pellets are your best friends here. They’re not too overpowering and add just the right amount of sweetness. If you're feeling experimental, pecan can add a nice nutty flavor, but steer clear of mesquite or hickory for this one—those are like bullies in the playground, they'll just take over.
Additional Tips for Tenderloin Triumph
- Resting Is Key: Let your tenderloin rest for at least 10-15 minutes after you take it off the grill. This lets the juices redistribute, making sure every bite is juicy and flavorful. Resist the urge to cut into it right away—patience, my friends!
- Don’t Skip the Seasoning: A good rub makes all the difference. If you're feeling adventurous, add a bit of coffee grounds to your rub. It sounds weird, but trust me, it adds a subtle depth of flavor that's out of this world.
- Keep it Simple: This cut of meat is already primo, so don't go crazy with sauces or marinades. Let the smoke and meat shine.
What to Serve with Your Smoked Tenderloin
Alright, you've got your masterpiece of a tenderloin, but what to serve with it? I'm a big fan of keeping it classic: a nice garlic mashed potato, maybe some grilled asparagus, and a light salad to balance things out. If you're in the mood for something fancy, try a red wine reduction sauce. Just simmer down some red wine with a bit of beef broth, shallots, and butter—simple yet elegant.
What to Do with Leftovers
If you're lucky enough to have leftovers, don't just reheat and eat. Get creative! Slice it thin for some epic sandwiches, or chop it up and toss it in a salad. My favorite? Make a beef tenderloin hash with some potatoes, onions, and peppers. Fry it up with a couple of eggs on top, and you've got yourself a breakfast fit for a king.
Overall, smoking a beef tenderloin on a Green Mountain Grill is like a mini adventure—a tasty one. It's all about that balance of flavors, the perfect sear, and letting the meat shine. I hope you give it a try and share it with friends and family. There's something special about cooking for others, watching them take that first bite, and knowing you've nailed it.
OTHER RECIPES YOU'LL LOVE
Green Mountain Grill Beef Tenderloin
Ingredients
- Beef Tenderloin 3-4 lbs
Rub:
- 2 tablespoon coarse salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Optional Coffee Rub:
- 1 tablespoon ground coffee
Instructions
Preparation
- Trim any excess fat from the beef tenderloin, leaving a thin layer for flavor.
- In a small bowl, mix together the coarse salt, black pepper, garlic powder, smoked paprika, dried thyme, and dried rosemary. If using, add the ground coffee to the rub.
- Generously rub the mixture all over the beef tenderloin. Let it sit for at least 30 minutes to allow the flavors to penetrate the meat. If you have more time, let it rest in the refrigerator for a few hours or overnight.
Smoking
- Preheat your Green Mountain Grill to 225°F. Load it with cherry or apple wood pellets for a mild, sweet smoke flavor.
- Once the grill reaches the desired temperature, place the seasoned beef tenderloin directly on the grill grates, fat side up.
- Smoke the beef tenderloin at 225°F until it reaches an internal temperature of 130°F for medium-rare. This should take about 2-3 hours, depending on the size of the tenderloin.
- Use a meat thermometer to check the internal temperature periodically.
Searing and Resting
- Once the tenderloin reaches the desired internal temperature, remove it from the grill. If you want a nice crust, heat a cast-iron skillet over high heat.
- Sear the tenderloin in the hot skillet for 1-2 minutes on each side until a crust forms.
- Transfer the seared tenderloin to a cutting board and cover it loosely with aluminum foil. Let it rest for 10-15 minutes. This step is crucial for retaining the juices and ensuring a tender, flavorful meat.
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