Kamado Joe Beef Tenderloin

It was a Saturday afternoon, the kind where the sun’s just teasing you into firing up the grill. My buddy Dave—you know Dave, always the guy with the beer cooler, no?—was over, and we had this crazy idea. Beef tenderloin on the Kamado Joe. Now, Dave? He’s more of a "hot dogs on the grill" kinda guy, but I had my mind set on something special, something juicy, something... well, smokey. Ever since I got my hands on that Kamado Joe, I’ve been lookin' for any excuse to fire her up. So I thought, why not throw a beef tenderloin on there and see what happens?

How To Make Smoked Beef Tenderloin on Kamado Joe

First things first. If you’re like me—someone who enjoys both their meat and their sanity—you gotta prep. There's nothing worse than staring down a 2-pound hunk of beef, clueless. Here's a quick step-by-step for smoking that delicious tenderloin on the Kamado Joe.

Step 1: Prepping the Tenderloin

So, here's what you do—grab that beautiful beef tenderloin (I usually get mine from the local butcher because, trust me, it’s worth it). Pat it dry like it owes you money, and then season the heck out of it. I'm talkin' salt, pepper, garlic powder, maybe a dash of cayenne if you're feelin' spicy. You could get fancy and throw in some herbs too. Thyme, rosemary, even a little sage. Rub it all in like you mean it.

Step 2: Fire Up That Kamado Joe

This is where the fun starts. You wanna get that Kamado Joe heated up to about 250°F (yeah, you’ll need a thermometer—no winging it here, sorry). I recommend using lump charcoal for a nice, clean burn. None of that briquette stuff, alright? It's like comparing a fine wine to boxed stuff... just don’t. You also wanna set up for indirect heat, ‘cause we’re not charring this beauty—we’re going for that slow, seductive cook.

Step 3: Smoke it Low and Slow

Once your Kamado Joe is at the right temp and you’ve tossed your wood chunks or chips on there, it’s time to lay that seasoned tenderloin down on the grill, away from the direct heat. Pop the lid, grab a cold one (or two), and let it smoke for about 45 minutes to an hour. Keep the heat steady. You don't wanna keep lifting the lid every five minutes either (Dave’s mistake—guy's got the patience of a flea). Let it do its thing. When it hits an internal temperature of 130°F, you’re golden. Literally.

Step 4: Sear It, Baby!

After it’s smoked to that perfect medium-rare (or medium, if that’s more your style), you wanna sear the outside. Crank up the heat in your Kamado Joe to around 500°F. Give it a quick sear—about 1-2 minutes per side. It gives the beef this gorgeous crust that’s got you feelin' like some kinda culinary genius. Trust me, your taste buds will thank you. Dave? Yeah, even he was impressed. Said it was the best beef he ever had, and that’s comin' from a guy who once said ketchup on a steak was “fine dining."

The Wood Makes the Flavor

Now, here’s where things get a little personal—what type of wood you wanna use for the smoke. Me? I’m all about that subtle yet sweet cherry wood. There’s something about the way it wraps around the beef tenderloin and gives it this slightly sweet, smoky flavor that just... man, it makes my mouth water just thinking about it. Some folks go for hickory or mesquite, and hey, no shade if that’s your jam, but cherry wood? It’s like putting on a cozy sweater in fall—it just feels right.

What to Serve: It’s All About Balance

Alright, so you’ve got this smoky, tender, flavorful beef tenderloin. What do you serve it with? My go-to sides are roasted garlic mashed potatoes and maybe some grilled asparagus. Keeps it classy, you know? And if you’re feeling indulgent, a little béarnaise sauce never hurt nobody. Or maybe go southern with mac and cheese—yeah, I said it. There's no judgment here.

And if you wanna keep it simple? A crisp, fresh salad with a zesty vinaigrette cuts through the richness of the meat perfectly. It’s like yin and yang on a plate.

Leftover Love: Don't Waste It!

Now, if you’re lucky enough to have leftovers (which, let’s be real, rarely happens when Dave’s around), you’ve got some serious options. Slice that tenderloin thin and pile it high on a sandwich with some horseradish mayo and arugula. Or dice it up for a steak salad that’ll make your coworkers jealous at lunch. Heck, you could even toss it into a stir-fry for dinner the next day. The possibilities are endless, and they all taste like victory.

Oh, and pro tip: wrap your leftovers tightly in foil or vacuum seal 'em. Keeps the smoky goodness intact for days, though I doubt you’ll need more than 24 hours before you’ve polished it all off.

Extra Tips for That Perfect Smoke

1. Get a Meat Thermometer: I know, I know—it seems like overkill, but trust me, you don’t wanna guess when it comes to smoking meat. Get yourself a good meat thermometer, and you’ll never overcook that tenderloin again. Plus, you look way cooler with gadgets.
2. Rest It: I get it—you’re hungry, it smells amazing, and your dog is giving you those pleading eyes. But resist the urge to slice into it right away. Let your tenderloin rest for at least 10-15 minutes. It helps the juices redistribute, which means every bite is juicy and tender.
3. Don’t Rush the Process: Smoking is all about patience. Sure, it’s a little tough, but hey, anything worth doing right takes time, right? Besides, you can’t rush greatness.

Overall, makin’ smoked beef tenderloin on the Kamado Joe isn’t just a recipe—it’s an experience. There’s something almost spiritual about the process, from firing up the coals to that first juicy, smoky bite. And yeah, it takes time and care, but isn’t that what makes it so special? Plus, once you get a whiff of that cherry wood smoke... you’ll be hooked.

Kamado Joe Beef Tenderloin

Print Recipe

Grill the ultimate beef tenderloin on your Kamado Joe! Get step-by-step tips for a perfectly tender, smoky, and mouthwatering result every time.

Course Main Course

Prep Time 3 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Marinating 2 hours hrs

Servings 6

Ingredients

For the Beef Tenderloin:

• 2-3 lb whole beef tenderloin trimmed
• 2 tablespoon kosher salt
• 1 tablespoon freshly cracked black pepper
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper optional, for a little heat
• 1 tablespoon fresh thyme finely chopped
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon olive oil

For the Cherry Balsamic Glaze:

• 1 cup cherry preserves
• ¼ cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon soy sauce
• Salt and pepper to taste

For the Side Dishes (Optional):

• Roasted garlic mashed potatoes
• Grilled asparagus with lemon zest
• Mixed greens salad with homemade vinaigrette

Instructions

Preparing the Beef Tenderloin

• Use a sharp knife to trim any silver skin or excess fat from the tenderloin. Take your time here to get the beef as lean as possible without losing too much meat.
• Combine the salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, thyme, and rosemary in a small bowl.
• Pat the tenderloin dry with paper towels, then rub the entire surface with olive oil. Generously coat the beef with the seasoning mix, massaging it into the meat.
• If you have time, wrap the tenderloin in plastic wrap and let it marinate in the fridge for 1-2 hours. This will enhance the flavor.

Setting Up the Kamado Joe

• Fill your Kamado Joe with lump charcoal and light it. You want to bring the temperature up to 250°F for indirect smoking.
• Add your cherry wood chunks or chips to the charcoal once the grill has reached temperature. This will give the beef that sweet, smoky flavor.
• Use the heat deflectors or place a drip pan beneath where your tenderloin will be, to catch any drippings and avoid direct flame contact. Indirect heat is crucial for low and slow cooking.

Smoking the Beef Tenderloin

• Once your Kamado Joe is steady at 250°F, place the seasoned beef tenderloin on the grill grate, away from the direct heat. Close the lid.
• Smoke the beef tenderloin for about 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare or 130°F for medium-rare. Monitor the internal temperature using a meat thermometer. Be patient—don't lift the lid too often!

Searing and Glazing the Tenderloin

• While the beef is smoking, combine the cherry preserves, balsamic vinegar, Dijon mustard, honey, and soy sauce in a small saucepan.
• Bring the mixture to a simmer over medium heat, stirring occasionally until it thickens slightly—about 10 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
• Once the tenderloin has reached your desired internal temperature, remove it from the grill and tent it loosely with aluminum foil while you crank the heat up to 500°F on your Kamado Joe.
• After a few minutes, sear the tenderloin on each side for 1-2 minutes, until you have a beautiful, caramelized crust.
• During the last 30 seconds of searing, use a basting brush to coat the tenderloin with your homemade cherry balsamic glaze, letting it caramelize just slightly before removing the beef from the grill.

Resting and Serving the Tenderloin

• Once seared and glazed, remove the tenderloin from the grill and let it rest for 10-15 minutes under loosely tented foil. This allows the juices to redistribute, making every slice tender and juicy.
• Using a sharp knife, slice the tenderloin into medallions. Serve immediately with roasted garlic mashed potatoes, grilled asparagus, and a fresh salad for a complete meal.