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Pit Boss Beef Tenderloin

Today we’re diving into the smoky realm of beef tenderloin on a Pit Boss grill! Let me tell you, there’s nothing quite like the satisfaction of mastering the art of grilling up a tender, juicy cut of meat that’ll have your taste buds doing the happy dance. So, grab your apron and let’s fire up that grill!

pit boss beef tenderloin

How to Make Smoked Beef Tenderloin on Pit Boss

So, you wanna impress your guests with a mouthwatering beef tenderloin? Well, you’ve come to the right place! Here’s a quick rundown of how to make magic happen on your Pit Boss:

  1. Prep Your Tenderloin: Start by seasoning your beef tenderloin with a generous amount of salt, pepper, and any other spices you fancy. Let it sit at room temperature for about 30 minutes to soak in all those delicious flavors.
  2. Fire Up the Grill: While your tenderloin is marinating, get your Pit Boss grill fired up to about 225°F. I’m talking low and slow, baby!
  3. Choose Your Wood: Now, here’s where the real flavor magic happens. For beef tenderloin, I recommend using a bold wood like hickory or mesquite to give it that irresistible smoky flavor. Load up those pellets and let ’em work their magic.
  4. Smoke ‘Em If You Got ‘Em: Once your grill is up to temp and the wood is smokin’, it’s time to throw that beautiful beef tenderloin on the grill grates. Close the lid and let it do its thing for about 90 minutes to 2 hours, or until it reaches your desired level of doneness. Don’t forget to flip it halfway through for even cooking!
  5. Rest and Carve: Ah, the waiting game. Once your tenderloin reaches an internal temperature of around 135°F for medium-rare, it’s time to take it off the grill and let it rest for about 10 minutes. This allows all those juices to redistribute for maximum flavor. Then, slice it up, and get ready to feast like royalty!

What type of wood/pellets to use for this recipe?

Now, let’s talk wood, because not all pellets are created equal when it comes to smoking beef tenderloin. Like I mentioned earlier, hickory and mesquite are your go-to woods for beef, thanks to their bold and robust flavors. However, if you’re feeling adventurous, you can always mix it up with a blend of oak and cherry for a slightly sweeter touch. Just remember, the key is to experiment and find what tickles your taste buds!

pit boss beef tenderloin recipe

Additional Tips

  • Trimming: Before seasoning your tenderloin, be sure to trim off any excess fat or silver skin for a more tender and flavorful end result.
  • Temperature Control: Keep a close eye on the temperature of your grill to ensure consistent heat throughout the cooking process. Ain’t nobody got time for hot spots ruining your masterpiece!
  • Resting Time: Patience is key when it comes to resting your beef tenderloin. Trust me, those few extra minutes make all the difference in the world when it comes to juicy perfection.

What to Serve

Now that you’ve conquered the art of smoked beef tenderloin, it’s time to round out your meal with some delicious sides. I’m talking creamy mashed potatoes, roasted veggies, and maybe even a side of homemade gravy for good measure. Oh, and don’t forget the wine! A bold red like Cabernet Sauvignon pairs perfectly with this hearty dish.

beef tenderloin on pit boss

What to Do with Leftovers

Got some leftovers? Lucky you! Beef tenderloin makes for some killer sandwiches the next day. Just pile it high on some crusty bread with a smear of horseradish mayo and you’ve got yourself a gourmet lunch that’ll make your coworkers green with envy.

Overall, making smoked beef tenderloin on your Pit Boss grill is a surefire way to elevate your grilling game to legendary status. So, fire up that grill, get smokin’, and prepare to be crowned the Pit Boss of the neighborhood barbecue scene!

Pit Boss Beef Tenderloin

Savor the flavors of a pit boss beef tenderloin recipe. Elevate your grilling game with this delectable dish that promises to impress your taste buds.

Course Main Course
Prep Time 15 minutes
Cook Time 2 hours
Servings 6

Ingredients

  • 1 whole beef tenderloin about 4-5 pounds
  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Paprika
  • Olive oil
  • Wood pellets hickory or mesquite recommended

Instructions

Preparing the Beef Tenderloin

  1. Begin by trimming any excess fat or silver skin from the beef tenderloin using a sharp knife. This will ensure a more tender end result.
  2. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika to create a dry rub. Rub the entire surface of the beef tenderloin with olive oil, then generously season with the dry rub, making sure to coat all sides evenly.
  3. Allow the seasoned beef tenderloin to marinate at room temperature for about 30 minutes, allowing the flavors to penetrate the meat.

Preparing the Pit Boss Grill

  1. Fire up your Pit Boss grill and set the temperature to 225°F. Add your choice of wood pellets (hickory or mesquite recommended) to the pellet hopper.
  2. Once the grill reaches the desired temperature, clean and oil the grill grates to prevent sticking.

Smoking the Beef Tenderloin

  1. Place the seasoned beef tenderloin directly onto the preheated grill grates, close the lid, and let it smoke for about 90 minutes to 2 hours, or until the internal temperature reaches 135°F for medium-rare, as measured with a meat thermometer.
  2. Throughout the smoking process, monitor the temperature of the grill to maintain a steady heat. Rotate the beef tenderloin halfway through cooking for even doneness.

Resting and Serving

  1. Once the beef tenderloin reaches the desired internal temperature, carefully remove it from the grill and place it on a cutting board. Tent the tenderloin loosely with aluminum foil and let it rest for about 10 minutes to allow the juices to redistribute.
  2. After resting, slice the beef tenderloin against the grain into thick, juicy slices. Arrange the slices on a platter and serve immediately.
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