To BBQ a beef tenderloin, you’ll need to cook it low and slow over indirect heat until it reaches your preferred doneness. For a perfectly juicy, medium-rare tenderloin, aim for a smoker temperature of 225-250°F and pull the meat when it reaches an internal temperature of 125-130°F. This premium cut deserves special attention, but with the right tools and techniques, even beginners can achieve steakhouse-quality results at home.
Having the right equipment makes all the difference when BBQing an expensive cut like beef tenderloin. I learned this the hard way when I ruined my first tenderloin by guessing at temperatures. Here’s what you’ll need for success:
A reliable thermometer is non-negotiable for perfect beef tenderloin. The ThermoPro TP20 gives you precise readings without opening your grill, preventing temperature fluctuations and ensuring perfect doneness every time.
Check Price on Amazon
The quality of your meat significantly impacts your results. When shopping for beef tenderloin:
If budget allows, ask your butcher for a center-cut tenderloin with the silver skin removed to save prep time. I’ve found Costco and Sam’s Club offer good quality at reasonable prices compared to specialty butchers.
Proper preparation is crucial for even cooking and maximum flavor. Follow these steps:
Keep seasonings simple to let the natural beef flavor shine. My go-to rub includes:
| Ingredient | Amount | Purpose |
| Kosher salt | 1 tablespoon | Enhances flavor and helps form crust |
| Coarse black pepper | 2 teaspoons | Adds mild heat and texture |
| Garlic powder | 1 teaspoon | Provides savory depth |
| Dried thyme | 1 teaspoon | Adds herbal notes |
| Olive oil | 2 tablespoons | Helps seasonings adhere and promotes browning |
Apply olive oil to the entire surface of the tenderloin, then evenly coat with the seasoning mixture. Let it rest with the seasoning for at least 30 minutes before cooking.
Food-grade cotton twine ensures your tenderloin maintains its shape during cooking for even results. This 200-foot roll will last through countless BBQs and roasts.
Check Price on Amazon
The key to perfectly BBQed beef tenderloin is indirect heat cooking. Here’s how to set up different types of grills:
Wood smoke adds subtle flavor to your tenderloin. Here are my recommended options:
| Wood Type | Flavor Profile | Intensity | Best For |
| Oak | Medium, traditional | Medium | All-purpose, balanced flavor |
| Hickory | Bacon-like, smoky | Strong | Bold, traditional BBQ flavor |
| Cherry | Mild, slightly sweet | Mild | Subtle flavor, nice color |
| Apple | Sweet, fruity | Mild | Delicate flavor that won’t overpower |
Now that everything is prepared, let’s get cooking! Follow these steps for perfect results:
| Doneness | Pull Temperature | Final Temperature (after rest) | Appearance |
| Rare | 115-120°F | 120-125°F | Cool red center |
| Medium-Rare | 125-130°F | 130-135°F | Warm red center |
| Medium | 135-140°F | 140-145°F | Warm pink center |
| Medium-Well | 145-150°F | 150-155°F | Slightly pink center |
Pro Tip: For the juiciest results, I recommend cooking beef tenderloin to medium-rare. Because it’s such a lean cut, cooking beyond medium can result in dry meat. Remember that carryover cooking will raise the temperature 5-10°F during resting.
This versatile smoker is perfect for BBQing beef tenderloin with precise temperature control. Its two-level design allows for perfect indirect cooking and adding wood chips for that authentic smoky flavor.
Check Price on Amazon
After all your hard work, it’s time to enjoy the results! Here are some serving suggestions:
While a perfectly cooked tenderloin needs no sauce, these options can complement its flavor:
Complete your meal with these complementary sides:
Even with careful preparation, things can go wrong. Here’s how to handle common issues:
| Problem | Possible Cause | Solution |
| Tough, chewy meat | Overcooked beyond medium | Use a reliable thermometer and pull at 125-130°F for medium-rare |
| Uneven cooking (some parts overdone) | Uneven thickness, not properly tied | Tie tenderloin at 1-inch intervals to create uniform thickness |
| Lack of flavor | Insufficient seasoning or not enough rest time | Season generously and allow meat to rest with seasonings before cooking |
| Too much smoke flavor | Too much wood or strong wood variety | Use milder woods like apple or cherry and fewer chunks |
| Dry interior | Overcooked or not rested properly | Cook to proper temperature and rest 15-20 minutes before slicing |
Common Mistake: The biggest error I see beginners make is not using a meat thermometer and relying on time alone. Beef tenderloin is too expensive to guess! Invest in a good thermometer and use it every time.
For a 4-5 pound beef tenderloin, plan on 60-90 minutes of cooking time at 225-250°F, plus 15-20 minutes of resting time. However, always cook to temperature, not time. The exact duration depends on your grill temperature, the size and starting temperature of your meat, and your desired doneness level.
Marinating isn’t necessary for beef tenderloin as it’s already naturally tender. A simple rub of salt, pepper, and herbs is sufficient. If you do marinate, limit it to 4 hours maximum to avoid breaking down the meat too much and potentially making it mushy.
It’s not recommended to BBQ a frozen beef tenderloin. Always thaw completely in the refrigerator (about 24 hours) before cooking. This ensures even cooking and better flavor absorption from seasonings.
Grilling typically refers to cooking over direct high heat for a short time, while BBQing involves cooking with indirect heat at lower temperatures for longer periods, often with smoke. For beef tenderloin, I recommend a combination: slow BBQ with indirect heat until nearly done, followed by a quick sear over direct heat for a flavorful crust.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently to avoid overcooking. Wrap slices in foil and heat in a 250°F oven until just warmed through (about 10-15 minutes). Alternatively, enjoy leftover tenderloin cold in sandwiches or salads.
Add authentic smoky flavor to your beef tenderloin with these premium hickory wood chunks. They burn slowly and consistently for perfect smoke throughout the cooking process.
Check Price on Amazon
BBQing a beef tenderloin might seem intimidating at first, but with the right tools, proper preparation, and careful temperature monitoring, you can achieve restaurant-quality results at home. Remember that this premium cut shines with simple seasonings and proper cooking technique.
The key takeaways for perfect BBQ beef tenderloin are:
With practice, you’ll develop confidence in handling this special cut of meat. Your BBQ beef tenderloin will become a signature dish that friends and family request for special occasions. Happy BBQing!
Learning how to BBQ a filet mignon is simpler than you think. You'll need a…
For perfect steak, your grill should be between 450°F and 500°F for most cuts. This…
Grilling a tri tip is simple: season the meat, sear it over direct heat for…
Grilling a perfect ribeye steak is simpler than you might think. You'll need high heat…
You grill a London broil by searing it over direct heat (450-500°F) for 4-6 minutes…
Grilling a perfect filet mignon means searing it over high heat to create a flavorful…