Smoked Beef Tenderloin Time and Temp at a Glance
- Smoker temperature: 225-275°F
- Total time: 1-2 hours, depending on the size of the roast (typically 4-5 lbs)
- Pull temperature: 5°F below your final target (about 125-130°F internal for medium-rare)
- Wood: Mild wood — oak, apple, cherry, or pecan
Beef tenderloin is lean and expensive, and it overcooks quickly — this is one cut where a thermometer isn’t optional.
What You Need
- Whole beef tenderloin, trimmed of excess silver skin, 4-5 lbs
- Kosher salt and black pepper, or a light herb rub
- Instant-read thermometer
- Mild wood (oak, apple, cherry, or pecan)
How to Smoke a Beef Tenderloin
Trim and Season
Trim off any remaining silver skin (it won’t render and can make slices chewy), then tuck the thin tail end under and tie it so the roast cooks evenly. Season simply — kosher salt and black pepper are enough; this cut doesn’t need a heavy rub.
Smoke at 225-275°F
Set your smoker to 225°F for a slower, more even cook, or up to 275°F if you want to shave some time off. Use mild wood — oak, apple, cherry, or pecan — so the smoke complements rather than overpowers the tenderloin’s delicate flavor. Heavier woods like mesquite or hickory can overwhelm this cut.
Sear to Finish (optional)
For extra color and crust, sear the tenderloin hard on all sides over high heat after smoking, once it’s about 10°F below your target.
Rest Before Slicing
Rest for 10-15 minutes before slicing into medallions.
Smoking Time by Weight
| Weight | Smoker Temp | Approx. Total Time |
|---|---|---|
| 4 lb tenderloin | 225°F | 1-1.5 hours |
| 5 lb tenderloin | 225°F | 1.5-2 hours |
| 4-5 lb tenderloin | 250-275°F (faster) | 1-1.5 hours |
These are starting points — actual time depends on the exact shape and thickness of your roast (tenderloin tapers, so it’s rarely a uniform diameter end to end). Pull it by internal temperature, not the clock.
Whole Tenderloin vs. Individual Filet Mignon Steaks
A whole beef tenderloin is where filet mignon comes from — it’s the same muscle, just cooked as one large roast instead of cut into individual steaks first. If you smoke individual filet mignon steaks (rather than a whole tenderloin) at 250°F, they’ll cook much faster than the roast above — typically 20-30 minutes to reach pull temperature, since each steak is far smaller than a whole 4-5 lb tenderloin. If you’d rather grill individual filets instead of smoking a whole roast, see our best filet mignon recipe on the grill.
Best Wood for Smoked Beef Tenderloin
Stick with mild, fruit-forward or subtle hardwoods — apple, cherry, pecan, or oak. Tenderloin has very little fat to buffer strong smoke flavor, so heavier woods like mesquite or hickory can dominate a cut that’s prized for its delicate flavor and texture.
Doneness Temps
| Doneness | Pull Temp | Final After Resting |
|---|---|---|
| Rare | 115-120°F | 120-125°F |
| Medium-Rare | 125-130°F | 130-135°F |
| Medium | 135-140°F | 140-145°F |
FAQ
How long to smoke a 4 lb beef tenderloin at 225 degrees? About 1-1.5 hours to reach pull temperature, though exact time depends on the roast’s shape — go by internal temperature.
How long to smoke tenderloin at 225? Generally 1-2 hours total for a typical 4-5 lb roast, depending on size.
How long will it take to cook a 5 lb beef tenderloin? Around 1.5-2 hours at 225°F, or somewhat faster at 250-275°F.
How long to smoke filet mignon at 250 degrees? Individual filet mignon steaks cook much faster than a whole tenderloin — typically 20-30 minutes to reach pull temperature, since each steak is far smaller than the whole roast.