1 center-cut beef tenderloin, about 3–4 pounds
2 tbsp. olive oil
1 Food Prep
Inspect your beef tenderloin and remove any fat or silver skin. Then, using butcher’s twine, tie your roast in sections about 1” apart to make the meat uniform in shape, which will allow it to cook evenly.
- Salt your roast with 1–2 tsp. of kosher salt and allow it to sit on a rack uncovered in the refrigerator overnight. Be sure to place a pan under your roast to catch any perspiration.
2 Grill Prep
- Fuel: We recommend Kingsford® Hardwood Pellets
- Temp: 200°F & 450ºF
3 The Cook
- Place the thermometer probe into the thickest part of your beef tenderloin, and using the same baking rack and pan, position it at the center of your pellet grill.
Smoke for about 45 minutes until the roast reaches 125°F then remove your roast from the grill.
Increase the temperature on your pellet grill to 450°F. Using a barbecue brush, paint olive oil on all sides of your roast. This helps with browning and allows the seasoning to adhere to your roast. Add an additional sprinkle of salt and a generous coating of black pepper.
When your pellet grill has reached 450°F, place your tenderloin back on the grate and cook it to an internal temperature of 140°F.
Remove your tenderloin from the grill and cover it with foil. Allow the meat to rest until its internal temperature reaches 145°F.
Once at temp, let your tenderloin rest for 10 more minutes, then slice, serve and enjoy.
For safe meat preparation, reference the USDA website.
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