I decided to try smoking a beef tenderloin wrapped in bacon and it came out outstanding. For this easy recipe, we smoked a Beef tenderloin on pellet grill. The results were outstanding.
Bacon Wrapped Beef Tenderloin
Indulge all your cravings with this incredible smoked bacon wrapped beef tenderloin. While adding a great smoke flavor and a little bacon flavor while keeping it moist it’s a great way to take your Beef tenderloin to a whole new level.
“We might receive commissions if you click on our links and make purchases. This does not affect your price. However, please know this does not impact our reviews and product comparisons. We try to keep things fair and balanced to help you make the best choice for your needs.”
The Tenderloin is a lean cut of Beef. That when cooked right can be cut with a fork no joke. It can also be expensive so I would recommend using a good accurate meat thermometer like the Lavatools Javelin PRO
What Temperature for Beef Tenderloin
It’s important to cook to temperature and not to time. I prefer cooking my meat to medium-rare, but you should always cook your meat to your desired doneness. Just be aware that it gets tougher and starts to dry out more the higher the internal temperature.
- Rare: 125° F
- Medium Rare: 135° F.
- Medium: 145° F
- Medium Well: 155° F
- Well Done: 160° F
How To Cook A Beef Tenderloin
No matter how you choose to cook your beef tenderloin the main thing to remember is it is a lean cut of beef. If you are cooking it in your oven, grill, or smoker. The same principles apply.
Cooking it with indirect heat will help keep it juicy and tender.
The low and slow cooking gives you a better chance for that perfectly cooked meat and can help keep meat from being overcooked too fast. When cooked correctly, tenderloin may be the best beef you will ever pull off the grill.
Tips For Smoking Bacon Wrapped Beef Tenderloin
A few tips to remember when Smoking a Beef tenderloin
Monitor temperature with a reliable thermometer. There is nothing worse or more nerve racking than cooking an expensive cut of meat and overcooking it. So make sure to keep tabs on the temperature while it cooks. I would recommend using a good accurate Insta read Thermometer.
Use toothpicks or skewers to hold the bacon in place. This will help keep the bacon from coming unwrapped. Make a note of how many toothpicks you put into the bacon wrapped Beef tenderloin so when it’s finished, you can make sure you get every single one out.
Toothpicks. If you do use toothpicks I would recommend soaking them in water for at least 30 mins to an hour at least prior to use. This will help to ensure they don’t start burning
Smoking A Beef Tenderloin
Make sure to pat it dry and then trim it to your liking. I would recommend making sure all the silver skin is removed at least.
Apply your favorite seasoning to your liking. Fold the ends of the Beef Tenderloin in so make the tenderloin is all one thickness. This will help to make sure it cooks evenly.
Wrap the Beef tenderloin with bacon use toothpicks or skewers to hold in place.
Set in fridge for a couple of hours.
Preheat grill to 225° F. While the grill is being preheated pull the tenderloin out of the refrigerator and let sit, to get up to room temp.
Once Grill is up to temp place Beef tenderloin on the grill and let cook for approximately 1-1 1/2 hours. I would recommend pulling once it reaches close to 5 degrees of your desired temp. for a med-rare, I like to pull about 125°-130° F so after resting it will be around 135°F. While resting it will finish cooking and raise in temp 5° or so.
Let Rest for 15-20 mins
Slice and serve.
Smoking Beef Tenderloin Recipe
Smoking A Beef Tenderloin Wrapped in Bacon Beef Tenderloin On Pellet Grill
- tooth picks/skewers
- 3-4 pound Beef Tenderloin
- 1 pound Thin sliced bacon
- 2 tbsp Kosher Salt
- 2 tbsp Fresh ground black pepper
- ½ tsp Garlic powder
- 1 tsp BBQ rub. Optional. I just used to give bacon a little more flavor and color
- Pat the Beef Tenderloin as dry as possible
- Trim the tenderloin.recommend getting the silver skin atleast
- Apply the seasoning. I used 50/50 saltpepper 2 tbsp salt/pepper 1/2 tsp garlic powder
- Fold ends in so tenderloin is same thickness throughout
- Wrap Tenderloin with bacon. Use toothpicks to hold in place
- place in refridgerator for 2-3 hours
- preheat grill to 225° F and remove Beef Tenderloin fro refridgerater
- optional, apply a light coat of favorite BBQ rub over the top off bacon before placing on smoker/grill
- Place Beef tenderloin on the grill/smoker and cook for around 1-1 1/2 hours. You want to cook to temp. I want 125°-130° F for med-rare
- Once you reach desired temp. Let rest for 15 mins. Then slice and serve