Juicy Traeger-Smoked Beef Tenderloin Recipe for Perfect Results

Hello, fellow grill fans! I’m excited to share an easy-to-follow, flavorful Traeger beef tenderloin recipe that consistently delivers tender, smoky results. Fire up your pellet grill and get ready for a restaurant-quality centerpiece you can make at home.

How to make Traeger beef tenderloin

Start with a high-quality whole beef tenderloin, about 4 to 5 pounds trimmed. Choose a rub that complements your taste—simple salt and pepper works well, but a more complex rub with coffee and brown sugar adds depth. Decide between searing first or reverse searing; both are valid approaches, with reverse searing providing even doneness and an excellent crust when finished at high heat.

Pick a pellet flavor that pairs with beef—classic hickory or mesquite gives bold smoke, while fruitwoods like cherry or apple add subtle sweetness. Place the seasoned tenderloin on the Traeger and smoke at low temperature until it reaches your target internal temperature. Patience pays off: low and slow for the smoke, then high heat for a final crust if desired.

What rub to use

Rubs can be as simple or as layered as you like. A straightforward mix of kosher salt and freshly ground black pepper highlights the beef. For a richer, more complex profile, try a coffee-brown sugar rub: freshly ground coffee, brown sugar, kosher salt, paprika, garlic powder, onion powder, black pepper, and a bit of cayenne for heat. This combination creates a caramelized crust with an earthy, slightly sweet background.

Searing vs Reverse Searing

Searing before smoking gives an immediate crust, while reverse searing—smoking at low temperature first, then searing at very high heat at the end—produces a more uniform doneness and a beautifully caramelized exterior. I prefer reverse searing because it preserves juiciness and lets you control the final internal temperature precisely.

What are the best woods/pellets to use

Hickory and mesquite deliver a bold, smoky flavor that complements beef well. If you prefer milder smoke with a touch of sweetness, use cherry or apple wood. Mixing woods can be effective: combine a stronger wood with a fruitwood for balance. Use quality pellets to keep the smoke clean and consistent.

What should you serve

This tenderloin pairs beautifully with creamy roasted garlic mashed potatoes, grilled asparagus, roasted vegetables, or a crisp green salad to balance the richness. An optional pan sauce made from beef broth, butter, and Dijon mustard brings an extra layer of flavor without overpowering the meat.

What to do with leftovers

Leftover tenderloin is fantastic sliced thin for sandwiches—try caramelized onions, arugula, and a horseradish or Dijon mayo for a quick gourmet meal. Chopped into salads or added to pasta dishes, it keeps delivering great flavor with minimal effort.

Overall, smoking a Traeger beef tenderloin is an approachable way to create a memorable meal. From selecting the rub and wood to choosing when to sear, each step affects the final flavor and texture. Take your time during the smoke, finish with a hot sear if you like a crust, and always rest the meat so juices redistribute before slicing.

Thank you for reading—get out there, experiment with rubs and pellets, and enjoy sharing a perfectly smoked beef tenderloin with friends and family. Happy grilling!

Traeger Beef Tenderloin

Indulge in a gourmet feast with this Traeger beef tenderloin recipe—achieve restaurant-quality smoke and crust at home.

Course Main Course

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Servings 6

Ingredients

• 1 whole beef tenderloin about 4 to 5 pounds, trimmed
• 1 cup wood chips hickory or mesquite

For the Rub:

• ¼ cup freshly ground coffee
• 2 tablespoons brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper adjust to your heat preference

Optional serving sauce:

• ½ cup beef broth
• 2 tablespoons butter
• 1 tablespoon Dijon mustard

Instructions

Preparing the Beef Tenderloin

• Preheat the Traeger pellet grill to 225°F (107°C) and allow smoke to develop from your chosen wood pellets.
• Trim the tenderloin, removing excess fat and silver skin for even cooking.
• Mix the rub ingredients in a bowl: ground coffee, brown sugar, kosher salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Stir to combine.
• Coat the tenderloin thoroughly with the rub, pressing it into the surface so it adheres well.

Smoking the Beef Tenderloin

• Place the rubbed tenderloin on the grill grate once the grill is at temperature and smoking.
• Smoke at 225°F (107°C) for 1 to 1.5 hours, or until the internal temperature reaches your desired doneness (about 135°F / 57°C for medium-rare).
• Monitor the grill temperature and add pellets if needed to maintain consistent smoke.

The Sear (Optional)

• If you want a pronounced crust, increase the grill temperature to about 450°F (232°C) for the final step.
• Sear the tenderloin for roughly 2 minutes per side to develop a caramelized crust without overcooking the interior.

Resting and Serving

• Remove the tenderloin from the grill when it reaches the desired temperature and crust, if seared.
• Tent with foil and rest for about 10 minutes to allow juices to redistribute.
• To make the optional sauce, warm beef broth with butter and Dijon mustard in a saucepan until combined and heated through.
• Slice the tenderloin into medallions, drizzle with sauce if desired, and serve with your chosen sides for a memorable main course.