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Smoked Filet Mignon

Filet mignon is the tenderest cut on the steer, and a reverse sear treats it right. Gentle smoke, a hard sear, and a bacon wrap for the fat it lacks. Set your time below.

How long to smoke filet mignon

At 225°F, filets take roughly 45 minutes to an hour to reach about 10°F under target, then a fast sear. Pull off the smoke around 125°F for medium-rare; the sear carries it to 130°F. Lean and tender, it wants gentle heat and a light hand.

The bacon wrap

Filet is lean, so a bacon wrap adds fat and flavor and keeps the edges from drying. Secure it, smoke, then sear to crisp the bacon and crust the beef.

Filet on a pellet grill

Smoke at 225°F, then sear hard over direct heat or cast iron with butter and thyme. A little smoke goes a long way on this delicate cut.

FAQ

What temp to pull a filet mignon? Pull the smoke around 125°F for medium-rare, then sear to 130°F on the plate.

How long does a smoked filet take? About an hour of smoke plus a sear. The calculator times it.

Should I wrap filet in bacon? It helps, since filet is very lean; the bacon adds fat and protects the edges.

🔥 Filet Mignon at a glance
Pit temps: Slow and Low 225°F / 107°C
Time rule of thumb: Reverse Sear (Slow and Low): ~0.8 h
Rest: 15 min recommended
Best woods: Oak, Pecan, Cherry
Fire setup: Two zones: gentle indirect smoke, then a fast hard sear – cast iron shines here.

Times & temperatures

Style Method Pit temp Approx time Pull / done temp
Reverse Sear Slow and Low 225°F / 107°C ~35-70 min Rare 115°F · Medium-Rare 125°F · Medium 135°F · Medium-Well 145°F · Well 155°F

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The MeatSmokingCalculator will help you plan the timeline for any meal.

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