Smoked Beef Top Loin
(Myrtle Beach, SC)
I am new to smoking, but have smoked pork and chicken with some success. I want to do smoked beef top loin and then freeze it so I can take it on a 10 hour trip to visit my son.
Top loin is not something that I've smoked before so this might be a little experimental but I'm a great believer in smoking anything and there's two things that will guide us along the way.
- The rub - I've used this on Tri Tip with great success so we've no worries on that score.
- A temperature probe - so you can cook the meat safely and to your liking.
If you can, get hold of some Mesquite wood chips as these should add a real nice flavor.Serves:-
6-8 based on a 2lb loinPreparation Time:-
15 minutesMarinade Time:-
60 minutesCooking Time:-
3 hrs (approx)
Total Time:- 4 hours 15 minutes
For the rub:-
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon fresh ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoon garlic powder
- 2 teaspoons salt
All you have to do is mix up the rub ingredients and slap them on your beef loin, then let it rest for 60 minutes.
Now smoke until you reach the desired internal meat temperature
dependent on how you like it cooked:-
Rare 140°F (60°C)
Medium 160°F (71.1°C)
Well done 170°F (76.7°C)
It's great to hear about new smoking enthusiasts so I wish you all the best and please do let us know how you get on.
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