Date: 9/17/2023
Plan: Smoking Roast Beef to make sandwiches for dinner.
Cut of Meat: Loin Tip, about 5-6 lbs
Weather: Rainy and around mid 70’s by the time I put it on.
Rub and process: I used a Memphis salt rub that was one of the flavors in a Salt seasoning kit that I received as a gift. I rubbed this on about an hour before the cook.
Wood used: none – my brain wasn’t working and I didn’t put any wood chunks into the charcoal.
Cooking process & temps: I targeted getting a medium doneness on this, targeting 150 degrees. It took much longer than planned and I ended up pulling it at about 142 degrees.
Cooking start time: 4:45pm
Cooking end time: 8:00pm
Other information:
Outcome:
- Not great this time. The meat was too lean. Weather was crappy and caused my smoker temps to drop. I forgot the wood in the charcoal. The rub was sweet instead of salty. The sliced beef was ok, but still a bit underdone, as it was cooking much longer than anticipated and we were pretty hungry by 8pm, so I pulled it early.
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