A Loin is the muscle attached to and behind the Rib, aka Prime Rib. Loin is much much leaner and is what is also sliced into NY Strip Steaks. It smokes up nicely. That being said, in restaurants meat cooked to a FINISHED INTERNAL TEMP of 120 for Rare, 130 is Med/Rare, 140 is Medium, 150 is Med/Well and 160 for Worthless... I emphasize finished IT because smoked meat on the Counter will rise between 5 and 10°F and in the case of wrapping in foil/towels and going in a cooler the IT can rise a minimum of 10°F and will likely rise as much as 20°F. The foil and towel does not let heat escape so the only place the 225°F surface temp energy has to go is IN, continuing to cook that meat. In this case if you pull the roast at 140, because you like medium meat, foil and rest an hour in a cooler...You will be very disappointed to find a juicy but Well Done hunk of expensive Beef.
Decide how you like your meat done, decide how you plan to rest based on your timing, on time or done early, and pull the meat at the appropriate IT go get the " Finished IT " you want.
For a Rub many feel simple S & P or S & P with Onion and Garlic (SPOG) is good. I like a little more interesting and complex flavors with my beef and use my Bubba Beef Rub or Coffee Q Rub. The Au Jus recipe is worth doing when smoking beef as well...JJ
Bubba Beef Rub
Good on anything Beef. Burgers and Steaks too!
2T Turbinado Sugar
2T Kosher Salt
2T Black Peppercorns
1T Coriander Seed
1T Dill Seed
1T Dry Minced Onion
1T Dry Minced Garlic
1T Dry Lemon Peel (optional)
1tsp Allspice Berries
1tsp Dry Thyme Leaves
3 Bay Leaves, crumbled
1-2ea Dry Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder. (optional)
Add Cayenne if more heat is desired.
All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant, 1-2 minutes. The Garlic and Onion do not need to be toasted.
Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ
Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.
Coffee Q Rub
1/2C Sugar in the Raw (Turbinado)
2T Sweet Paprika (Hungarian)
2T Fine Ground Coffee
1T Kosher Salt
1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.
1T Granulated Garlic
1T Granulated Onion
1T Black Pepper, more if you like
1tsp Ground Coriander
1tsp Ground Dill Seed
1/2tsp Grnd Allspice
Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.
Smokey Au Jus
1- Lg Onion,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.
NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..