Beef Loin

[banderson7474]

Got a beef loin on sale. Used jeff’s texas rub. I fought the joe all day. One my probe was reading HHH which i thought was too hot.

I took a log out and put it in the fire pit and almost started a fire in my backyard but i got lucky. Thankfully i had another probe so i switched it out. I learned that whole logs are a lot harder than split. I will only buy split smoke wood from now on.

Got her to the left bc i was running hot plus i had the chicken which i wanted to run hotter anyway so it worked out.

Came out great. Pulled at 240IT. Iexpected it to be more med rare but oh well. It was very tender.

Made a sammy with pretzel bun mayo lettuce and horseradish. Delish!

 

[chilerelleno]

Wuts all that green sh... Errrr... Stuff on the side of the plate?
J/K
That looks good to me, some righteous sammie meat right there.
Very nice.
Like!

 

[banderson7474]

The chicken turned out really good too. I need to remember to always brine!

 

[gmc2003]

Came out great. Pulled at 240IT. Iexpected it to be more med rare but oh well. It was very tender.

240???? that loin should have been vulcanized.

Seriously that beef is a thing of beauty.

Point for sure.

Chris

 

[SmokinAl]

I'm sure he meant 140, cause it sure looks good!
Great work!!
Al

 

[banderson7474]

Haha i do that so often. Yea i meant 140 IT