smoking a beef loin for T-day

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Doc

Doc

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Last time I did this it turned out fantastic. I plan on doing basically the same again on T-day.

5 lb beef loin, w/ a light dry rub- let that sit for a bit, then stuff it all in a bag with about .5 a cup of Cholula.

Last time I smoked it over hickory and mesquite. But, this past weekend I stole about 40 lbs of apple wood from a buddy's orchard. So- I have apple at my disposal now as well.

Question is- will I even notice the apple flavor over the beef? If not- I'll stick to the hickory/mesq. treatment.
 
The rub/hot sauce don't give it too much spice. My 4 year old out ate me on this recepie last time. He loves beef.

I've NEVER smoked with apple wood before, so I don't really know what to expect- and normally that wouldn't bother me, but I don't want to mess something up on T-day.
 
Doc said:
The rub/hot sauce don't give it too much spice. My 4 year old out ate me on this recepie last time. He loves beef.

I've NEVER smoked with apple wood before, so I don't really know what to expect- and normally that wouldn't bother me, but I don't want to mess something up on T-day.
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Simple. Do a test run today. :D
 
I've always been under the asumption that apple was better for the white meats. Shoot Bigndn a pm, he's got the smokin' down to an art..

Sounds good BTW..:cheers:
 
splitshot said:
I've always been under the asumption that apple was better for the white meats.
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I think that's because of the lighter flavor of the white meats- turkey, pork, chicken, etc..

As far as I know, the apple flavor is subtle and lost in stronger meats like beef, but that's all hearsay- I have no idea really.
 
On a side note- I'm buying a whole piggy for Christmas. Free-range and all that. For the last month the farmer has been setting out troughs of apples for them to eat. He's saying the pork will have a mild apple flavor because of it.

Can't WAIT to smoke some of that.
 
Of my meat?


Liam, is that you?
 
What you REALLY wanted was a picture of the ribeye roast we grilled up over the weekend.

7 lb ribeye roast that I sliced into 1" steaks. No special treatment on the steaks, just grilled over a medium coal until about medium.

Yummers. Kid loved that one too.
 
You know, I thought about it at the time. Right before I started turning it into steaks I thought "this is so pretty- I should take a picture". I didn't think anyone would appreciate it as much as I did!

Now I know....

(I still think I like nekkid women's better though).
 
Have you guys checked out smokingmeatforums.com? It's a great resource for anything related to smoking food.

They are really big on pics of the whole smoking process from preparation to plating. They call it Qview.
 
donutfj80 said:
How old is the apple wood? You don't want to use the bark, gives it a bitter taste.
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Well, I had my choice. They had everything from green and wet to brown and dry. I picked up some of the not-grey-but-still-dry wood.

Most does not have much bark, one section from a trunk does have bark (I could remove I think).
 
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