BEEF SMOKED SAUSAGE AND POTATOES RECIPES

Steps:

• Lay beef tenderloin on a pan with a rack and sprinkle about 2-3 teaspoons of coarse kosher salt evenly on the top of the meat
• Place the meat into the fridge overnight (about 12 hours)
• Tuck the tail of the tenderloin under the remaining meat and tie it up. Continue to tie up the entire beef tenderloin about every 2 inches.
• Season all sides of the tenderloin with Jeff's Texas style rub
• Setup smoker for cooking at about 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up.
• Cook the meat for about 2 hours or until it reaches 130°F (54°C) or your desired level of done.
• When the meat is finished cooking, place a piece of foil over the meat for about 15 minutes to allow it to rest.
• Slice into ¾ inch steaks and serve immediately.

Steps:

• Coat beef with Jeff's Texas style rub
• Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
• Place top round into lidded container and place into fridge overnight.
• When the brining process is complete, remove the top round from the fridge and set aside.
• Set up smoker for cooking at about 225-250°F with indirect heat.
• Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
• Use oak smoke for best results but any smoking wood will work fine.
• Add smoke for at least 2 hours.
• When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.