SMOKED BEEF RUB 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:

• Start by mixing the salt, pepper, smoked paprika, garlic, and onion powders together.
• Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
• There are a couple of ways you can smoke the roast, depending on how much time you have.  For the best results cook it in a smoker at around 215℉ for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145℉ to 155℉ degrees. 
• Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors.