Beef Loin Variation

I cooked a beef loin for Mother's Day today a little different then my norm. I had 10 guests and a medium egg so I cooked it whole. Removed the silver skin and tied it up tightly. Placed on a raised grid, direct, at 275 dome temp and smoked for 2 hours until the meat hit 125 internal.

The loin was very good, tender, and moist. It was cooked very evenly throughout the cross section. A mild bark was on the outside although softened while it rested for 1/2 hour in foil before being served.

Overall, everyone raved about the meat although I was a little less then thrilled. Loin is just so mildly tasting I really don't enjoy it as much as a good T-bone. I also did the blue cheese butter spread but was disapppointed with it and would have preferred maybe a mushroom cream sauce instead.

Seems like the better your cooking ability, the more picky you get...always searching for the perfect eating utopia.