1.
In a nonreactive 4-quart bowl, stir
together all the ingredients except
for the beef and vegetable oil. Once
the sugar and the salt have dissolved,
add the beef. Cover and store in the
refrigerator overnight.
2.
The following day remove the meat
from the brine and blot it dry.
Sear
the beef in hot oil until golden
brown. Transfer the beef to
a smoker and
hot smoke at 180°F until the
meat reaches an internal temperature
of
128°F—30 to 45 minutes.
Remove the beef from the smoker
and
allow to cool. Cover and refrigerate
until well chilled before serving.
Note:
The internal temperature of 128°F
will yield a nice rare to medium-rare
piece of beef. If your tastes lean
towards beef that is cooked more
thoroughly
you should either leave the meat
in the smoker longer or finish it
in
a hot oven until cooked to the
desired doneness.
