Anybody have any suggestions on smoking a beef roast. I never done any beef before so just trying to get some ideas. Would it turn out good? Any ideas on a rub? I love doing pork roasts on the bradley. Any suggestions are appreciated! Thanks in adavance
I was wondering the same thing today. I have a 5lb top sirloin in the freezer. Doesn't need the low and slow but I wouldn't mind the smoke flavour. I have a box of Crown Royal bisquettes dieing to get used.
For a rare roast beef, an IT of 130 to 135 after FTC.
I've done a couple... Which size/cut are you looking at?
Thanks for the replies! I am not sure what cut it is,I got it from the locker when i had the beef done. It says beef roast and weighs about four pounds. I got a pork roast that i was thinking about doing at the same time. THank you in advance
This was a chuck roast that I brought to a high IT temp and turned it into pulled beef.
http://forum.bradleysmoker.com/index.php?topic=14975.0
Here is how I smoke/roast Top Loin, you can use the same method with sirloin. I've since cut back on the rosemary to 1 tablespoon, and upped the garlic to 8 cloves or 1 1/2 tablespoons granulated. Or you can use your favorite rub, but I highly recommend that you use the paste method with the egg white.
Smoked Top Loin (http://www.susanminor.org/forums/showthread.php?t=446)
Don't be afraid to use something as simple as Salt/Pepper.
If your Mom made roast beef and you liked it ask her what she used and adapt it to use in the Bradley.
Last couple I did was a simple S&P with some garlic. Came out great.
I think I'll try some Montreal Steak Spice, 2 hours of Crown Royal smoke.
I usually just go with S&P because I like to taste the beef.
Keep a real close eye on the IT. It can go up pretty quickly.
Well thank you all for the help. I used a rub of salt,pepper,onion powder, garlic salt,old bay seasoning. I put in the smoker and smoked for four hours with hickory. Then put it in a alum baking pan wrapped with foil. I brought the it up to 200*. I then ftc'd it for two hours and this is how it turned out. It was very good for the first beef roast that i did. Thanks again for all the help!!
(http://i971.photobucket.com/albums/ae198/jlrenkes/009.jpg)
Looks mighty tasty.
What did you do with all them juices?
Quote from: classicrockgriller on March 29, 2010, 06:57:19 PM
Looks mighty tasty.
What did you do with all them juices?
Made some of the best gravy he has ever had I hope.