They had 7 bone on sale the other day so I picked me up one.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0617.jpg)
All they had was wimpy ones on the shelf so I had them cut me one 5" thick.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0616.jpg)
Got the hunk of beef all seasoned up and ready for the smoker.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0636.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0635.jpg)
In the smoker at 225 and rolled 4 hr Oak.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0637.jpg)
After the smoke I dropped it in one of these thingys set at 225 with a cup of water.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0639.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0638.jpg)
About 6 hr later the IT was at 185 so I shut the roaster off laied a towel over it and let it do the FTC.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0641.jpg)
In the morning the hunk of beef was still at 140. I drained the juices and put in the fridge to let the fat get solid as I pulled the beef.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0642.jpg)
Got the beef pulled and in the crock pot with some of the juice.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0643.jpg)
Lunch time! Had some seasoned taters with it.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_0644.jpg)
Moist N tender, OH YA!
Easy drinkin Busch Light...nice! My choice of drink as well.
I like the idea of using the roaster after the smoke.
HOO, nice!
I've got that same roaster.. Never thought of tag-teaming it up with one of the smokers. It does have pretty good temperature control. Hmm..
Love me some pulled beef!
Darn it!
Let one of my secrets out.
Use the roaster after the smoke all the time. ;D
You should try it on pastrami, now thats how you steam.
I'll shut up now, ::)
Very nice again
That looks like a good Sammie
Quote from: Tenpoint5 on January 10, 2011, 06:49:00 PM
That looks like a good Sammie
Just between you and me, I had 3 of them there sammies, didnt want to over load the picture. ;D
So I have to ask, what is the difference between using a crock pot versus a roaster? I usually use a crock pot.
Quote from: bears fan on January 10, 2011, 06:57:15 PM
So I have to ask, what is the difference between using a crock pot versus a roaster? I usually use a crock pot.
The roaster, with water in it, steams the meat (in turn shortens the cook time) and with the rack the meat aint sitting in the drippings.
Better bark.
It also makes it easier to lift out the meat so you can pull it and retrieve the drippings.
This eleven pounder only took 10 hr to smoke/cook but dont tell anyone. ;D
I should start a post on how I use the Bradley and Roaster but that would give up another one of my secrets. ;D
Quote from: OU812 on January 10, 2011, 07:22:07 PM
Quote from: bears fan on January 10, 2011, 06:57:15 PM
So I have to ask, what is the difference between using a crock pot versus a roaster? I usually use a crock pot.
The roaster, with water in it, steams the meat (in turn shortens the cook time) and with the rack the meat aint sitting in the drippings.
Better bark.
It also makes it easier to lift out the meat so you can pull it and retrieve the drippings.
This eleven pounder only took 10 hr to smoke/cook but dont tell anyone. ;D
I should start a post on how I use the Bradley and Roaster but that would give up another one of my secrets. ;D
Ok nepas. ;D
Dang two great beef posts from Curt
Quote from: classicrockgriller on January 10, 2011, 07:37:07 PM
Quote from: OU812 on January 10, 2011, 07:22:07 PM
Quote from: bears fan on January 10, 2011, 06:57:15 PM
So I have to ask, what is the difference between using a crock pot versus a roaster? I usually use a crock pot.
The roaster, with water in it, steams the meat (in turn shortens the cook time) and with the rack the meat aint sitting in the drippings.
Better bark.
It also makes it easier to lift out the meat so you can pull it and retrieve the drippings.
This eleven pounder only took 10 hr to smoke/cook but dont tell anyone. ;D
I should start a post on how I use the Bradley and Roaster but that would give up another one of my secrets. ;D
Ok nepas. ;D
Kinda gets at ya dont it? ;D
Quote from: bears fan on January 10, 2011, 06:11:16 PM
I like the idea of using the roaster after the smoke.
I like the idea of a 5" chuckie. Scenes of past clods are dancing in my head!
Glad to see they look great mine turned out great also ;D
Taz sure gets a close up of a lot of good looking eats. I bet the au jus put it over the top.
Wow, now thats a 7-bone! I always do the whimpy ones. ;D ;D ;D Next time the 7-bone is on sale I'm talkin to the butcher. Thanks for sharing!
Quote from: jiggerjams on January 11, 2011, 06:29:33 AM
Taz sure gets a close up of a lot of good looking eats. I bet the au jus put it over the top.
Taz some how allways seems to be the plate on top of the stack.
The drippings/au jus dose a nice job with making gravy too, still got some in the fridge.
Oh wow, this got me really going. Beef like that here is very expensive with blade or chuck going for a lot of money, but I've found beef "clods" at a good price. They are supposedly the beef shoulder, which I think is the blade area?
Rich
If you can get clods, you can slice your own shoulder roast as thick as you want.
I smoke a whole clod once and it was very good pulled/chopped.
Some times I can find them in the $1.60 to $1.80 range and I grind it all up
for burger, etc.
What CRG said. ;D
Problem is that I used to find clods at a good price at Sam's. They no longer carry them. So down to getting them at a "meat redistributor" , but their pricing is too high. Just met a caterer that uses them for her roast beefs. She is supposed to tell me where she gets them.
Quote from: Caneyscud on January 13, 2011, 07:05:33 AM
Just met a caterer that uses them for her roast beefs. She is supposed to tell me where she gets them.
That would be great if she does Caney.
Them clods are come N go around here.
But when they do come around I grab a couple.
The clods are at the Wholesale Club in Ontario. They are run by Loblaws and are meant as a restaurant supply store.
If I recall, the price was $5.49/kg which is $2.50/lb. The average price of one was about $35-38 so that means they weigh about 15lbs.
My favourite beef there is the Inside Round... the whole thing. They roast up perfectly.
The consensus seems to be that they pull nicely?
Rich