Suggestions?
I was thinking about a nice robust rub and injected with a creole type injection.
Anyone? Bueller?
I have a 18 lb'er that is going to be jerky next weekend. [:D]
The fmaily has their heart set on a smoked roast...
I just stuck it in the smoker.
Stuffed with garlic cloves and rubbed with brown sugar, dry mustard, salt, pepper, celery seed, cayenne, a touch of chilli powder and paprika.
2-3 hours apple smoke. (?)
225 for x hours [:)]
If it wasn't for them it'd be jerky for sure!
Have never smoked a round roast, but think some fat bacon on top rack should help keep it moist, than LOW and SLOW or you may have jerky on your hands or shoe leather substitute.
"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."
We're on hour 3 at 225. Internal temp is 110.
I'd thought about bacon too, (I do on most other meats) but something told me to just keep it simple. Maybe this roast is talking to me.
Right now we're just spraying wth apple juice now and then. Will start a mop of some sorts in about 45 minutes to finish off the time.
I have done one these roasts before in my Propane smoker as well as my Grill. the intent was to cook it to medium Rare and I sliced it thin and used it in open face Roast Beef samwiches. It was good with julianne peppers and onions sauted with some Brie and Balsamic Vinegar on it.
Have yet to do this on the Bradley. Once I work it out I will post.
I pulled it at 140 at FTC for oh I guess it was close to 40 minutes.
It came out great! Could've used a bit more flavor, will try again and next time inject - opted not to after the original post.
Even having gone to 140 internal and then FTC, it was still a bit rare for my tastes but everyone else went nuts!
thats outstanding there d...
ive done serloins... eye of the rounds... and such...
next time im gonna roll em in lipton french onion soup mix like bubba does his prime ribbs... i think they need to be rolled... wrapped up... locked down in the fridge for 2 full days before smoking when using the soup mix...
anyway... i usually pull about 135 to 140 and ftc for several hours and slice as thin as possible...
boxertrio did this horseradish deal with good results... i gotta try it with a eye of round...
http://www.thesmokering.com/forum/viewtopic.php?t=2220
you gotta eat...
owrstrich
Damn! That looks great! [8D]
Will have to try that.
I did the onion soup once, it didn't go over well with the friends and family but I liked it.
Good to hear from you again ListerD!!!!
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="2"><b>Doug</b></font id="size2">
[:D] Tank you sir!
Been a long winter.