BRADLEY SMOKER | "Taste the Great Outdoors"

I wasnted to try some beef. We got an eye round at a good price, so I went with that.

I have been reading that this can be wrapped in bacon to keep it moist and tender, so I wanted to try that. I tried my first bacon weave, and with the extra bacon, I made my first ABTs.

I also wanted to see what happened if it was not wrapped in bacon, so I cut the piece in half and seasoned with salt, pepper, and garlic.

Here's what happened:

no bacon:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2776.jpg)

bacon:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2775.jpg)

Side by side:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2774.jpg)

I smoked with oak (Jim Beam) to 125. It carried over to 132. Took about 3 hours. Bradley temp hovered around 230.
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2777.jpg)

I didn't get a picture of the non-bacon roast beef. It looked just like a little roast beef.

It turned out that both were excellent. I actualy liked the one without bacon more. I sliced it all thin on my slicer, and it is some of the best cold cut roast beef I've ever had. The one with bacon was a little more moist, but the one without had a ton more flavor, especially smoke.

Here is some heating up in mushroom gravy:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2782.jpg)

And here is a sample slice:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2783.jpg)

And the ABTs:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2779.jpg)

(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_2778.jpg)

And the beef was not overdone!  Congrats!

The beef looks perfect!  Wonderful job with the ABTs too!

Looks great. Those ABTs look good. I like the look of the stem on them. I do the same thing.


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That was a great cook. I was wondering how crisp the bacon got with only being in there a short time. Still pretty soggy I bet

Quote from: Tenpoint5 on July 08, 2012, 06:19:39 AM
That was a great cook. I was wondering how crisp the bacon got with only being in there a short time. Still pretty soggy I bet

The exposed parts were crisp, but the ones covered were not. I actually crisped the whole weave up in a pan afterward.