I just got my Smoker and now after a long trip out of town, I'm back and ready to do some smokin'! I did a chicken yesterday, a big 6 pounder and it took over 6 hours, but turned out great, tender juicy and falling off the bone.
My question to the veterans out here is how is the best way to deal with smoking a tough cut of meat like an eye of round roast? Are cuts like this even doable in the Bradley? Thanks in advance for the input.
yes you can do tough cuts of meat in the bradley, just be patient,
prepare the meat with jans rub or your favorite rub let stand in the fridge over night, pre heat your smoker for 30 mins, at 225 and have your top vent open, load your pucks no more then 4 hours worth. place your meat in the smoker on one of the two top shelves, advance the first puck onto the burner and close the door... let the smoke roll no looking or any thing... once the smoke has compleated change out the water bowl and add in some soda or juice.. insert a remote thermometer into the meat and cook till an IT of 190 F to 195 then giver it a shot
I smoke eye round at 200 degrees to an IT of 140. I slice it thin for some of the best cold cut roast beef I've ever had.
I've done both of the above methods with great success, I also like to make my jerky with eye of round in the Bradley
Quote from: beefmann on September 17, 2013, 12:10:14 PM
yes you can do tough cuts of meat in the bradley, just be patient,
prepare the meat with jans rub or your favorite rub let stand in the fridge over night, pre heat your smoker for 30 mins, at 225 and have your top vent open, load your pucks no more then 4 hours worth. place your meat in the smoker on one of the two top shelves, advance the first puck onto the burner and close the door... let the smoke roll no looking or any thing... once the smoke has compleated change out the water bowl and add in some soda or juice.. insert a remote thermometer into the meat and cook till an IT of 190 F to 195 then giver it a shot
Thanks. What do you think of a citrus based marinade? I used this technique for Baby Backs and it worked great to help keep the meat moist.
Quote from: ssherman on September 18, 2013, 04:47:26 AM
Quote from: beefmann on September 17, 2013, 12:10:14 PM
yes you can do tough cuts of meat in the bradley, just be patient,
prepare the meat with jans rub or your favorite rub let stand in the fridge over night, pre heat your smoker for 30 mins, at 225 and have your top vent open, load your pucks no more then 4 hours worth. place your meat in the smoker on one of the two top shelves, advance the first puck onto the burner and close the door... let the smoke roll no looking or any thing... once the smoke has compleated change out the water bowl and add in some soda or juice.. insert a remote thermometer into the meat and cook till an IT of 190 F to 195 then giver it a shot
Thanks. What do you think of a citrus based marinade? I used this technique for Baby Backs and it worked great to help keep the meat moist.
I think it would be good... give it a shot
The citrus based marinade could help to tenderize the meat due to the acid from the citrus. I agree with the Beefmann, go for it!
Marinades and/or injections will help your tenderness. Low and slow.