The Mrs bought a nice looking 2lb roast and wants me to smoke it. I plan to season with salt, pepper, garlic powder, and onion powder. Then into the BS (2nd shelf) for about an hour to hour and a half smoke, then let it cook to an internal temp of about 140 - 150F. After that FTC for a couple of hours. I figure it will be in the BS for about 3 - 4 hours with a box temp about 200F. The roast has a little marbling but not much. I may put some bacon on top while in the BS. Any of you folks have any experience with this cut of meat?
the eyeball of the cloven hooved beast of the dairy barn is a fine lean unit... some are all lean and some have a lighting bolt of goo in the middle...
a 2 pounder aint very big though... dont want to dryer out... and being a fine lean unit... i would take it to 130 for penk and 140 for well dune... either way its a slice thin endeaver for me...
take some photos and post them here... let us know what you did and how it turned out...
i like the eyeball of the cloven hooved beast of the dairy barn all rubbed down and smoked with hickory or oak and served thinly sliced with some horseraddesh stered into some sour cream on the side...
you gotta eat...
johnny owrstrich
what 0 said!
I wouldn't sweat the bacon. Place the roast fat side up and let her rip.
Thanks. I'll take some pictures and then ask for directions on posting them.
Not much experience on my part on doing beef roasts. Prior to my retirement the Mrs and I did not have the time to do this style of cooking. She is a math teacher and when it came to roasts, she normally just put them in a crock pot for all day cooking while we were at work. Flavor was always good, but rarely tender and sometimes dry.
Now that I have retired, I told her that I was going to attempt to master cooking these type meals in the BS. Both sides of our family already know that I am the best in the family on the grill so she expects me to be the same with the BS. I have already informed her that I will have to slave most of the day when I smoke (tee hee) and she will need to take care of the side dishes, etc. (I need to stay busy when she is watching) I have no desire to ever cook in the kitchen.
OK folks, here is what I did.
Coated with olive oil, applied salt, pepper (just a dab too much), garlic and oinion powder. I needed to use a little more salt, garlic, and onion, but the end taste was great. I smoked at 200F for 1 hour and 40 minutes and continued cooking until internal temp was 140F. FTC for 2 hours. Very juicy, great flavor. Not as tender as I had hoped for, but not bad. Will probably marinate next go round. It came out on the rare side and my wife wants her meat at least medium well. I put roast back in foil and placed in 400F oven for a few minutes until medium was achieved.
I am attempting to attach photographs. May need some help with this.
Before:
<a href="http://photobucket.com/" target="_blank"><img src="http://i117.photobucket.com/albums/o47/Wildcatsmoker/Before.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>
Finished product:
<a href="http://photobucket.com/" target="_blank"><img src="http://i117.photobucket.com/albums/o47/Wildcatsmoker/FinishedProduct.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>
Sliced:
<a href="http://photobucket.com/" target="_blank"><img src="http://i117.photobucket.com/albums/o47/Wildcatsmoker/Sliced.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>
Will try this again.
Before:
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/Before.jpg)
Finished:
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/FinishedProduct.jpg)
Sliced:
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/Sliced.jpg)
well... 140 and ftc is usually dunner than that but it looks really good... juicy and tasty is all your gonna get with the eyeball of the cloven hooved beast of the dairy barn... thats where the sliced thin comes into play...
im thenking slice thin on a onion roll with onions... peppers and provolone cheeze or on a bare plate with that horseraddesh and sour cream...
it looks very good... maybe 145 next time for your wench... thanks for the photos...
you gotta eat...
johnny owrstrich
Higher temp for sure. Too late to slice thin. The Beast was devoured shortly after the photo's.
Hard to tell from the pictures but if you didn't bias cut the roast, you might try that next time as well for a more tender piece.
Wildcat,
And your address is???????? 8) 8) 8)
Arcs_n_Sparks
Bias cut???
I live in Pace, Florida (just outside of Pensacola in the panhandle). Won't do you any good though. Did not have any left overs with the three of us. Sorry.
Bias cut is basically cutting at an angle or diagonal instead of straight down. Tilt the heal of the blade back about 45 degrees and slice thin. This will also give you a larger slice except for the first several slices from the top. Those will be very flavorfull as they will have a lot of surface bark.
Good idea. Thanks, I will try that in the future.
I read the posts with quite a bit of interest as I had not smoked anything for a while and I was looking for something different for dinner. I work in the meat department of a grocery store and we had :o Eye of round roasts on sale last week, so I got one and did the olive oil, salt, pepper, onion powder and garlic powder and put it into the smoker at 200 degrees and smoked for 100 minutes using hickory and then just heat for the next two hours, but the internal temp never got up past 125 degrees. By that time it was on to plan B (hotdogs) :-\for dinner that night, but the next night I put it in the oven still wrapped in the tinfoil that I put it into when I removed it from the smoker, and popped it into the oven for one hour at 350 degrees. Baked potatos and salad and sliced the roast real thin and onto the table. WOW factor of 9 out of 10.All of us where just blown away with the flavor, nice bark of smoke and spice flavor. Even my son, who isn't really big on roast beef, went back for seconds and thirds. Bottom line, all the roast was devoured and my wife wants to know when I am doing another one, and telling me that I have todo another one when her folks visit. ;D
I am glad it turned out great. ;) As far as the internal temp goes, it takes patience. The one that I did was only a 2 pounder. I do not recall how long the total cook time was, but I believe it was about 3 to 4 hours. Time did not really matter, I just kept it going until the internal temp was appropriate. You will find that when smoking, the internal will rise to a certain point and then either remain at that temp or even go down a little for awhile. It will then eventually start rising again. Just keep her going until the internal is where you want it. ;D
Ya know the old saying , Low and ssslllooowwwwww ?..............Believe it. And it's well worth the wait.
;D Coyote
Cutterone - if the inlaws are coming, remeber you lost the recipe. It is hot dogs on the stove with a little lettuce and olive oil on the side. Unless you want them coming back every weekend :o.
I have to kinda stick with Giz on this one. Little smokies (over cooked) and a wilted salad for the inlaws. Lots of liquid courage and paper plates is icing on the cake. Seeya next year folks. :D ;D Just kidding. Maybe. :o ;D
Actually my in laws are pretty good. :-* They only come up here a couple of times a year, as they live 500 miles away. so for the three days that they are here, I don't mind doing something special for dinner for them. ::) the father in law does some repairs for me and we have a lot of the same interests. Next time I will allow a lot more time and do the roast the entire time in the smoker. this was just a test run for future dinners. ;D
Quote from: Cutterone on February 13, 2007, 10:47:13 AM
Actually my in laws are pretty good. :-* They only come up here a couple of times a year, as they live 500 miles away. so for the three days that they are here, I don't mind doing something special for dinner for them. ::) the father in law does some repairs for me and we have a lot of the same interests. Next time I will allow a lot more time and do the roast the entire time in the smoker. this was just a test run for future dinners. ;D
Lucky for you Cutterone. Sounds great that you get along. (I never got that lucky). :D
Man, having someone help with repairs on the house would be fantastic. I'd be feeding them real good if they keep that up. ;) ;D Keep it low and slow :D
In that case, Lobels is just an order away!
I'm doing a 4 1/2 # tomorrow ! ;D Any ideas on cook time ? 8 hrs maybe ? Gonna try 145 internal and slice on a slicer.
And no inlaws !
Skip
The roast cooked for 5 1/2 hrs and I pulled it out at 150. Its in the FTC now. I'll cut it later with a meat slicer. Also did some fatties,ABTs and some trays of "bangin" baked beans.I'm going to attempt to post some pics.
(http://i164.photobucket.com/albums/u31/pigout12/P1010006.jpg)
(http://i164.photobucket.com/albums/u31/pigout12/P1010010.jpg)
(http://i164.photobucket.com/albums/u31/pigout12/P1010005.jpg)
Skip
Looking REAL good. ;) I recommend that you FTC for a minimum of 3 hours.
Very tasty PigOut!... :P
Did anyone catch Pigs address? Dang! I lost it and it's almost supper time! Man o man that looks ggod! :P :)
Looks like a perfect mid-night picnic to me. :) Everything looks great !
Keep up puttin' out the good stuff Pigout,
Coyote
Don't slap just yet, but nice looking Rack Pigout. Did ya have to fight over who got the smoked pepper? I suspect the extra pan of beans was a diversion. ::)
By the looks of the beans, they have all the pepper my tummy could take. Fine looking smoker of food! :o
Thanks guys and especially Wildcat ! I was trying to figure out what cut of meat is good foor thin sandwich meat and this fits the bill. The roast was excellent and the size is perfect for the small slicer we use.
The small tray of beans in the pic were a batch of vegetarian beans for the Mrs. Thats right fellas, I dont have to share !!! She eats fish so I threw some salmon in for her. There are quite a few guys at work who are very pleased with the lunch they had today. Thanks again for all the info.
Skip
;)
Hey Pigout, there are a few houses for sale just down the street. ;) ;)I could help out so you don't have to tote so much into work next time.