hey all
bought a 15 lb top surloin roast and it is going into the smoker tonight.
(http://usera.imagecave.com/beefmann/topsurloin/DSC01033.JPG)
in the package
(http://usera.imagecave.com/beefmann/topsurloin/DSC01034.JPG)
better shot
(http://usera.imagecave.com/beefmann/topsurloin/DSC01035.JPG)
out of the packaage and trimmed
(http://usera.imagecave.com/beefmann/topsurloin/DSC01036.JPG)
covered in minced garlic
(http://usera.imagecave.com/beefmann/topsurloin/DSC01037.JPG)
covered in a beefmann rubb.
the garlic coating was on over night and the rub will be on for 12 hours befor it goes into the smoker. the plan is to smoke for 2 hours alternating between hickory and misquete staarting about 5 tonight and then on to cooking at 200 till an it of 190. from a FTC untill dinner saturday... saturday morning make some garlic mashed potatoes and corn on the cobb for family and friends.
will provide more pictures when the beast comes out of the smoker
thil then smoke on
Beefman
Wow
I bet thats going to be great! Did I read the price right as being under $40 bucks?
Bufflo,
Yes you did, if you have a vons clib card and yes i have one .. couldent turn down that deal especially when labor day is this weekend and planning a picnic with it, my family to have some on monday and another friend a few miles away from me getting some.
and it will baarley fit on a OBS tray.. might have to be on the second or third tier down from the top just to get it in still enough room to do corn on the cobb....
my first time doing a single piece of meat at 15 lbs.. has done more weight though never a single piece at 15 lbs
gonna go somewhat slow and cook it at 190 over night and go from there
beef
Thats a beauty beefmann, can't wait to see the end results!! I'm drooling already! ;D
C
What time's dinner and what can I bring?
I know what you guys meen. I just caught the dog licking my computer screen
(http://usera.imagecave.com/beefmann/topsurloin/DSC00008.JPG)
40 minute standing ready to be put into the smoker
(http://usera.imagecave.com/beefmann/topsurloin/DSC00009.JPG)
in the smoker @ 5:00 pm local and started smoking for 2 hours .. after smoke start cooking at 190 - 200 over night then check IT and bump to 220 box temp to an IT of 185-190
any opinions any one
Why the foil ?
easier clean up ... less messy..
have tried it with and with out the foil and I am unable to tell the difference on taste
Why are you taking top loin to such a high temperature? Is your end goal pulled beef?
I'm with Habs, I wouldn't take it to more than 140 - we like Rare.
habs,
yes part of it will be pulled beef... the rest will be sliced into pieces for sandwiches and easier to handle
as of 6 am this morning after 11 hours of cook time + 2 hours of smoke its at 150 small change of IT am looking at 170 to 180 to see how it goes
beef