I went to Sams this morning, and I found a leftover point that I froze a while back...
I bought a beef round sirloin tip roast:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2094.jpg)
and 2 briskets and 9 pounder and a 7 pounder:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2095.jpg)
EVOO, fresh cracked black pepper, kosher salt:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2096.jpg)
and some of these:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2097.jpg)
All that goes in OBS:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2100.jpg)
Excuse the blurry picture - long island iced tea!
Four hours of smoke, then I am going to run the temp @ 180 until morning. The briskets will go in the oven @200 until an IT of 190F, the roast will continue @ 180 until the IT is 140F. My goal with the roast is a deli-style slow-smoked roast beef, the same doneness all the way through.
Thats a feast FLB. .......Nice
nepas
Looks good! I am eager to see your results. My kids would eat every meal at Arby's if we would let them. It would be nice to produce deli style roast beef with the Bradley.
Watch out for the Long Islands.....they can sneak up on ya! :D
Dang FL!
Thats a fine looking bunch of beef there! Wish I was closer! ;D
C
Great looking spread for smoking. I just love the view of a full smoker. Even more I enjoy the rewards. Have fun and enjoy.
Fine looking mess o' meat you have there FL. Is it me or does that bottom rack appear to be sagging under the weight of that big slab of beef?
Happy New Year!
Marc
SD,
I _think_ the sag is an optical illusion. Did you notice I had to invert 2 racks to make it all fit?
Long island iced tea = WOO HOO
for 2:
1.5 oz Simple Sugar
2 oz Lemon juice
2 oz Kettle One
2 oz White Rum
2 oz Tequila
2 oz Cointreau
Shake well, Serve over ice.
Repeat.
Repeat.
Quote from: FLBentRider on December 31, 2008, 05:24:13 PM
Did you notice I had to invert 2 racks to make it all fit?
Whew......I thought maybe the LI Tea was getting to you already ;D
Quote from: Smoking Duck on December 31, 2008, 05:31:00 PM
Quote from: FLBentRider on December 31, 2008, 05:24:13 PM
Did you notice I had to invert 2 racks to make it all fit?
Whew......I thought maybe the LI Tea was getting to you already ;D
ROTFLMAO
Quote from: FLBentRider on December 31, 2008, 05:24:13 PM
SD,
I _think_ the sag is an optical illusion. Did you notice I had to invert 2 racks to make it all fit?
Long island iced tea = WOO HOO
for 2:
1.5 oz Simple Sugar
2 oz Lemon juice
2 oz Kettle One
2 oz White Rum
2 oz Tequila
2 oz Cointreau
Shake well, Serve over ice.
Repeat.
Repeat.
Oh, you want one too? Nice looking BS load (bet you've never heard that said in a complimentary way before). don't open the door or it will take you two hours to regain the heat (in the Bradley).
Happy new year, and great ambitious project.
Thanks Consigs,
I figured by the time I've slept off the LIIT, the brisket will be ready for FTC... and lunch. the Roast will be dinner / lunches.
I like that term "BSLOAD" FL, that is one good looking load of meat! Please do follow up for us smoke junkies! :D
Quote from: FLBentRider on December 31, 2008, 05:51:54 PM
Thanks Consigs,
I figured by the time I've slept off the LIIT, the brisket will be ready for FTC... and lunch. the Roast will be dinner / lunches.
I'm not following. Sleep it off? ;) Time to mess with some dials, cross your arms, frown, shake your head, and refresh the glass. And watch spaghetti westerns on AMC into the wee hours.
spaghetti westerns , I can watch all night. sounds like a good plan!
after the wee hours. gotta rest sometime. 4 and 5 year old will be up @ 0545.
Rocky V is on Versus right now.
Reminds me of an old trick..the next time you go out to dinner some place that has a wait list, tell them your last name is Stallone.
You always seem to get a table faster and when they call out "Stallone, Party of 4", everyone in the restaurant will turn and look at you. It embarasses the hell out of my wife but real fun to do ;D It does make it more believable if you look Italian though ;) ;D
Quote from: FLBentRider on December 31, 2008, 06:12:26 PM
after the wee hours. gotta rest sometime. 4 and 5 year old will be up @ 0545.
LOL, my kid probably went to bed at 0545, he'll be up for dinner though
FL -- looks great. I'm interested in how the roast finishes.
They didn't get up until 0645 - woo hoo!
I have to go out and get the briskets out and put them in the oven.
Just hangin' out to see that roast. Waiting, anxiously, pacing.......
ARG!
I just checked the roast, IT is 170F. I pulled it and put it in FTC.
I bumped the temp up to 200F for the briskets. Based on the resistance to the temp probe, they are NOT ready. But I did not expect them, or the roast to be ready yet.
more pics:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2101.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2102.jpg)
Nice job FL!
Just do not have too many LIIT's and forget about all that meat in the smoker, like some I will not mention, and over cook the whole load. ;) ;D ;D
Still looks great FL. I've found roast to get done a lot quicker than I expect it to as it is a lot leaner than other cuts. However, I would bet even at 170 it will still be nice and juicy....just not as red as you might like.
Happy New Year!
Marc
I've gotten into the bad habit of not putting the temp probe in the meat until later in the smoke. sounds like it is time for a new years smokin' resolution...
QuoteI've gotten into the bad habit of not putting the temp probe in the meat until later in the smoke. sounds like it is time for a new years smokin' resolution...
Been there.... done that.
My last batch of Habs Canadian Bacon got done much faster than I expected. I pushed the probe in and hurriedly pulled everything out as fast as possible.
I used to put it in on the initial setup. It was a pain to navigate around when rotating racks. I think I will start it after the first rack rotation.
I'm looking forward to the day when they make the Maverick completely wireless with remote connections from the probes to the boxes, completely bypassing the box that sits on top of the smoker. It'd probably be real costly, but probes without wires would be my wish!
Sd
SD,
Engineering-wise, thats a tough one. That means the transmitter would have to be part of the probe and subject to the heat. I was thinking about looking up the specs on the jack that the probe uses and mounting a pass-thru jack in the wall of the cabinet. You would jack the temp probe(s) into the interior of the cabinet, then the transmitter would plug into the outside of the cabinet.
You beleive one of those briskets is @ 135F IT ???
FL,
Do you rotate your racks at all during the whole process? I've noticed in my BDS I have to rotate every hour or so to help keep things even in temp.
pens
Oh, I know it would be tough (and really expensive) but if we can put a man on the moon............. ;D
I very rarely rotate my racks but I think that's borne more out of laziness than anything :D
135 huh? So where is the bonus in living in Florida? ;D Heck, I can get one of my briskets to 135 lickety split in cold weather...however, getting it to 190 is a different story. I think you need to move to a colder climate where the meat comes to temp in a normal way ;) Perhaps it was a northern cow.....I hear they're more stubborn than their southern counterparts....happy cows and all ;D
Quote from: FLBentRider on December 31, 2008, 06:12:26 PM
after the wee hours. gotta rest sometime. 4 and 5 year old will be up @ 0545.
Ahhh, your new years is a bit like mine, except yours can ask questions.
Great looking stuff. 135? Wait till it hits 165 for four hours...
Have a great NY and a great week's worth of food. ;D
Pensrock - I only rotate every 2 to four hours, every hour is too much opening the door for me.
SD - I had no problem with the 135F, thats what I expected. I did not expect the roast to be @ 170F so soon.
Consigs - thanks.
I took the Beef Roast out of FTC and sliced:
The results - cooked evenly all the way through, just nowhere near rare enough. Tender, but overcooked for our tastes. Not overly dry, for as cooked as it was. It should be great sliced thin for sammies and roll-ups.
Next time (and there will be a next time soon) I will cook it at a lower temp - maybe 165-170 - and put the &^%^ probe in the beginning of the smoke.
;D ;D FL, at least you have a good sense of humor about it. ;D ;D
Here is a pic of the Roast Beef:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSC_2815.jpg)
Still looks great, FL. My wife likes that color a lot more than the 140 or 145F color. I'm sure it was still quite tasty!
SD
flb, your roast looked sooo good got one today .my is smaller about
3lb help Iknow IT 135 how long? and did you let it rest overnight before the cook thanks flb.or anybody thks seemore
It was in about 14 hours and got to 170F. I was kind of in a hurry, I bought it in the morning, took it out of the package that evening, rubbed it with EVOO, kosher salt, pepper.
Quote from: seemore on January 02, 2009, 01:27:22 PM
flb, your roast looked sooo good got one today .my is smaller about
3lb help Iknow IT 135 how long? and did you let it rest overnight before the cook thanks flb.or anybody thks seemore
It may just be me, but I'd take it to 140. With a rest period, you will get another couple of degrees and if you like it red, it will still be plenty red pulled at 140. Just my opinion, however.
I always let it rest overnight, especially if the rub has a lot of salt in it. If no salt, then a couple of hours minimum in the refer for me, but again, that's just my preferences.
SD