I decided to try roast beef without any added salt. I just used garlic powder and pepper. The result is good, but garlicky and peppery :-).
The lesson, I think, is that not using salt makes the other spices stand out.
It was not so photogenic, but here's on of a plate full of slices:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_0138_zps10aa1601.jpg)
Looks beautiful, they say on all the cooking shows I watch that salt is the best flavor enhancer for food but that you can use small amounts if you are salt conscious. I went to only kosher type salts and have found that a little goes a long way. Hope that helps.
great looking roast beef you got there
Very nice! I just ate supper and that picture made me hungry again!!!
That is some great looking roast beef! I hope to do my own at some time.
Good lookin pile of roast beast!!
Makes me wanna hot beef sammie with smashed taters and smothered with gravy
That looks delicious! I haven't tried a roast yet but want to.
Any hints on # pounds , time and wood used.
Quote from: Slamdunk on October 16, 2013, 07:55:50 PM
That looks delicious! I haven't tried a roast yet but want to.
Any hints on # pounds , time and wood used.
I just use eye round. Sometimes I have to cut it to fit on the racks. I get about 2/3 of the raw weight in sliced beef and I freeze in 1 pound or half pound packs.
Most popular with my family is apple wood, but I like heavier smoke -- oak or mesquite.
Raw pieces are usually 5-8 pounds and take 3-4 hours to reach 130F IT, which should be rare to medium rare. I then wrap in foil and let sit until cool enough to go in the fridge. It is sliced the next day. Smoke gets stronger over about 3 days.
I cook at 200-225 and use smoke for 3 hours (pretty much the whole time).
I have cooked better cuts - sirloin and rib roasts -- with the same method. They take longer to reach the IT. I grill these at the end to make a crust.