Roast Beef

[Tenpoint5]

I had to write it down Pens gonna have to try this it looks really good

[NePaSmoKer]

Ahhh nice protein. Nice Greg now i gotta do one.


nepas

[Slamdunk]

That looks fantastic !!

Just curious, what was your weather like?? Temperature wise that is? Up here in British Columbia our days are getting chillier and that will affect the smoking time!!
I smoked some Indian Candy salmon today in a Big Chief (I don't like to use the Bradley for fish) and while I normally would be taking it out after 6 hours, I just tried some after 8 hours and it still isn't ready...
TIA

[pensrock]

When I did the roast beef it was about 60 F outside. Also the Big Chief I do not think is insulated although I could be wrong about that. That will make a difference if the weather is cold. I have used my Bradley in 20 F weather with no problems at all. Now it may have taken a little longer to preheat and recover after loading but not a whole lot of difference. My smoker is on a covered deck, three sides are open and one is closed in with corrugated plastic panels.

[Slamdunk]

Thanks for that!!

And you're right, the Big Chief is not insulated so the temperature difference is substantial.

[Quarlow]

Grr I just did 5.3 lbs of eye of round into jerky and if I converted right it cost me $3.40 lbs. Let see the roast was almost $18. it was 5.3 lbs that comes to $3.39 a lbs. Anyway into the smoker tomorrow afternoon for 2 hrs, of hickory and then dry till done.


One bag of honey garlic and the other is sweet teriyaki with garlic. yum.

[pensrock]

sounds good.

[squirtthecat]

So, here's my dilemma.  Rub or not.  One or two hours of smoke.  I still want it to taste like beef when I get done. 

I will do it on my slicer for dinner and later for sammies.  I'll probably use a light, thin gravy for dinner.

I'd appreciate suggestions based on your (and everyone else's) experience.

Thanks.

Arnie, I used a light touch of Iceman's "butt blast" rub on my sirloin tip roast and 2 hours of oak/pecan mixed together.  It didn't overpower the meat at all..     My 2 cents.

[ArnieM]

Thanks all for your suggestions and comments.  I did my roast beef yesterday.  I'm starting a new thread with the results rather than continuing to hijack pens'.   :)