My 1st OBS Roast Beef

JoeHifi · November 07, 2009, 12:21:23 PM

Gonna do pecan cherry pecan cherry pecan cherry @ 200. Then until IT of 125. Then FTC.

Any need to boat?

Thanks,

Joe

edit for note: Started @ 14:00. Salt Lick rub.

Hopefull Romantic · November 07, 2009, 12:24:03 PM

You probably can go either way, like the Pachanga and WTS ways on the brisket.

HR

JoeHifi · November 07, 2009, 12:26:50 PM

Thank you HR.

Joe

Hopefull Romantic · November 07, 2009, 12:28:01 PM

Joe here is a link for you from FLBR's roast it also has links to several others threads how they did it.

I am not exactly sure but I think at least FLBR did not boat.

HR

JoeHifi · November 07, 2009, 12:33:08 PM

HR,

The link seems to be missing.

Joe

FLBentRider · November 07, 2009, 12:35:14 PM

I did not boat, but I did FTC.

Keep an eye on it. It is a lean cut and temp will climb on you faster than a brisket or butt.

JoeHifi · November 07, 2009, 12:39:03 PM

Thanks FLBentRider, I will.

Joe

FLBentRider · November 07, 2009, 12:43:55 PM

Here is the thread where I did one:

http://forum.bradleysmoker.com/index.php?topic=11005.0

JoeHifi · November 07, 2009, 01:24:28 PM

FLBentRider,

That's the thread that inspired me to get this sirloin roast.

Apart from the meat counter, all they was 'select'. I asked for a choice. They cut me a prime.
Should be fantastic.

This one is 6.25 lb.

Joe

Hopefull Romantic · November 08, 2009, 08:56:47 AM

Joe I am trully sorry for not posting the link I do remember that I copied it and forgot to post it apparantly.

I guess I was having a "senior moment". Have been having many of those lately ;D

Sorry again

HR

JoeHifi · November 08, 2009, 09:07:24 PM

Not a problem Hady.

I had a good time smoking it.

Next time I'm gonna try some other wood.

Joe

JoeHifi · November 12, 2009, 07:16:22 PM

Some follow up pictures:

Like FLB I didn't have time to process right away. So it went in the fridge overnight.

Out of fridge.

Not quite perfection... I'm learning...

Took this picture for another post. But my portion for tomorrow's lunch is clearly visible.

Joe

classicrockgriller · November 12, 2009, 07:38:43 PM

Looks fantastic Joe.

Who's eating lunch with you tomorrow?

JoeHifi · November 12, 2009, 07:43:32 PM

Thanks CRG.

Usually eat in my car. No time to stop.

Joe

Pachanga · November 13, 2009, 06:10:26 AM

Joe,

QuoteNot quite perfection... I'm learning...

That looks like perfection to me.

You used alternating cherry - pecan. You state that you are going to use another wood next time. Were you dissatisfied with the smoke flavor? I haven't used much of either of these in the Bradley puck form and am curious if there is a problem.

Thanks for the post. I may need to change the menu.

Good luck and you've done some good smoking,

Pachanga