15 lb Top Surloin roast

beefmann · August 29, 2008, 07:27:57 AM

hey all

bought a 15 lb top surloin roast and it is going into the smoker tonight.

in the package

better shot

out of the packaage and trimmed

covered in minced garlic

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

bflosmoke · August 29, 2008, 08:05:18 AM

Wow
I bet thats going to be great! Did I read the price right as being under $40 bucks?

beefmann · August 29, 2008, 08:44:16 AM

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

westexasmoker · August 29, 2008, 10:26:21 AM

Thats a beauty beefmann, can't wait to see the end results!! I'm drooling already! ;D

C

Consiglieri · August 29, 2008, 10:53:57 AM

What time's dinner and what can I bring?

bflosmoke · August 29, 2008, 11:09:39 AM

I know what you guys meen. I just caught the dog licking my computer screen

beefmann · August 29, 2008, 04:59:24 PM

40 minute standing ready to be put into the smoker

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

FLBentRider · August 29, 2008, 05:09:31 PM

Why the foil ?

westexasmoker · August 29, 2008, 05:25:19 PM

Quote from: FLBentRider on August 29, 2008, 05:09:31 PM
Why the foil ?

I'm with FL? ??? ::) ???

C

beefmann · August 29, 2008, 05:42:43 PM

easier clean up ... less messy..

have tried it with and with out the foil and I am unable to tell the difference on taste

Habanero Smoker · August 30, 2008, 02:30:57 AM

Why are you taking top loin to such a high temperature? Is your end goal pulled beef?

FLBentRider · August 30, 2008, 05:33:54 AM

I'm with Habs, I wouldn't take it to more than 140 - we like Rare.

beefmann · August 30, 2008, 06:53:36 AM

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