New years eve Smoke! w/pics

FLBentRider · January 01, 2009, 11:32:34 AM

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.

FLBentRider · January 01, 2009, 01:13:58 PM

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.

pensrock · January 01, 2009, 02:09:21 PM

;D ;D FL, at least you have a good sense of humor about it. ;D ;D

FLBentRider · January 02, 2009, 05:26:16 AM

Here is a pic of the Roast Beef:

Smoking Duck · January 02, 2009, 05:37:21 AM

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

seemore · 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

FLBentRider · January 02, 2009, 03:50:43 PM

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.

Smoking Duck · January 02, 2009, 07:18:04 PM

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