19 LB Top Round & two 8 lb Butts

Discussion in 'Beef' started by nauidvr1, Oct 12, 2007.

  1. nauidvr1

    nauidvr1 Smoke Blower

    Hi all,
    I am going to start smoking tonight, late (1-2am), for a party Saturday afternoon at 4pm. I have a 19 lb Top Round that is going to be used for sliced pit beef sandwiches, and two 8 lb Butts for pulled pork sandwiches.

    Anyone have any tips for me that will make sure the Top Round turns out good?

    I plan on cutting the Top Round in half to insure I can smoke to the proper internal temp, in the time I have allowed myself. I did not want the beef or the pork butts to be done to soon, and then have to hold them for 6+ hours. I know the butts take me about 10 hours so I figured that if I started at 2am they'll be done a 12:00 noon and then they can go in the cooler for holding, will shred the Butts with my Bear Claws at the party.

    I thought about searing the Top Round, like I do my briskets - what do you guys think?
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    What kind of internal temp are you taking that beef? What pit temp?
     
  3. shellbellc

    shellbellc Master of the Pit OTBS Member

    my brother-in-law is a caterer and he uses top rounds for his roast beef sammies. He initially cooks them rare, then refriderates them. Once cold they are easier to slice. He then re-heats for delivery, which is why he originally cooks them rare, they will cook more during the re-heat and chafing stage. I love his roast beef, I can't imagine how good that would be smoked first!
     
  4. nauidvr1

    nauidvr1 Smoke Blower

    Plan on taking the beef to 130-135 internal, and a pit temp of 250 (Max my smoker can do). Will the Butts be OK at 250 pit temp or should I back the temp down a bit to get a good cook on both meats?
     
  5. fatback joe

    fatback joe Master of the Pit OTBS Member

    Sounds like a good plan to me. If 250 is the max then 250 is the max. [​IMG] I like the planned internal temp as well.......don't forget that you will probably get a 5-10 increase on it while it is resting, so make sure that figures into your plans. Sear or not to sear......personally I would not bother, but that is just me.

    The butts will be just fine at 250, in fact, that is my preferred smoking temp for butts.

    IMO you are right on the money.........Happy Cooking. [​IMG]
     
  6. nauidvr1

    nauidvr1 Smoke Blower

    Well, It sounds like I have a good plan and I have learned something from being here on this forum.

    I just made a quadruple batch of Jeff's Rub and a double batch of his BBQ sauce. Wow, That sauce is good, just the right heat for my liking and I hope it goes over well at the party, but may be too hot for some.
     
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Just don't forget the pic's............otherwise it never happened![​IMG]
     
  8. nauidvr1

    nauidvr1 Smoke Blower

    Well, I messed up a bit. Being that had done a similar smoke (similar to this one) with 2 Butts and a Brisket a few months ago. I thought the beef would take the longest (Butts usually take 10 hours) and I was DEAD wrong.

    I got everything in the smoker at 3am, set all my temp probes and took the remote monitor with me to bed. I decided to remote monitor the Pork Butts because I "thought" they would be the first done.

    With a pit temp of 250, my wife woke me at 10am (7 hours in to the smoke I thought would take 10-12 hours) and said she heard my non-remote temp probe alarming (had alarm set for 130). My wife rises early every day and I should have left her a note on the table to check the temps as soon as she got up, but I didn't. Anyhow, I JUMPED out of bed and flew out to the smoker, 'cause I knew the non-remote temp probe was in the beef. It's temp was 175 - I knew right then I had messed up in a major way.

    I open the door to the smoker and shut it down ASAP. The pork was up to 176-180, so I was good on temp for the pork. I pulled the beef out and took it inside to slice into it. Remember that I had cut the beef in to two pieces - this was my only saving grace. One of the pieces was well done thru & thru, but the other was thicker and was about medium to medium well. The beef has excellent flavor (smoked with oak & cherry mix), but the piece that was well done - the texture was not pleasing to me.

    I guess the other saving grace I have, is that most people slather there pit beef sandwiches with BBQ sauce and will never notice. I made Jeff's recipe for the BBQ sauce and it turned out great - maybe it will help me. I also did a double batch of Butch's Wicked Baked Beans and there just to die for.

    What do you think guys & gals - will I make it through the day without to much embarrasement?

    Here is some Q-View for ya'll

    [​IMG]
     
  9. nauidvr1

    nauidvr1 Smoke Blower

    Updated post with Q-view pic above.

    Turns out I was worried about it for nothing. Most people at the party came back for seconds on the beef, and some even came back for third helpings! Seems that I was the only one who even cared that I had over cooked it - I guess I am hard on myself.

    The Pork butts were the best I had ever done. I coated them with dijon mustard and then seasoned them with Jeff's Rib Rub, man were they good!
     
  10. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    still looks good from here.
     
  11. nauidvr1

    nauidvr1 Smoke Blower

    Thanks gypsyseagod.

    I will try to get the other pictures of the completed meats posted tonight for some more Q-view.
     
  12. AWESOME lookin Q ! A job well done.
    Where can I get some Bear claws for the pulled pork ?

    John C
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

  14. deejaydebi

    deejaydebi Smoking Guru

    Looking good Naui! I love to see a full smoker! Can't wait to see the finals. Your going to do fine - nothing to worry about![​IMG]
     
  15. Thanks for the link. Are these good for pulling pork ?
     
  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    thast what they are made for.......pulling pork AND brisket if you so choose too, they werk on chicken to a certain extant


    d8de
     
  17. squeezy

    squeezy Master of the Pit OTBS Member

    I bought mine on eBay!
     
  18. nauidvr1

    nauidvr1 Smoke Blower

    More Q-view for ya'll!

    The Top Round as it was seasoned (Worchestersire Sauce, Montreal Steak Seasoning, and some home made seasoning) - YES, those are full size cookie sheets. That Top Round was one big 19 lb hunk of meat till I cut it in half!

    [​IMG]

    Pork Being pulled

    [​IMG]

    [​IMG]
     
  19. So with that much meat how do you keep the temperature consistent at the different levels in your smoker?

    I have a Brinkman Verticla with two shelves for food, but the top shelf can be quite a bit cooler than the lower cooking shelf.

    I cook with all wood by the way.
     
  20. nauidvr1

    nauidvr1 Smoke Blower

    morris,
    My smoker is electric and it is insulated. I do not have a problem with temps on different levels. I also go by internal temp of the meat as a rule.
     

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