7 Bone roast smoked overnight

Discussion in 'Beef' started by daveomak, Sep 6, 2011.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Grabbed a 7 bone chuck from the store.....Bride challenged me to make it tender in the smoker....

    Said it had to be braised......We will see......

    Seasoned with Montreal steak, garlic and onion.....

    Rubbed with Chef JimmyJ's Rosemary infused oil recipe......


    In the smoker @ 210....w/pellets.........


    Smoker set to about 200


    Damper and chip drawer are wide open for the 4 hour smoke...

    I find with the dampers wide open, the smoker acts more like a

    convection oven with a good breeze w/smoke tickeling the meat....

    and a thin smoke ring forms just under the bark....


    Perfect smoking conditions........


    After a 2 hour "dry out" period @ 125.....4 hours of smoke @ 210....

    Put roast in pan and foil tight........close chip drawer...

    lower smoker to 185 for an all-nighter.. it is 10PM now.....

    Did Not add any liquid to the pan......

    It is 6AM....smoker was at 186 this morning........

    In the kitchen and the bones fell out of the meat.........

    I will leave it in its juice and re-foil it for an hour or so

    to readsorb the juices....

    This is just a guess but I think I will ask bride for Smashed garlicky spuds with

    gravy made from the juice in the pan....Garden green beans w/bacon......Pickled garden cukes and sweet onions....

    I know it is going to be about 100 Deg today and we should be eating a chilled soup, salad with shrimp, Iced tea and a sorbet but..........That Ain't Dave......meat and spuds w/gravy type of guy......

    I don't know if I will get pics of the dinner plate 'cause I get crap for takin' pics as I sit down to eat...

    We will see how tough Dave is when it comes to pics tonight.....Thanks for lookin'......


    The smoke ring on the roast....In An Electric Smoker ????

    This is going to start a controversy.....


  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious Dave!

    Great job!

    Smoke ring too!
  3. venture

    venture Smoking Guru OTBS Member

    Way to go, Dave!

    Good luck and good smoking.
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Allright Dave - looks like a homerun from here. On the picture thing, I got Mrs Scar taking pics now LOL
  5. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks Deadly!!!!
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I love it when a plan comes together...AND...Show my Wife there isn't anything I can't do with food...JJ
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Nice job Dave! Now the real punishment of the wife on loosing that bet is that she's isn't aloud to have any! LOL [​IMG]
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Hey Dave,

    The beauty of burning pellets My Friend!!!!

    Are you messing with the output of your element, or is your dimmer on "High"?

  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    It looks great to me Dave.
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Outstanding from here!!

  11. Looks awesome Dave. I love these chuck roast. They're cheap & with a little love they get as good, if not better than a premium cut of meat. Great job! 
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Todd, evening.........The pellets really add a lot of BTU's to the smoker, expecially in that wide tray I was using.....I had the dimmer set to run the smoker at approx 130 deg, the actual smoker temp was 205 with the tray of pellets burning.....When the pellets burned out and it was time to set the smoker for overnight at 190 or so, I had to set the dimmer to control at 180 and it ran all night at 185.........No on/.off from the controller....I really like that feature about controlling the heat......The really cool thing is you can still set the controller in the event I screw up on the setting and the controller will still shut the smoker off if I have an overtemp.....

    I would guess....the dimmer is running at about 20-30% to maintain 180 deg F.(160-240 watts)  I guess I should put in some test ports on the wires to check it out for times like this.........

    I really like running the dampers wide open and controlling the temp with the dimmer.....That is really easy......Feel free to ask me what-ever about the dimmer....Dave
  13. jak757

    jak757 Smoking Fanatic Group Lead

    Tasty looking roast Dave -- great job!
  14. moikel

    moikel Master of the Pit OTBS Member

    OK now thats a serious looking bit of beef. [​IMG]The dimmer is new to me. I have a masterbuilt that looks like its the same vintage, 2010 but allow time lag & difference for downunder.No dimmer option offered.Im still working out what sort of stuff I like & what suits the people Im feeding so dont have to run out for more options just yet. But still would love to know what the point of dimmer is. Thanks for tips about baffle & chip loader,big help. Couple of my maori friends coming over for dinner tonight. Masterstock then smoked pork ribs,Nth African chicken ,&Tua Tua( New Zealand surf clams) if I can find them. That really is good looking meal,you put together.
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Moikel, evening.....The object of the dimmer is to control the output heat of the electric burner....Think of it as a gas flame with a valve...only it is a watt burner on a dimmer........Controlled correctly there is no on/off of the element for a controlled, even temp smoke....

    Check the bottom of my thread for the workings I put together.......Dave......PS.....AMNS or AMPS highly recommended for smoke with this setup....
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Now.....That is not your Mama's potroast.........Gravy from the Jus.....Garlic in the smashed taters..........Forgot to mention bacon in the beans so they are NAKED.........but they are fresh from the garden............Thanks for lookin' again.......Dave eatin' PR & gravy in 90+ deg heat..........tough bein' me.....

  17. raptor700

    raptor700 Master of the Pit OTBS Member

    You're correct!
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    My thought is.......with the increased heat from the pellets....and the increased airfow with the chip drawer removed.......the same conditions in a wood fired or propane or whatever are duplicated in the watt burner........What say you ?????????

    I'm a newby idiot with an idea that seems credible........Dave
  19. flash

    flash Smoking Guru OTBS Member

    Well I hoped you used some Mojo on that 7 bone chuck??  We find they pull pretty good and take them to 210 before removing and pulling. Always been nice and tender. I found this to be one of my go to chucks for Pulled Beef, when we can find it. Good job Dave, heck of a bark.
  20. africanmeat

    africanmeat Master of the Pit OTBS Member

    O BOY it looks really good Dave.makes me leave the office and go home and smoke something .

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