beef pot roast w/ qview

Discussion in 'Beef' started by coffee_junkie, May 16, 2009.

  1. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Well here is my project for tomorrow. some of you my have read my first post about these, so I got them unthawed and they where both about the same cut except on has a round bone in it the other has a "blade" bone running through.
    So heres the scoop, I rubbed this evening with yellow mustard and some grill creations sweet and spicy rub (cinnamon and chipoltle) and will let sit in the fridge over night. I was thinking I'd get up around 5am and get the smoker rolling and throw them on about 5:30 or so. I am planning on eating around 6:30pm would that give me enough time? I plan on smoking at 250* and taking the meat to 200* internal and pulling, I am gonna use the finishing sauce (with my own modifications of course) and serving on some hoagies. Do y'all think I will have time to cook and rest in the cooler for a couple hours (one hour minimum)? I would say these are around 4 lbs each but just a guess.
    I am gonna use a mixture of cherry and pecan. Am I on the right track?
    Also notice the new thermometer, it has a dual probe which reads meat temp and oven temp, it think it will be a handy little tool.
  2. rivet

    rivet Master of the Pit OTBS Member

    If you're going to pull them, and you are starting at 0530, you should have just enough time to make the dinnerbell!

    Nice looking roasts, keep us posted with pics too. Liked the chipotle cinnamon mix idea.....and this is from someone who desn't like cinamon. The idea of the flavors seem to meld well.

    Good to go!
  3. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    okay so I got the roasts on the smoker around 530 am. Now it is 9:48 and they are stalled out at 145* the smoker has been running around 230 but not more, does that seem too fast? Whats up I figured it would take all day....hopefully they will stall for several hours....
  4. bigsteve

    bigsteve Master of the Pit

    When I've done chuckies at around 230* they got up over 140 pretty quick, then s-l-o-w-e-d down.

    Rivet has done a whole lot more Q-ing then me. But I thought you were starting too early. I guess we'll know when they're done!
  5. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Like Big Steve said, it slowed WAY DOWN. I let er roll until 160* foiled and then took er to 200* then rested in a cooler wrapped in an old feather down jacket, they rested for 3.5 hrs and when I took them out they where still at 164* on was not easy to pull so I just sliced it and the other just fell apart. I will definatly use that rub again...also I spritzed every hour or so with a mixture of pomegranite/cherry juice and crown royal. Every body including me really enjoyed the heck outta it. Hope you enjoy the qview, it was my first attempt at beef and it was succesful.
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks great and as long as it was succesful in your mind that is all that counts.
  7. farnsworth

    farnsworth Fire Starter

    Thanks for the post - I've been looking around for what to do with a small blade roast.

  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Thats a great job coffee stick with and it all will come out right.
  9. new2que

    new2que Meat Mopper

    CROWN???? That goes in your tummy man! not on the beef!  Just kidding, but only sort of, thats one expensive (and most favorite) libation of mine that I couldn't imagine using as a spritzer!  Although I must say, it makes everything better so it couldn't hurt the beef!

    Great Qview!

Share This Page