Smokin' The Beef equivalent of Pork Shoulder Butt

Discussion in 'Beef' started by triple b, May 31, 2007.

  1. triple b

    triple b Smoking Fanatic OTBS Member

    They had Beef Blade[pot] roasts for $2/lb at Sobey's this week.
    So I thouhgt I'd do a pulled pork,beef style or maybe a poor man's brisket.
    I took one of roasts and rubbed it with Rib Rub.
    The other 2 I did with a brisket rub with some extra garlic andcumin,and chipotle powder.[I like my meat spicy!!]
    So I got them on at 10:40 a.m.
    And here are the pics.
    This is the one w/Rib Rub And the others with beef rub
    [​IMG] [​IMG]
    Loading them in the ECB with some garlic bulbs in EVOO[had to try it]
    [​IMG]
    And the Thin Blue Smoke! Plus a shot with the backyard [not bad for being in a city ,eh?]
    [​IMG] [​IMG]

    Back soon with more pics.
    Wrapped them in double foil at 3 p.m.[Added some Habenero BBQ sauce to keep them moist!] with an internal temp. of 170°
    That cooled them off a bit. It's 3:30 and they're just coming back to 170°
    Smoker holding steady at 254°F.
    Back soon with updates and more pics,I hope!
    Wish me LUCK!
     
  2. jts70

    jts70 Smoking Fanatic OTBS Member

    Looks awesome!
     
  3. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    lickin my lips already
     
  4. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Drool control is now being fully engaged. Looks great.
     
  5. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Looks yummy!
     
  6. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    <drool mode>ARRRGGGHHHH...EAT...MORE...YUMMM!!!</drool mode> [​IMG]
     
  7. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    And to think, i had a salad tonite,[​IMG] waiting for final pics
     
  8. deejaydebi

    deejaydebi Smoking Guru

    Looking really good there Triple B. They had blade "steaks" here on sale last week for 3.99/lb I was wondering about them. I never heard of blade steaks. Seems they'd be tough as shoe leather.
     
  9. squeezy

    squeezy Master of the Pit OTBS Member

    Nice job Bro! ... no wonder you've been so quiet ... you been busy!
    Pix look great! [​IMG]
    What time should I come for samples?[​IMG]
     
  10. triple b

    triple b Smoking Fanatic OTBS Member

    Around 4:15 p.m. the internal temp. had gone up to 202°F
    That's when I took them off and put them in my mini cooler to rest.
    I took them out around 5:30 and sliced.
    They still weren't done enough to pull.--I need to be more patient,but what can you do when you're hungry?
    The one pic is a little blurry,but so was I! hehe
    I should've took more,but no! Hunger over ruled!

    [​IMG] [​IMG] [​IMG]
    When garlic came off Piece of beef with juices & BBQ sauce.Followed by the blurry cut up beef.

    It was good and tender and TASTY!
    But,no discernable smoke ring.
    I'll keep trying!!
    How about a pic of my backyard?
    [​IMG]

    Take care y'all!!
    p.s. Squeezy my brother you can come over anytime for samples!
     
  11. triple b

    triple b Smoking Fanatic OTBS Member

    Hi Debi,
    Blade steaks are from the shoulder just like a pork shoulder butt.
    Blade steaks can go either way,some tender[the higher the fat content(marbling) the more tender it seems to be] and some tough.
    Another way I tested blade steaks was to press down on the meat with my finger.If it felt really soft,it would be more tender,if it seemed firm it would be tough as nails.
    And I thought 3.69 and up was expensive here.

    Hope this helps.
    Brian
     
  12. squeezy

    squeezy Master of the Pit OTBS Member

    Looks great to me Bro ... I will be over in a couple hours or so ....[​IMG]
     
  13. squeezy

    squeezy Master of the Pit OTBS Member

    OK folks ... got my samples ... no complaints from me! (I think chefs are a little hard on themselves) and there was a small smoke ring. (bonus points) It was moist, tender, and most of all tasty! ... and now I know what I'm having for lunch at work tonight ... WoooHooo!!!![​IMG]
     
  14. triple b

    triple b Smoking Fanatic OTBS Member

    Thanks for your support "Dad"![bro]
    but I also know now patience is the best policy!
    [​IMG]
     
  15. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Gurgle, gurgle.............emptys drool bucket.............[​IMG]
     
  16. deejaydebi

    deejaydebi Smoking Guru

    Thanks Brian - I don't know why but any beef except brisket (which is usually $2.99/lb) is almost untouchable here for the past year. Even hamburger has been averaging $3/lb.
     
  17. triple b

    triple b Smoking Fanatic OTBS Member

    Hi again Debi,
    I just got a brisket this week on sale at Sobey's [Canadian Grocer]
    it was only $2.99/lb.They also have lean ground beef at $1.79/lb this week.
    So I'm doing the brisket today.
    My first! Couldn't afford it before now.
    It's a litle one ,just under 7 lb.
    It's been on since 5:30 this morning.
    My remote Maverick says internal temp is 153°F
    and smoker temp. is 224°F and it's only 7:40 a.m.
    Wish me luck.
     
  18. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Blame it on Ethanol production.

    Same thing happened in Mexico with tortilla prices when farmers started sending more corn away to produce Ethanol....caused riots in some of the towns outside Mexico City.
     
  19. squeezy

    squeezy Master of the Pit OTBS Member

    Hey Bro ... almost 4 pm ...we need an update here! [​IMG]
     

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