Hi everyone. Yesterday I had a sick kid and had to stay home from work so I decided that I would smoke my 11# beef roast (I believe it was a bottom round, not the best cut for the application, but it was what I had on hand) early. I rubbed it down the night before with some beef roast rub that I picked up in St. Paul, MN this week when I was there for training. I wrapped it in plastic wrap and put it in the fridge overnight. I preheated my MES 40 to 240, put the roast in and dropped the temp to 225. I placed the sterilized probe in and smoked it using cherry woodchips until the IT hit 140. I then took it out of the smoker, double wrapped it in foil, and let it rest for about an hour. After it had rested, I put it in the fridge overnight to cool. Took it out this morning and used my older than dirt GE Slicer to slice it up. It is pretty tasty! I think the guys at the deer shack next weekend are going to be happy. Stay tuned as I also did a pastrami last night!
Here are the pics (sorry my camera work leaves something to be desired):
Rinsed and patted dry
Rubbed up and ready for the fridge
Ready for the smoker
All smoked up and ready to rest
All sliced up! Could barely keep Jon Jon (my 19 mo old) from eating it all as I was cutting it!
Where did I put my Horseradish???
Thanks for looking and keep your stick on the ice,
Bigfish
Here are the pics (sorry my camera work leaves something to be desired):
Rinsed and patted dry
Rubbed up and ready for the fridge
Ready for the smoker
All smoked up and ready to rest
All sliced up! Could barely keep Jon Jon (my 19 mo old) from eating it all as I was cutting it!
Where did I put my Horseradish???
Thanks for looking and keep your stick on the ice,
Bigfish
