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Foiling ?

post #1 of 8
Thread Starter 

I'm following another person's thread for smoking a bottom round roast.  They said that they smoked until IT = 140.  Then they pulled the meat out of the smoker, foiled it and let it rest for about 45 mins.

 

When they say, "foiled it" do they mean to tent the meat with foil on a platter or do they mean to wrap it tightly in a double layer of foil ?

 

I'm thinking it's the wrap it tightly but wanted to confirm ?  (my guess is that would preserve moisture)

 

 

post #2 of 8

Tent it in a foil pan & leave the temp probe in it. It will cook just sitting on the counter. The internal meat temp will go up about 10 degrees in a half hour. We like our's rare so we pull it out at 120 & let it rise to 130 on the counter. If you have a pan under it in the smoker just use that pan & leave the juices in it while it rests. If you want a great Au Jus recipe here's Chef JJ's

 

 

                                    ChefJimmy’s Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, 

THEN  add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. 

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

post #3 of 8
Thread Starter 

Thanks - she's resting right now.

 

This smoke went quickly.  I had her on the smoker at 225 at around 8:45 and pulled her at 135 around 11:00.

 

This was about a 3.5 lb bottom round roast.  Does that sound about right ?

post #4 of 8

drool.gif great looking recipe !!

post #5 of 8

Yes that sounds about right. Looking forward to seeing you cut into it.

post #6 of 8
Thread Starter 

I let it stand for about an hour and just carved her up.  Came out just on the rare side of medium.  Some pink but not too much.  Early reviews from the family was that the beef was yummy.

 

Unfortunately, I didn't get a shot for a q-view.  That'll come after a little more practice.

 

Still on the smoker I've got a 5 lb chuck roast that I'm doing up to make some pulled chuckie for eatin' while watching today's Ravens game.

 

Thanks for the coaching

post #7 of 8

I'm glad it turned out good for you!

post #8 of 8

Al has my vote.

 

I tent any meat I am taking to medium rare.  For something taken to high temps like a butt, brisket or chuckie I will foil tightly and rest in a cooler with some towels.

 

Good luck and good smoking.

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