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Howdy from Trappe, PA

post #1 of 15
Thread Starter 



I'm in Trappe, PA.  I have an Masterbuilt 30" electric smoker.  It's been working quite well, easy.  I'm new to smoking, did some years ago but now I'm back.  I did a beef loing first, 4#, 2 hours with hickory. Just used kosher salt and black pepper.  I almost wept it was so good.

post #2 of 15

Welcome to SMF glad you joined us...

post #3 of 15
Thread Starter 

Thanks.  I'm looking to smoke a 13# strip steak roast.  Any advice?  Temp, time, wood...anything! 

post #4 of 15

Welcome to the SMF Family...On that Strip Loin...Rub it down with Montreal Steak Seasoning or your fav. and smoke at 225*F with Oak or Hickory if you want a stonger smoke flavor...Take it to and Internal Temp of 120* for Rare, 130* Med Rare, 140 * Med, 150* Med Well  or 160*F for Worthless!...Let it rest tented with Foil for a minimum of 30 minutes before carving...Hard to say how long it will take I'm guessing 2-3 hours to get to 120-130*F...Try this Recipe, I don't think you will be disappointed...JJ


Smokey 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 #5 of 15

Welcome aboard!


Good luck and good smoking.

post #6 of 15

Hello and welcome1.gifto SMF 


Please do us a favor and update your profile to include your location 


post #7 of 15
Thread Starter 

Hey Chef Jimmy,


Thanks!  I'm going to try it, love the Montreal rub.  I'll let ya know how it goes.

post #8 of 15
Thread Starter 

Hey Jimmy,


How long before smoking do you rub it?  Night before, an hour before...?  Thanks, again!

post #9 of 15

Welcome.....ask plenty of questions because these guys have the answers

post #10 of 15

welcome1.gif to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking  5-Day e-Course

post #11 of 15
welcome1.gif TO SMF
post #12 of 15

welcome1.gif  Glad to have you aboard!

post #13 of 15
Thread Starter 

OK. It was delicious!  My wife loved it.  I rubbed it with a goodly amount of Montreal and let it sit six hours.  Smoked with hickory, not a whole lot, for 3 hours to IT of 145F.  (Next time I'll go less, wasn't as red as I prefer but it was how my wife likes it.) Tented for 30 minutes with foil.  Brilliant!  Thanks, Chef Jimmy!  I did put it on the grill at 600F for a minute at the end, but, I had to be careful it almost became a ball of fire - another lesson learned.


I only used 7 of the 13# piece I bought.  I'm game for any other smoke recipes.


Next, though, I'm thinking pork.  Something pork.  No idea what yet.  I love ribs.

post #14 of 15

Welcome!!!!!!  yahoo.gif

post #15 of 15

Welcome!!!!!!  yahoo.gif

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