Roast Beef on the smoker.

hitechredneck

Meat Mopper

Original poster

Jun 11, 2012

153

19

San Antonio Area

• Jun 24, 2012

• #1

Roast Beef...

S/CBP and Tony Chachere's only.

Here are some pics. 

Before:

About 2.5 hrs in.  IT perfect for Med Rare.  Pulled and wrapped.  This is the fat side.  Didn't want to handle it too much, so it's not very appetizing with this pic.

Last Pic.  Finished product.  Perfect for Roast Beef sandwiches this week for lunch...

 

crarcher

Newbie

Mar 24, 2012

23

10

Linn County, Iowa

• Jun 24, 2012

• #2

That looks perfect for my tastes, making my mouth water!!

 

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Jun 24, 2012

• #3

looks great

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jun 24, 2012

• #4

Great job, that looks perfect!

I would love a sammie of that 

 

davidhef88

Master of the Pit

OTBS Member

Jun 24, 2011

2,176

120

Rochester, NY

• Jun 24, 2012

• #5

Nice looking beef. Gonna be some good Sammie's.

 

hitechredneck

Meat Mopper

Original poster

Thread starter

Jun 11, 2012

153

19

San Antonio Area

• Jun 24, 2012

• #6

Thanks guys...  couldn't wait to try it.  Between the boss 

 and me and the kids, not sure if I'm going to have enough left over for lunch tomorrow much less all week. :)

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

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★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jun 25, 2012

• #7

Very nice looking Beef. If you like Au Jus to dip the meat or sandwiches in try this...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.

 

hitechredneck

Meat Mopper

Original poster

Thread starter

Jun 11, 2012

153

19

San Antonio Area

• Jun 25, 2012

• #8

That sounds pretty good...  :)  For this one, I simply used an onion, and some garlic dry in the drip pan.  It roasted them while the beef dripped on it, then when it was all done, I just gave it a quick ziz with the hand blender to keep all that veggie goodness in the jus...  A little horseradish and my life was complete.

 

spuds

Smoke Blower

Apr 6, 2012

84

12

'Girl' says Hi from the SoCal Mtns

• Jun 29, 2012

• #9

Perfect cooking time IMO,nice job!

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jun 29, 2012

• #10

Yummm...Meat look good!!!

 

jack07

Meat Mopper

Jun 11, 2012

211

12

Wisconsin

• Jun 29, 2012

• #11

Looks great!