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First time using my resale shop Sportsman Smoker

post #1 of 12
Thread Starter 
Picked up a used Sportsmans Smoker for $20 last week. Today I'm doing a 6 lb beef top round. Marinated overnight in spicy Italian plus a little Duck Commander marinade. Put a heads worth of garlic clove in slits I cut into the roast. And then used a homemade rub of salt, pepper, red pepper, garlic powder, adobo, and Duck Commander Rub mixed in. I'm smoking with hickory chips at 200 for 2 hrs, and then wrapping until it reaches 130 in the center. Feedback? This is my 2nd posting on SMF, and I'm usually a charcoal grill guy, not smoking.
post #2 of 12

texas.gifHello Salty and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

 

Gary

post #3 of 12

Should have said BTG8R     not Salty    Sorry

 

Gary

post #4 of 12

Welcome aboard!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

 

Your plan sounds solid to me...although you could run your smoker hotter than 200 with good results.  225-250* range is still low and slow enough to get a nice smoke infused roast.  Good luck!  Be sure to let us know how it turns out.

 

Red

post #5 of 12
Thread Starter 
Thanks for the good words. Gary, I'm a former East Texan, lived in Kaufman County from 02 - 2011. Back home in Central Florida now.
As far as the cooking, I've been struggling to keep temps consistent, but the meat is looking good after 4.5 hours.
post #6 of 12
Quote:
Originally Posted by BTG8R View Post

Picked up a used Sportsmans Smoker for $20 last week. Today I'm doing a 6 lb beef top round. Marinated overnight in spicy Italian plus a little Duck Commander marinade. Put a heads worth of garlic clove in slits I cut into the roast. And then used a homemade rub of salt, pepper, red pepper, garlic powder, adobo, and Duck Commander Rub mixed in. I'm smoking with hickory chips at 200 for 2 hrs, and then wrapping until it reaches 130 in the center. Feedback? This is my 2nd posting on SMF, and I'm usually a charcoal grill guy, not smoking.

 

Did you pick out all of the spice that was Phil's contribution.........ROFLMAO!

post #7 of 12
Thread Starter 
Absolutely not!
post #8 of 12

Welcome to the boards!

post #9 of 12

Let us see how it turned out

 

Gary

post #10 of 12
Thread Starter 
OK, 2nd time I've forgotten to take a finished pic. The flavor was good. Done ness was a little off. I took it off at 132. The bottom of the roast was too done, the top half was perfect. I don't like this cut for the smoker, lots of connective tissue, even after marinating 18 hours, and cooking for 6, it was a little tough.
post #11 of 12

Welcome BTG!  We are happy you joined the group! You're gonna have lots of fun with that $20 investment! 

post #12 of 12

MERRY CHRISTMAS from GARY in EAST TEXAS

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