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Beef roast in the smoke.

post #1 of 13
Thread Starter 

It's in the smoker now. Qview to come.

post #2 of 13

What cut is the beef roast ?  What temp are you taking it to ? 

post #3 of 13
Thread Starter 

It is a top loin roast. I like them medium/rare but Amy likes them medium. I am thinking about just below 140* IT. Since this was the last day to sell it was 50% off so $20.60. I used a steak rub. The dark color at the bottom is the shadow of my hands holding the camera.

 

post #4 of 13
Quote:
Originally Posted by Tom 178 View Post
 

It is a top loin roast. I like them medium/rare but Amy likes them medium. I am thinking about just below 140* IT. Since this was the last day to sell it was 50% off so $20.60. I used a steak rub. The dark color at the bottom is the shadow of my hands holding the camera.

 

 

 

 

Nice score!  That almost looks like a NY Strip.  Should be tasty.    I'd be tempted to pull it 10 degrees earlier then do a quick reverse sear on it either on a grill or a 500+ degree oven.   Would give it a nice crispy crust while maintaining a consistent edge to edge color on the inside.

post #5 of 13
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

 

Nice score!  That almost looks like a NY Strip.  Should be tasty.    I'd be tempted to pull it 10 degrees earlier then do a quick reverse sear on it either on a grill or a 500+ degree oven.   Would give it a nice crispy crust while maintaining a consistent edge to edge color on the inside.


That sounds like a good plan, I think I'll try it. Thanks!

post #6 of 13
Quote:
Originally Posted by Tom 178 View Post
 


That sounds like a good plan, I think I'll try it. Thanks!

 

 

You're welcome.  Just be careful not to over do it.  While a crisp crust is nice, you probably don't want it at the expense of a good internal color/temp. 

post #7 of 13
Thread Starter 

Here is how it came out after grilling it a little on the gas grill.

 

 

 

 

I had scored the fat cap to get some rub down by the meat, then when I put it on the gas grill to sear some of the fat got flaming and came off. It was real good and I'm going to try again. I took it out at 140* then put on the hot fiery gas grill.

post #8 of 13
Quote:
Originally Posted by Tom 178 View Post
 

Here is how it came out after grilling it a little on the gas grill.

 

 

 

 

I had scored the fat cap to get some rub down by the meat, then when I put it on the gas grill to sear some of the fat got flaming and came off. It was real good and I'm going to try again. I took it out at 140* then put on the hot fiery gas grill.

 

 

Depending on how you like your beef cooked, it looks like you absolutely nailed it.   Seriously, that looks really, really good. 

post #9 of 13
Thread Starter 

Thanks Demosthenes9 it was some good eating. Next time I'll feel more confident on the searing and it will be better.

post #10 of 13
That looks awesome !
post #11 of 13

Drool

post #12 of 13
Quote:
Originally Posted by Tom 178 View Post
 

Thanks Demosthenes9 it was some good eating. Next time I'll feel more confident on the searing and it will be better.

 

 

You're welcome Tom.  As for the sear, quite honestly, I don't see anything wrong with it at all, so I'm not sure what will be better about it.    Seriously dude, it looks great.

post #13 of 13

Very Nice !!!

 

Gary

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