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First beef on the smoker

post #1 of 10
Thread Starter 

Picked up a 3.3 lb top round. Rubbed it with montreal seasoning, onion powder and garlic powder. only had 5 hrs to let it sit in the fridge as it was a last minute purchase this morning. also put some red potatoes on and 2 eggs to try smoking them. Cooking everything on my UDS. Planning to cook to 130 and wrap to sit till dinner. Put it on at noon @ 220 - 225 pit temp. a little windy today so the temps are fluctuating a bit.



post #2 of 10
Should be tasty!
post #3 of 10

Nice looking Beef there. Should be great.

post #4 of 10

Looks Good




post #5 of 10
Thread Starter 

Well that cooked pretty fast. Hit 130 at 2.25 hrs. took it out, foiled it, stuck the probe back in to see how high it got resting, wrapped in a towel and in a cooler. Temp rose to 136 before starting to fall again. Took it out and sliced it as thin as I could with a knife. Damn It tastes good. On my remake list. Told the wife I wanted a slicer for my birthday at the end of the month.






The eggs were good too. Just barely a hint of smoke taste. Definately making deviled eggs out of it in the future. Will have to try cold smoke when I get set up for that. 

post #6 of 10

yum! looks great!

post #7 of 10
Nice looking hunk of beef!
post #8 of 10

Very nice job, I say you did great     points1.png



post #9 of 10
Thread Starter 

Thanks guys. Think this just helped me convince the wife I need a slicer. Thumbs Up  She said I cut it a little too thick for sandwiches. But man it's great eating the slices. Having trouble walking away. My 5 year old loves it too.

post #10 of 10

:points:Gunkle That looks great I can bring my slicer up for steak and eggs breakfast JK 

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