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NY Boneless Spoon Roast

post #1 of 12
Thread Starter 
first smoke of the year and it turned out awesome. Didn't have much fat in it, so still a tiny bit tough. Took it to 125 then double wrapped it in foil and a towel and let it rest for an hour. Got up to 135. PERFECT.

Used pecan wood with McCormicks steak rub. It had great flavor and will feed me lunch for the week. Should have sliced it more thinly, but I didn't.


post #2 of 12

Nice, I could stand some of those for lunches 

 

gary

post #3 of 12

Looks tasty.   Thin slicing helps, but cooking at a very low temp helps even more.

post #4 of 12
Looks tasty,nothing like a great sammie!
post #5 of 12
Looks tasty! Nice Smoke!
post #6 of 12
Looks great ! icon14.gif
post #7 of 12
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post

Looks tasty.   Thin slicing helps, but cooking at a very low temp helps even more.

Did it at 235*. What temp would you suggest?
post #8 of 12
Nice looking roast. Great color.
post #9 of 12
Quote:
Originally Posted by bgosnell151 View Post


Did it at 235*. What temp would you suggest?

 

Ideally,  200 or even lower if you have the time.    Don't get me wrong, it's good at 235, better at 225, and even better at temps lower than that. 

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post

Ideally,  200 or even lower if you have the time.    Don't get me wrong, it's good at 235, better at 225, and even better at temps lower than that. 
thanks... I will try lower next time.
post #11 of 12

Nice 151 . Thumbs Up

post #12 of 12
Quote:
Originally Posted by bgosnell151 View Post


thanks... I will try lower next time.

 

You're welcome.  

 

BTW, a more detailed explanation for the advice given is that meat fibers tend to constrict as the cooking temp goes up.  On a very tender cut like a Ribeye or a filet/tenderloin, it's not really a concern and 225 - 250 is just fine.     On cuts like Sirloin butt, Sirloin tip, top or bottom round, the lower the cooking temp, the less the muscle fibers constrict, the more tender it will be.

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