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smoking a top rump tomorrow...ideas needed please! - Page 3

post #41 of 57
Quote:
Originally Posted by KC5TPY View Post
 

NOW BOYS!  Put your smokers away and play nice.  :icon_biggrin:

 

I have not tried Demos method but he does produce some fine looking meat.  On the other hand, as most folks know I smoke meats at higher temps than most others.  I ain't got no dog in this fight but personally I am not totally convinced that low and slow caused it to be tough.  I do GET your thought Wade.  The lack of fat and connective tissue in the cut causes the meat to dry out and what little moisture in the cut to drain from the meat during the low and slow process.  Thus with you rest it which would allow the juices to redistribute and allow the meat to relax; just aint gonna happen. I think to make it a fair test; an IT should be agreed upon. + - how many degrees and the same time rest period of x?  Interesting test Wade.  Look forward to the results!  Keep Smokin!

Danny

 

 

 

Danny, perhaps I'm misreading things but I think everything's fine between Wade and myself.   Just a good old fashioned difference of opinion that Wade is going to put to the test.  I'm quite looking forward to it.  Just wish I could be there to enjoy the process and taste the results.

 

Biggest problem with the comparison would be trying to time things to do a side by side taste test.   Would be easier to do two controlled cooks with same finished IT and similar time for resting.  One thing to remember though is that carryover cooking will have more of an effect on the roast cooked at a higher temp, so that might be adjusted for.

 

 

 

 

post #42 of 57
Thread Starter 
The complexity of cooking using different smoked would be a challenge, with indisputably differing sizes of beef, charcoal and wood chunks. That being said, it's not a scientific investigation, it's eating meat and lots of it! Wade thanks for the offer, however I have 2 little ones and my weekends are really not my own at the moment! I do however look forward to seeing your effort and hopefully adding mine into the mix.

Happy smoking

Justin
post #43 of 57

Hi Demo.  SURE!  All is good with you and Wade.  Just teasin everyone a bit.  I too look forward to the results.  Yes I do agree that it would be a challenge to have a "side by side" taste test due to timing issues.  Ya hear that Wade?  I said "a challenge".  He won't let that go.  :ROTF  In redneck speak Wade is a "good ole boy".  Yes, I'll pay for that.  He gives as good as he gets.  We will see how it all turns out.  Watch this space.

Danny

post #44 of 57

Two lumps of rump of about 1.5 Kg (~3.3 pounds) each were ordered earlier in the week and I will pick them up on the way home tonight.

post #45 of 57
Thread Starter 
I'm gutted, went to Bells (local butchers) no rump! The only other offerings were disgracefully small in tescos. So I have a part forerib instead (not that I'm complaining...). Won't be joining in the top rump smoking this weekend!

On a plus I have received my mesquite and pecan chunks to join the hickory chips I already have.

Sorry Wade! I look forward to seeing how yours goes.

Happy smoking

Justin
post #46 of 57
Quote:
Originally Posted by irishkamadoguy View Post

On a plus I have received my mesquite and pecan chunks to join the hickory chips I already have.

Justin

 

Let us know how you get on with them. They are both great woods but the mesquite does need to be used sparingly. I tend to use it as a "Texas Blend" which includes Black Oak, Hickory, Elm and Mesquite.

post #47 of 57
Hi justin
where did you het the pecan chunks?
post #48 of 57
Thread Starter 
Kiska,

Got them on Amazon, think they were from weber.

Thanks for the tip Wade, I was going to try a chunk of mesquite with 2 pecan and some hickory chips. Can't wait, going to have a go tomorrow. Legoland today unfortunately!

Happy smoking

Justin
post #49 of 57
Thread Starter 
Hi guys,

So the smoke went well today, uneventful, with little problems with temp control, keeping the temp around 225°f, taking internal temp to 135°f, (nobody else eating wanted anything too rare ), left the prime rib eating for 1 hour before carving. Pictures to follow....
post #50 of 57
Thread Starter 
Joint after reaching IT....with some sweet potatoes added in for good measure.
post #51 of 57
Thread Starter 
My carving skills need to be improved, but to be fair this meat was so tender it was a challenge!
post #52 of 57

WOW!!  Brave man.  Mesquite, Pecan and Hickory.  That for me would have had to be a delicate blend.  Just my tastes.  Just my tastes: the smoke should not over take the taste of the meat.  But what that he** do I know?  I hope all turned out GREAT for you.  Looks FANTASTIC!  VERY glad you got 'er done!  Keep Smokin!

Danny

post #53 of 57

The comparison smoke was completed yesterday and it can be found here http://www.smokingmeatforums.com/t/201688/smoking-a-top-rump

 

Here is the end result...

 

 

 

When cut, the slow roast joint (right) was noticeably more juicy. The textures of the two joints were also very different.

 

My wife was then subjected to the blind taste test. She said that both tasted good however she preferred the slow roast as it had a much softer texture and a much more smokey flavour. I must say that I totally agreed with her. Both meats though I would have been very happy to serve to guests.

 

I think my previous experiences of premium joints becoming tough when slow smoked must have just been unlucky and the joints would probably have been tough no matter how they were cooked.

 

Based upon this test I will certainly cook premium joints low and slow in future. 

post #54 of 57

Great job on the comparison test Wade.  Kudo's to you and many thanks.  Will comment on the test itself in the new thread.

post #55 of 57

Looks great Justin. Prime rib is a great cut to smoke. Some can be quite fatty but you look as if you got a nice lean one. I bet it tasted good Thumbs Up

post #56 of 57
Thread Starter 
Wow,

Great job Wade,

Looks like 'low and slow' kept the rump as juicy as possible. When I get my hands on a decent rump (errr....) I will try it in the kamado and see what results I get, I doubt I will be able to control the temp as well as you have here mind happy smoking

Justin!
post #57 of 57
Quote:
Originally Posted by irishkamadoguy View Post

 I will try it in the kamado and see what results I get, I doubt I will be able to control the temp as well as you have here mind happy smoking

Justin!

 

Thanks Justin

 

It just takes practice getting to know your smoker - it will not take you long to get there too. Plus I have no problem using technology to help where it makes sense. Thumbs Up

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