Re: Lamb / Beef / Pork Smoke
Okay I have the report for ya. After finishing the pork butt at 5:45 pm (started entire smoke just before 7:00 am) We gathered everything up and headed off to the gathering of family.
Here's the run down: I cooked a boneless leg of lamb, beef roast, and a pork shoulder butt roast.
The roast beef came out at 12:25 at an internal temp of 195Âº. In my opinion if smoking a roast, treat it like a brisket. This particular piece of meat didn't tender up as I desired, so it took a stroll through the crock pot to finish loosening up. Tasted good, with good smoke flavor both before and after the crock pot - just not tender before.
The boneless leg of lamb came out a little after 1:00 pm at 160Âº which should have been approx. a medium cook. I'm not a medium meat person unless the cook doesn't know how to cook. I highly recommend to pull lamb out between 145Âº - 150Âº.
If you don't like pink meat, then you should maybe consider another beast for the smoker. This piece was overdone and a bit dry. It had good flavor. As I saw it described in one other thread - It doesn't taste like chicken nor does it taste like beef. I would say closer to a venison taste if you had to compare. It may have just been this piece though.
I still recommend giving a shot at lamb if you haven't already - just let it be done closer to medium rare, it should be quite tastey then.
The pork shoulder butt roast finished up at 5:45 pm @ 194Âº (10 3/4 hrs total for 9.11 lbs or 1.2 hrs per pound) This piece was the most sucessful piece of the day. Very tender, very juicey, tastey smoke flavor with the spices from the rub tickling the taste buds. After pulling the butt, it rested for just over an hour before pulling.
I didn't have the time for the mustard sauce today, but will definitely get it done later. I hate to rush any new recipe for fear of pulling a bone head mistake like double this and none of that. I did have the Carolina Red Pork Sauce which was pretty darned good.
Pics for viewing pleasure:
Leg of Lamb @ 160Âº
Roast Beef @ 195Âº
Leg of Lamb sliced
Pork shoulder butt roast @ 194Âº
Pulled Pork when finished
Review shows that:
1) I shouldn't think when I'm not used to it. Don't over cook lamb.
2) Roast beef is called roast beef for a reason. It's tastey smoked, but not ideal smoker material unless you are willing to maybe finish in another manner.
3) Pulled pork is GOOD
4) Three individual different pieces of meat - 40ish Dollars, Whole day spent smoking and continued learning - No Charge. Time spent with family when it's all over and still getting compliments - PRICELESS
Oh and there were plenty of left overs