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beef roasts are almost done

post #1 of 15
Thread Starter 


6 hours so far .. temp is almost 170 ... then i am going to put em in foil for a bit longer while getting some garlic bread ready to warm up in the smoker ...
post #2 of 15
Looks fantastic! I'm going to do some of those tomorrow, That reminds me, I need to get them in the marinade. Thanks!

Take care, have fun, and do good!

Regards,

Meowey
post #3 of 15
mmmmmmm beef ... looks good
post #4 of 15
Thread Starter 
it is smellin good to ... two of them are in foil now ... and two are not quite to 165 ... think i am going to leave these two on longer tonight .. to have some to pull apart for some sammiches ... will foil them up after taste testing the rest of the food from today...
post #5 of 15
Thread Starter 
ok, just finished eating on one that was put in foil a while back ... and pulled off the fire for almost an hour ...

the meat was done ... nicely ... almost fell apart ... about a 1" smoke ring in it ...

now the questons ...

the taste ...i could taste a 'little' bit of the seasioning that i used on them the day before ... but the main taste that was present ... was a somewhat bitter / sweet taste ... that was mixed with the meats flavoring ...

the rub / seasioning was a simple one ... salt / black pepper / red pepper / sage ... that sat for about 24 hours in the fridge ...

for cooking ... i used briquettes to get the fire going, and then lump coal to keep it up ... with soaked hickory chunks on it (2 to 3 at a time till they burned up) ... for the first few hours ...

temp where the meat was ... was around 190 to 200 most all of the time ...

the meat went up to 145 pretty quick, then sat there .. then went up into the 150's and sat there ... finally reached 172 before i put it in foil and let it sit in the smoker for another hour before pulling it out to cool a little bit before eating ...

any suggestions or things to direct me as to what that flavor could have been ?
post #6 of 15
Are those eyes of round? I'm basing my answer on that assumption. Perhaps they were slightly over smoked. That cut is very lean, and I would not go that high temp wise. I love them smoked to about 150F and then sliced for sammies. I have never used sage in a rub. Do you think the sage might not like that much heat? I hope this rambling is helpful!

Take care, have fun, and do good!

Regards,

Meowey
post #7 of 15
Thread Starter 
yes i beleive they were eye of round ... dont have the labels still .. and got short term memory hah ...

it had a decent amount of fat on it ... on the edge ... but the rest was pretty much meat ...

so the leaner the meats the cooler it should be temp wise? ... (i am sure it is more complex then that) ..

i have used sage before in the oven .. and normal grilling ... and never had a problem with it ... kinda hard to explain the flavor of it .. but what i was tasting was nothing like it ...

the meat in the center is almost to the point where i would say it is 'liquified' ... it still has content .. but there are no defined 'grain' left in it ..
post #8 of 15
Sounds like eye of round. I smoke them to about 150F and slice. My favorite thing to do with them is GYPC's Italian Beef Sandwiches http://www.smokingmeatforums.com/for...ead.php?t=1605

I guess I don't really have an idea on the strange taste other than too much smoke. I usually don't soak my hickory chunks, and don't know if that's the issue, as soaked chunks smolder at first before they burn.

Hope this helps.

BTW - I do use sage, just never thought to add it to my rubs. May have to give it a try. I'm always looking for new ideas to steal (Er, ahem, I mean borrow).

Take care, have fun, and do good!

Regards,

Meowey
post #9 of 15
Thread Starter 
that sandwich does sound good ...

on the pics in the first part of that thread ... the smoke ring .. mine is a lot bigger then that .. and darker ... (will take some pics when i break open the next one and cut it up) ... so it may just be the to high of a temp ...

on the soaking the wood ... next time i will try it without doing that .. and using just lump coal ... and keep a better eye on the fire to try to keep it a little lower .. and see if it makes a difference ...

i use sage a lot ... but may also try it without it just to see ... (i even burn sage for smell around the house and mix a 'little' up with my tobacco for my pipe ... about as good as 'deertounge' if you know what that is)
post #10 of 15
those freakin' rock..... i bought a slicer just to do those sammies... and if ya eat 1 w/ a cold dark beer & listen to his music.....sooo cool.
post #11 of 15
Never have tried deertounge. I dabble with custom blended pipe tobacco for a while about 20 years ago. I'm pretty much a dedicated cigar smoker now.

Good luck with the beef!

Take care, have fun, and do good!

Regards,

Meowey
post #12 of 15
They look great Devil! The bitter may have been from heavy smoke. To much at once. Can't wait to see the pictures!
post #13 of 15
Thread Starter 
went ahead and cut open the second one, it isn't as dark as the one we ate was .. but still pretty defined ... i think what is left .. going to pull apart and chop up .. and mix with some sauce .. and use for bbq sammiches ...

post #14 of 15
Nice smoke ring!

Take care, have fun, and do good!

Regards,

Meowey
post #15 of 15
Thread Starter 
thanks! .. at least i got a part of it right lol ...

the more i think about it (yeah i know i think to much) ... i picked up a peice of the hickory ... and ... (no i didnt eat it!) ... smelled it then some of the meat trimmings ... same smell (duh!) ... which the smell is not to far off from the taste ... so i think it was just to much smoke ...
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