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The Sunday Smoke w/ Q-view

post #1 of 17
Thread Starter 
Inspired by the Diamond State BBQ Competition on Saturday, I fired up the CG yesterday and Q'd up a beef shoulder and a fatty.

The fatty was filled with sharp cheddar, asparagus, onion, scallion, garlic, red bell pepper and mushrooms. I mixed the JD sausage with 1 egg and some homemade breadcrumbs, then flattened it out. The veggies were sauteed in evoo. Once cooled, I placed them and the grated cheese down the center and rolled it together, sprinkled Jeff's rub all over and hit the grates. Smoked at 250 until the internal temp reached 165.

The beef shoulder roast, which I have dubbed "The Poor Man's Brisket" ($1.99/lb vs $3.99/lb) was done similar to SmokyOkie's brisket style. I rubbed it with Jeff's rub and packed it with coarse ground black pepper, wrapped it in plastic and placed it in the fridge over night.

I seared it all over, then placed it in an aluminum pan, smoked it at 235-ish for two hours fat down, 1 1/2 hours fat up, then flipped it, added a splash of some hard apple cider (yummy) with a few apple wedges, then foiled it. I let it go until the internal was at 195, then pulled it from the grates. I let it sit wrapped for about a half hour, then sliced it.

All I can say is... oh my GAWD was it good! PDT_Armataz_01_22.gif
post #2 of 17
here brisket is cheaper than any roast. the roasts i bought saturday were $3.48/lb; brisket is $1.48/lb right now.

however, that qview looks good.
post #3 of 17
what chris said...........

i was going to say.......was the check out people wearing masks when they rang up 3.99/lb for the bout ROBBERY.......geez....

post #4 of 17
That looks sooo good HH. The smokyokie method works great for roast. I never tried an egg with the fatty, it sure looks good enough to try though.
Chris, our briskets are $1.99lb and roasts are pushing $4.00lb.PDT_Armataz_01_23.gifPDT_Armataz_01_10.gif
post #5 of 17
Thread Starter 
That's what it is around here... probably because they are all flats. I can't find a whole packer anywhere in these parts! mad.gif
post #6 of 17
I definitely wait until briskets go on sale up here...Good looking grub! I was always wondering about using a roast and whether you would take it up to 195 - 200*'s. I didn't if the result would be a tough beef.
post #7 of 17
good question shell...........low and slow........does it werk with all meats.......i know you don't do tenderloins low and slow......same with chicken...........but i have had some tuff roasts done inn the oven.......tho its WAS my moms cooking..........lolol

post #8 of 17
Good looking smoke! I like the asparagus in the fattie. Now you went and got me all hungry again!
post #9 of 17

post #10 of 17
jeez.. that fatty looks divine.
post #11 of 17
Thread Starter 
What?! You don't like ASPARAGUS?!? Dude, it is a wunnerful veggie that has so much versatility and flavor, how could you not like it? Besides, it makes yer pee smell funny... PDT_Armataz_01_23.gifPDT_Armataz_01_05.gifPDT_Armataz_01_22.gif
post #12 of 17
YupYup...that's why I like it!
post #13 of 17
Dude! I think we might be related! My mom's london broil wasn't done until the smoke alarm went off!
post #14 of 17
Asparagus is also seen as an aphrodisiac PDT_Armataz_01_06.gif Good stuff there!
post #15 of 17
Thread Starter 
Thanks all! The beef was tender and juicy, and had an interesting grain to it... it changed directions a few times, making slicing interesting. I mixed the juices with Knorr's Au Jus mix... damn yummy!

As for the fatty, I got stuck in a rut using the hard boiled egg routine, which don't get me wrong, I love it that way. I needed to try something different and the store had a load of fresh asparagus just calling my name...
post #16 of 17
Good lookin smoke Hawg.PDT_Armataz_01_34.gif
post #17 of 17
Looks great Phil!

I'm hoping the find some packer briskets to bring back with me from WV this weekend! I've only got one left in the freezer and I hate to use it until I know I can find some more before spring.
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