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Thanksgiving BEEF

post #1 of 22
Thread Starter 
Waking to 26 degrees, I was a bit hesitant about the smoke, but decided to not change my plans, I would have taken all day to form a new plan. The night before I rubbed up a 10 lb Chuck roast here is that pic

I then started my turkey in the brine with some apple cider added.

Back to thurs morn, wind was howlin and the cold and SNOW was making it tough, Beef went on the smoker at 7 and the bird went on at 9.
Thankfully I had a Maverick ET-71 and I avoided too many trips out to the cold. After 1 pm I grabbed the bird and brought it in to rest while I was making the spuds, gravy, bisquits, and salads. Just tented it on the table after this photo.

About 5 pm, I grabbed the roast off the pit. Good thing I used the gloves, It was trying to break in half. I rested it a bit in a cooler( 1 hr) and then took this pic.

after I cut it in half(hard to do, it was trying to pull by itself) I thought one more pic was needed.

The bird cooked closest to the fire box at around 250-275( all I could get out of ole stinky with the conditions outside) after the bird came out I moved the beef closer to the fire and ran it aroun 210-215 for the rest of its cook. Foiled it at 161, and took it off at 201.

Turkey was good and smoky, skin was decent, but I used a store bought rub I should have made my own. the rub gave it a different taste(the skin) than I would have liked, but the family loved it. It was 12.75 lbs and is gone!
The beef had no inject, just a rub of black pepper, garlic powder, kosher salt, onion powder, paprika and old bay seasonong. I got it from this site.
Man I got a ton of juice out of this thing from just the foiling time.

I liked the bird, but I absolutely love this roast. It pulled as easy as a Butt, Too cool.
Yes, I know what I am thankful for, Its finding this site just a few weeks before holiday season. You folks are the BOMB!PDT_Armataz_01_34.gif
post #2 of 22
Thread Starter 
I guess that didn't work too good!icon_mad.gif

Holy crap that guy is hansomly large!
post #3 of 22
Glad everything turned out good for you!
Too bad the pics didn't come through.
Keep tryin'
post #4 of 22
Sounds like you had some great grub! Way to go!! PDT_Armataz_01_34.gif

I'm sure someone will be along soon who can give you a hand with how to post pictures. There are also a couple of threads on the subject that you might be able to find with a search.
post #5 of 22
Capt Dan
Glad to here of your smoking success !!!
For photo hosting I use http://imageshack.us/
post #6 of 22
Capt. Dan it sounds great, and like you said I'm glad I found this site. I use photo bucket to store my pics.
post #7 of 22
Good job Capt! Glad you holiday smoke went well - may all you future smokes go well too!
post #8 of 22
Thread Starter 
I did try photo bucket, thought I was doing just Like Gledtoit sent to me, but I probably messed it up. I will get it done here as soon as my geek son gets here!
post #9 of 22
Thread Starter 
I used the photobucket, but I guess I need to learn to lower the file size. Hope I didn't scare anyone, or make them spill their drinks!PDT_Armataz_01_08.gif
post #10 of 22
That stuff looks great! I was just an hour away too! Sorry I missed the feast Capt!
post #11 of 22
Oops, sorry...the way I drive I guess I am more like 30 minutes away
post #12 of 22
Great q-view ... ain't it great when everything comes out good?
Nice job!
post #13 of 22

I am a little confused. The pictures came out great for me. Maybe you reposted or something. They were a little large but at least they came through.

I thought you said you had a Turkey and a Roast. I think I also saw a "Ham". Oh, want a minute, that was you!! icon_eek.gif Holding the Roast. LOL
(Couldn't resist that since your shirt says "Ham-K-Zoo".

Beautiful looking food. The Turkey looked 'Picture Perfect'. You said you rubbed it. From the picture it looks so bright and shiny. Did you glaze, spray or mop? Or, is that the results of just the rub and natural juices?

Anyway, looks like you did a great job.

post #14 of 22
Very good looking vittles, that roast looks awesome.
post #15 of 22
That turkey skin and some roast leftovers for me will be fine. Excellent job!
post #16 of 22
Nice job Capt. Dan............time for a promotion!!!icon_mrgreen.gif
post #17 of 22
Nice smoke! That roast looks great!
post #18 of 22
Thread Starter 
Thanks guys, The "ham-K-Zoo" is from a steelhead tournament I fish every year, this year I won big fish awards for my catch.icon_wink.gif

The turkey was rubbed with" lawrys perfect blend seasoning and rub for chicken and poultry". That was applied to the Mayo slather. I just didn't like the combo together. I think next time I will try a less"spicy/overpowering" rub. It was good, just not great.
post #19 of 22
Great smoke! Nice q-view!

Take care, have fun, and do good!


post #20 of 22
Thread Starter 
We really loved the beef around here, and today at the store I can't believe my eyes. Chuck on sale 1.99 a poundicon_eek.gif I don't know if I have time to fire up stinky this sunday, and the temps are hovering around 30-35, but I am temped to go back and get another 10-12 lbs of it. I'm thinking 2 - 6lbers. More bark and a lil faster smoke than a whole ten lb beast! I am leaning towards pulling one off early at 185 or so and slicing after a rest, and go to 200 again with the other for a pulled effect.

If I do, I'll try real hard to get the q-view down to the right size!icon_redface.gif
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