or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoked "Rolled Roast" with q-view
New Posts  All Forums:Forum Nav:

Smoked "Rolled Roast" with q-view

post #1 of 16
Thread Starter 
Alright, presenting my first q-view to you guys!
I smoked this "rolled roast" (A thick, flat strip cut off the rump and rolled up to form a roast) in my smoker yesterday and thought 'd show it off.

I left it in for 8 hours, pulled it out just before 175*F and it was just perfect!

I used my own rub-down recipe on the outside, and Australian Stringybark as the smoking wood (wonder how many have heard of that!)

The first picture is of the roast just about to go in the smoker, and the second is it just being carved after about 8 hours in a 225*F smoker.
LL
LL
post #2 of 16
looks good...
post #3 of 16
Looks good, never heard of the roast or the wood.
post #4 of 16
Never heard of Australian Stringybark , but that rump roast sure looks yummy PDT_Armataz_01_30.gif thanks for the q-view PDT_Armataz_01_37.gif
post #5 of 16
Thats a fine looking roast. Good job.
post #6 of 16
Lookin good Smoker! Keep going!
post #7 of 16
Nice! As far as the wood, probably as many here as Aussies have heard of alder... but you guys DO grow some weird stuff down there, 'Roos and platypus and those funky lookin' sloths
post #8 of 16
Roast looks great! Not "dodgy" at all. PDT_Armataz_01_14.gif

Keep us up on your smoking adventures down under. wink.gif
post #9 of 16
ahhh........the old stringybark.........a eucalyptus type of tree

Eucalyptus obliqua, commonly known as Australian Oak, Brown Top, Brown Top Stringbark, Messmate, Messmate Stringybark, Stringybark and Tasmanian Oak,[1] is an hardwood tree native to south-eastern Australia.Eucalyptus obliqua, commonly known as Australian Oak, Brown Top, Brown Top Stringbark, Messmate, Messmate Stringybark, Stringybark and Tasmanian Oak,[1] is an hardwood tree native to south-eastern Australia.
post #10 of 16

Looks good

Looks wonderful. Never heard of the wood either. Do you know if it resembles any we smoke with here in the USA?
post #11 of 16
Thread Starter 
I Honestly don't know. I know a few woods used in the US for smoking but can't say that it relates to any. It could be unique to Australia but i couldn't say for sure
post #12 of 16
Looks great!! Thanks for sharing the Q-view!

So, this Australian Stringybark... do you use it in chunks with charcoal, or splits, or ???
post #13 of 16
Nice lookin' roast there!
Nice smoke ring as well.
Thanks for the Q-view
post #14 of 16
That looks great DownUnder! PDT_Armataz_01_34.gif
post #15 of 16
Thread Starter 
In regard to your question, HawgHeaven, i used to (with my old smoker) preburn it then cut it up into chunks or chip it, then yes just burn it slowly on a bed of hot coals. With my new setup, i actually preburn, then "shave" it and collect the shavings and sawdust. I place the shavings and dust into the bottom of the smoker and the result is thin blue smoke every time, seeing as the smoker barrel is heated from underneath. If that makes sense haha
post #16 of 16
Thread Starter 
And thankyou to you all for the great comments! I'll try to do something else when i can, however dry conditions and restrictions on open fires here have halted my smoking efforts for now (Hmm, propane/electric is in my mind at the moment!)
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Smoked "Rolled Roast" with q-view