Today's smoke with Q-view

cubguy17

Meat Mopper

Original poster

SMF Premier Member

Jan 29, 2008

194

11

Omaha, Nebraska

• Apr 13, 2008

• #1

Here is a beef arm roast, pretty good but dry. And some potatoes!





And a fatty with jalapeno's, green onion, green pepper, black olives, and three cheese's, rubbed down with Jeff's rub, and eaten with corn tortilla chips. Very Good!!!


I wrapped the roast after three hours of smoke, and left it in the smoker for another hour and a half, unwrapped it and it looked plenty moist, should have pulled it off then but instead I hit it with more smoke for about another 40 minutes and that dried it up . Oh well lesson learned,

 

funh2o

Meat Mopper

Jan 11, 2008

234

10

Farmington, MN

• Apr 13, 2008

• #2

Thanks for the Q-view CubGuy. Sorry about the roast being dry for you. The fatty looks great and I bet it was tasty. I guess thats what this smoking meat is all about...trial and error. At least now you know you should have pulled it out earlier. I have a ton of stuff to learn about smoking too and I'm sure I will have some poor smokes along the way. Hang in there and it will all come together for you.

Happy Smoking

Steve

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Apr 13, 2008

• #3

all in the art of smoking guy,nice smoke ring and fatty looks great.jot it down in the notes hey.

 

meowey

Master of the Pit

OTBS Member

SMF Premier Member

Jul 16, 2006

3,270

63

Northern NY (Adirondacks)

• Apr 13, 2008

• #4

Great looking food!

Take care, have fun, and do good!

Regards,

Meowey

 

morkdach

Master of the Pit

OTBS Member

Apr 8, 2007

2,255

13

mid kansas

• Apr 13, 2008

• #5

howd ya do the taters they kook yummy

 

bb53chevpro

Master of the Pit

OTBS Member

Dec 29, 2007

1,846

12

• Apr 13, 2008

• #6

Looks real good.
Andy.

 

walking dude

Gone but not forgotten. RIP

SMF Premier Member

Aug 5, 2007

6,480

18

Des Moines, IOWA

• Apr 13, 2008

• #7

cubby.........what was your internal temps on that arm roast?

 

erain

Master of the Pit

OTBS Member

SMF Premier Member

Feb 2, 2008

2,678

30

cental minnesota

• Apr 13, 2008

• #8

good lookin spuds, too bad roast dry. bet still tasted good, thks for sharing!!!

 

cubguy17

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Jan 29, 2008

194

11

Omaha, Nebraska

• Apr 14, 2008

• #9

WD The internal temp was about 185 might have been a little high was going for a more tender meat. Didn't think it would dry out like it did. OOPS!

 

tj's_corner

Newbie

Mar 3, 2008

20

10

dfw texas

• Apr 14, 2008

• #10

Hey CUBBY!

I also tried a cross rib chuck roast bout a mo. ago. Tasted fine but 2 2 dry. I've done some investigating anddddddd. All beef roast (except brisket) needs to be cooked at highert temps. and shorter time than pork or brisket. We dont have the fat to rebaste or slow the cooking down, or the need to break down the tough membranes down to be tender like brisket.
Also the speaker pointed out that us recommended cooking temps were raised a few years ago to keep amatures like us from eating undercooked food. He said we should start about 10 deg. lower than us recomendations but be carefull.
I had brought my 12.5# roast to 180 deg. on cooker. When I build my courage enough to try another, I'll remove at 150 deg. and wrap and put in towels and cooler as suggested here.
Hope this helps TJ

 

kratzx4

Smoking Fanatic

Jul 5, 2007

607

10

Mount Orab, Ohio

• Apr 14, 2008

• #11

Looks good. Maybe a little brown gravy on the meat would help moisten it.

 

bertjo44

Smoking Fanatic

Feb 18, 2008

484

14

Salem, VA

• Apr 14, 2008

• #12

Looks good cubby. You could also boil some bouillon and servie it au jus? Just a thought.