Here's the Beef

oneshot · Jun 19, 2009

Ok, here we go. First I'm gonna do the beef roast. Being it is 24 lbs I decided to cut it in half.

The start.

Cut in half and rub applied.

After letting it set in the fridge for a few hours and then sitting on the counter to warm it while I started up the smoker it's now ready for the eternal blue smoke.....It already smells good enough to eat.

Here comes da smoke.

Closed up and look ata that pretty blue smoke comin from the stack.

Ok, I'll be back with more pics later.

smokingscooby · Jun 19, 2009

Looks like a great start.. I'm Starting to get hungry... keep us posted..

the dude abides · Jun 19, 2009

Yeah baby! And no skunks in there with it? What's up with that?

What did you rub it with and what wood are you using?

Are you watching the weather. It's started here in Central Iowa and headed your way

billbo · Jun 19, 2009

I think he uses the skunk juice as a spritz! Looking good so far!

tld · Jun 19, 2009

Great looking start. Can't wait to see the finish.

oneshot · Jun 19, 2009

No whole skunks on this smoke. But the rub is essence de le pew.

lmao

I'm using Traeger beef rub and pecan wood.

Yes, we got hit this morning and I lost electric for a couple of hours right when I was getting the meat ready. Good thing I work good in the dark.
And now it's getting dark out again....Dam the bad luck!!!!!

More pics comin in a second.

oneshot · Jun 19, 2009

Ok. I smoked it for 2 1/2 hours and now I'm kickin the heat up to 250 degrees.

Here's the pics of it at this point if you can see through all that pretty blue smoke...lol

I just inserted the probe and have a temp of 94. I set the alarm to go off at 140 degrees. For rare.

Hmmmmmmmmmm should I rap it for a bit when it rests????

rivet · Jun 19, 2009

Very nice!

Your beef looks excellent...you're off to a great start. Waiting hungrily for more pics!

mballi3011 · Jun 19, 2009

Nice start there oneshot cann't wait for the finish tommorrow. Good luck

sumosmoke · Jun 19, 2009

So far, that's a very pretty looking roast. Looking forward to those sliced meat pics!

ronp · Jun 19, 2009

If you want rare pull at 130' 135' and wrap for a few. If it's not too late put a pan with some aujus and thinly sliced onions to catch the juices.

Good luck!

fire it up · Jun 20, 2009

Excellent advice.
Tried that once after seeing Ron do it and it was delicious. Could have filled a cup it instead of coffee.

Can't wait to see the end of this smoke, looking great so far.

oneshot · Jun 20, 2009

Now ya tell me!!!!!!

To late, already pulled it and wrapped it.
Pics comin up.

oneshot · Jun 20, 2009

Ok, are y'all ready??? Here's some pics of the finished roast.

Comin off the smoker.

Gettin wrapped.

Are y'all waitin fer the beef sliced pics????
Me too, I'm starving. But a piece of the bark sure tasted good!!!!

the dude abides · Jun 20, 2009

Nice job oneshot. Can't wait to see a sliced pict. It looks great.

ronp · Jun 20, 2009

Sorry. Next time just DO IT!!

oneshot · Jun 20, 2009

I still have the other half of this monster so now I know....

oneshot · Jun 20, 2009

Ok, here are the sliced pics. I'm not gonna say nothing, you tell me what you really think and then I'll make my comments. But it tasted great!!!

fire it up · Jun 20, 2009

Well I'll tell you exactly what I think about that...
I think it looked great!
Beautiful crust, nice, pink, juicy. I sure hope you tell us you loved it and it was amazing, otherwise it will be like crushing my vision of wonder, like when I heard Santa wasn't real.
Really, really nice job.

oneshot · Jun 20, 2009

I will tell ya this for now. Those 3 big pieces you saw cut? They're gone!

Here's the Beef

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