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It's a Monster. 1st Italian Beef with Qview

post #1 of 71
Thread Starter 
Gonna try my hand at Italian beef.
I was talking to a butcher who has numerous awards and is kind of famous around this area for his smoked meats and sauces. (He sells tons of it at his butcher shop) I love his jalapeno hot dogs!!! Anyway, I told him I wanted to smoke some Italian beef and he offered me what he uses. Nope, he wouldn't tell me what was in it just gave me some. So here we go.

25 pounds of beef.
Wood used will be Pecan.
Coated with EVOO

All trimmed and as I looked at this thing I couldn't help but to remember the old movie with Steve McQueen. (THE BLOB).

Here it is with Evoo and rub. It looks like some kind of swamp monster now.

Here I had to wrap it in doubled butchers paper and then put it into a plastic garbage bag (clean of course, lol) cause it was so big. And into the fridge it goes till Monday's smoke.

To be continued........PDT_Armataz_01_12.gif
post #2 of 71
Looks like an awesome piece of beef.. Can't wait for the q-vue finished goodsPDT_Armataz_01_34.gif
post #3 of 71
I'll be waiting. How much did this weigh?
post #4 of 71
Looks like a whole Inside round. Thats what I make my italian beef with.
post #5 of 71

Looks Good!

Looks Good....So what time is dinner on Monday?
post #6 of 71
Wait...today is Monday!!!! Of courst the size of that thing it may take a week to smoke!!
post #7 of 71
Thread Starter 
A whopping 25 pounds trimmed.PDT_Armataz_01_03.gif
post #8 of 71
Good luck on your Italian beef smoke oneshot.
I gotta say there aren't many things more delicious than a smoked Italian beef sammie.
Don't forget a drip pan to collect all the juices for dipping.
Couldn't even begin to guess what kind of rub he gave you, very interesting. Can't wait to see how it comes out.

*Right after I posted this I saw your reply to weight, 25lbs! WOW! You planning on inviting everyone from the forum over for that baby?
post #9 of 71
Thread Starter 
LOL. Shell, it may take a week just to rest in the cooler wrapped.
I'm sure it's gonna be tired after it's done smokin!!!!PDT_Armataz_01_34.gif
post #10 of 71
Thread Starter 
Who ever shows up, no problem.....PDT_Armataz_01_12.gif

And thanks to RonP, he turned me on to this stuff at Sam's club for making au jus. Flavored to your own liking it's great!!!

Tones, Beef Base.
post #11 of 71
WOW Thats all I can say Now thats a real monster. It mite take a week to smoke that thing. But I would sure like to be there when it done. Please take alot of pics. PDT_Armataz_01_34.gif
post #12 of 71
mmmmmmmm. Vision of a hot Italian beef with plenty of peppers & onions & au jus, and............ Huh, sorry just woke up from a great dream. Looks great man. Can't wait to see a slice of that baby. Was it an inside round or a whole steamship round?

post #13 of 71
Thread Starter 
Hi folks. Well, the monster smoke has been put on hold for today. I've been sick today and now they say we got some nasty storms headed to my area. It's supposed to clear up tomorrow by noon so I'll have to wait till tomorrow. If it blows over me I'll be really ticked off, but looking at the radar I don't think it will. Sorry for the delay, I was really lookin forward to this smoke.mad.gif
post #14 of 71
Good Luck, It just started raining in KC with a lot of thunder and lightning.
post #15 of 71
Well resting overnight in the fridge sure won't hurt things any.
post #16 of 71
Thread Starter 
Ok, here we go with the smoke....Finally!!!!

After sitting in the fridge for about 39 hours it has had a lot of time to soak up the spices and is ready for the smoker. (It kinda looks like a big cow pie...lmao)

On the smoker and the TBS is rollin. I have it on the smoke setting (temp. of about 180*) as it really pours out the smoke on this setting. I'll leave it there for 1 hour and then kick it up to 225*.

Ok, all set and closed up, with my faithful pup (Buckshot) guarding the prize.

Will post updates as time goes along.PDT_Armataz_01_34.gif
post #17 of 71
Thread Starter 
I started this at 5:45 pm, it's now 8:45 pm and I spritzed with apple juice and inserted the probe. Internal temp was at 95*. I plan on pulling it to foil and rest at around 130* to 135* internal temp. It still has a ways to go.PDT_Armataz_01_01.gif
Here's a pic of it now.
post #18 of 71
That is a good temp to pull, ahh, rare roast beef thinly sliced with Italian aujus. Good crispy bread and bell peppers, Heaven.PDT_Armataz_01_37.gif
post #19 of 71
Looking good so far, can hardly wait to see the finished product. PDT_Armataz_01_34.gifPDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #20 of 71
Thread Starter 
Here it is, pulled at 131* and it's smellin pretty good....

Done and ready for the foil and a rest.

Getting foiled and some apple juice spritzed on for the rest.

Ok, it's resting for awhile now then into the fridge to cool for slicing tomorrow. I'll post the sliced pics when I slice the final Italiano Beef tomorrow. I can't wait to see and taste how this came out but it's lookin good so far.PDT_Armataz_01_34.gif
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