Roast Beast

smokingohiobutcher

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Jun 21, 2009

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The North Coast of Ohio

• Dec 8, 2009

• #1

Some of you know I have been planing to try my first roast beef...Today is the day! Its 7:30 am cold frosty morning here in northwest Ohio. Below 32* because my thermo was reading "Lo" when I turned it on.


After I got my big smoker going(I haven't come up with a name yet)


I put some Pecan wood chunks; that I got from Pinneywoods in an exchange, on the hot plate in the smokn' keg. Thanks Jerry!






Everything is set,temp is rising nicely,thin blue is smelling wonderful

A couple days ago at work I trimmed a whole top round and rubbed it with Au Jus seasoning packets.After trimming it weighed 10.71 pounds.


Today I am going to inject it with more AuJus that I tried the other day on some chuck tender sammies.


After the injecting!


Into the smoker it goes @ 230* . 1st 2 hours with smoke...last 2-3 hours @250* with no smoke.


Well thats the plan anyways!

Later SOB

 

autoferret

Meat Mopper

Sep 24, 2008

159

12

Orlando, Fl

• Dec 8, 2009

• #2

That looks sweet!

 

oneshot

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May 30, 2009

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West of Chicago

• Dec 8, 2009

• #3

Good start and lookin good....
I'm curious though. Either you use a ladder to see those thermos on the roof or you are one really big dude!!!! lol

 

jak757

Smoking Fanatic

Dec 4, 2009

796

21

Akron, Ohio

• Dec 8, 2009

• #4

SOB....you know how to tell a story with pictures! I'm looking forward to the next installment -- that's one fine looking roast you have cooking!

Just two questions....

1 -- when will it be ready.

2 -- How far are you from Akron??

Enjoy!

John

 

smokingohiobutcher

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Jun 21, 2009

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The North Coast of Ohio

• Dec 8, 2009

• #5

I'm 6' 4" and XXXXXXXXlarge!

 

oneshot

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May 30, 2009

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West of Chicago

• Dec 8, 2009

• #6

Damn, answered my question!!!!! You can put those thermos anywhere you would like too.....

lol By the way, nice fish!!!!

 

smokingohiobutcher

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Jun 21, 2009

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The North Coast of Ohio

• Dec 8, 2009

• #7

Jak757....Thanks my mouth wont stop watering. It will be done soon 6* to go. I live 45mins west of cedarpoint in sandusky.surely you know of cedar point?


Oneshot...yeah I can't wait to smoke that baby!!!Soon...verysoon!

 

jak757

Smoking Fanatic

Dec 4, 2009

796

21

Akron, Ohio

• Dec 8, 2009

• #8

Sure do know Cedar Point. Was there last summer. It had been a while. A good friend of mine has a place up at the islands, spent a fiar amount of time up there in the past as well.

I'm sure that is gonna be some fine tasting beef!

I assume you'll post the pictures of the finished product? Looking forward to it!

 

rivet

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Apr 25, 2008

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The "Show Me" state

• Dec 8, 2009

• #9

Yes you are and so's that fish!

Fascinating smoker set up you have there, electric "smokegarator", propane smoker, very tall and full of electronics.....amazing! I love it!

I have to give you points for the ingenuity of it all....congratulations!

 

smokingohiobutcher

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Jun 21, 2009

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The North Coast of Ohio

• Dec 8, 2009

• #10

Hoooraaay!! Its done and in some tightly wrapped foil to rest.
pulled at 136*...in the foil it should rise to 145ish. Perfect for slicing for sammies!

The pecan wood is fast becoming my favorite to smoke with. It smells so rich and flavorful while its smokin' ...and the color it gives to beef is awesome! See for yourself!


Thanks again goes out to Pineywoods for getting me some pecan...I love it! And a special thanks goes to Solaryellow for his help and knowledge!
SOB-QTV

 

oneshot

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May 30, 2009

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West of Chicago

• Dec 8, 2009

• #11

Yeah, some good lookin smokin there buddy!!!! Can't wait to see it sliced up. I also use a lot of pecan, looks good and the flavor is awesome!!!

 

blue

Smoking Fanatic

Oct 6, 2009

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North of Detroit, South of Heaven

• Dec 8, 2009

• #12

I can't wait either for the sliced pics. Great set up you gpt there!

 

alx

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Feb 4, 2009

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Annapolis,Maryland

• Dec 8, 2009

• #13

Nice looking so far SOB.Outstanding smoker and pics so far....

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Dec 8, 2009

• #14

I'll be over in a bit...LOL that looks super.
Got a lot to tell ya, PM later.
See Ya.....................
Stan

 

mballi3011

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Mar 12, 2009

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• Dec 8, 2009

• #15

You fit in that stream with theose other guys or are they fishing while you are out of the water. LOL but nice fish man he's really big too. Now back to the smoke your roast beef looks great and can I have just one sandwich well maybe one for me and the one for the wife shes' a fat kid too.

 

autoferret

Meat Mopper

Sep 24, 2008

159

12

Orlando, Fl

• Dec 8, 2009

• #16

WOW it is a small world, most of my family's lives in port clinton and freemont!

Can't wait to see the finish roast!

 

danj

Meat Mopper

Nov 21, 2009

195

10

Wyoming Michigan

• Dec 8, 2009

• #17

nice roast.

 

beer-b-q

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• Dec 8, 2009

• #18

The Roast Beast Looks Great...

How Big Length and Weight is That Trout and What Species, Brown ???

 

meateater

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Oct 17, 2009

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Hendertucky, Nv.

• Dec 8, 2009

• #19

Great looking roast! I gotta try that pecan wood.

 

bbq engineer

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DeSoto, KS

• Dec 8, 2009

• #20

Hey SOB,

Great looking roast beast you got going. Got a question for ya...what is an Au Jus seasoning packet? I have heard great things about the Johnny's Au Jus...

Can't wait to see the sliced pics of this smoke.