Beef Shoulder Roast (Roast Beast!)

Discussion in 'Beef' started by foamheart, Aug 23, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I am doing this for sammies. I probably would not have even posted had I not been inspired by Rienhard's sirloin tip.

    I had bought some sliced roast beast from the grocery deli lately and it was 9.99/lb. I figured at 10.00/lb what did I have to lose. I bought this on sale specifically to make sandwich meat. I probably would have done my normal and just chunked it on the smoker and forgot it but I saw Reinhards post and thought WTheck why not give it a whirl. Don't know if I ever injected beef or pork before coming to this site. Still seems sort of unnatural.

    I got a beautiful roast on sale from the butcher. Realize two things, its sat in my reefer now already for 2 days, and I am not a photographers with a good camera.

    Let me introduce you to the meat, "Everyone, this is the meat! Meat, this is everyone!"


    Close-up so you can see its measurements, net worth, age, etc.....


    Maybe my eyes are blury and not the camera..... I hear that stuff happens! So I'll read it for you, its approx. 4.5 pounds at 3.77/lb. Every meat, beef, pork, seafood, and fowl is now called special reserve at my grocery. Kinda takes away from any special meaning if ya know what I mean.

    Unwrap it and partake of the meat in all its glory! In real life its really a beautiful roast.


    I decided upon beef broth, Lea & Perrins, and a little Tatonka Magic Dust.

    Now to inject, "Houston we have a problem" my syringe I have been using apparently embrittled and broke apart.

    Its like a trusty old friend had crossed over........


    Never fear we always have backups!


    Good points and bad points for each one. I decide to use a new cattle injection needle.


    Yes they are disposable, they are cheap, sharp, and come disinfected. They have excellent volume control and don't leave large holds in the meat for the liquids to come back out. I am sorry of what I have seen and used, unless I am catering a load of meat, this is just too easy for me to not use. Although I still like that monster injector BDSkelly has, and the one I saw once on the net. It had a air compressor pressurized container with a long supply line to the injector. It would be the berries if I was doing a load of meat.

    When it was all injected, I decided to rub it with some "Pig Squeal", as it was warming up on the counter I notice a small separation starting in the roast, I decide to truss it up. Hold its shape while smoking.



    Wrapped it up and back in the reefer for a day or two, until I can smell it thru the plastic wrap when I open the door.....LOL


    Will come back and continue when I start to smoke it. Don't worry its coming! Don't expect anything a good looking as Rienhards.... he's a pro.
     
    Last edited: Aug 23, 2015
  2. reinhard

    reinhard Master of the Pit OTBS Member

    Ya, it does pay to get a good injector.  I've had a few of those plastic one's bust on me too.  That's some great prep on your part, and I'll be watching.  I'm sure it will be awesome.  Reinhard
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks like I have a good seat.

    Richie
     
  4. floridasteve

    floridasteve Smoking Fanatic

    Me too :popcorn
     
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I'm ready and waiting. Make some tiger sauce to go with it!
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Foam, I love the look on people's faces when I pull out the big stainless cattle syringe!

    Looking forward to your creation!
     
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    [​IMG]
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    OK, not sure where I was going but where I got is pretty dang tastee. Gentlemen, start your engines!

    I zip out this AM and clean the patio up a little, seriously been too hot to do a dang thing for too long. (I hear we might get down in the 60's tonight although I will wait to feel it before I believe it!)

    I check the MES's, throw out last years drip pans, dump the old ashes, refill the pellet bags, and shovel some fresh pecan shells up on top of the pile, SOP after a couple a months off. I also fire up the smoker and running it at 275 for 2 hours to let any bug, bee, spider or lizard know it was time to move on out ....... I'mmmmmmmmmmmmmm BACK!

    I load the Amazin tray and start it. I go inside and re-rub the shoulder roast.

    I flatter the meat a little bit so it would blush before throwing it in the smoker. An hour later I add the Amazin to the smoker, open the vent, pull out the reload tube slightly, and walked away.

    An hour later, return and probe the beef.


    At 135 IT I pull and bring in to rest, I couldn't stand it I had to slice a paper thin piece off. Really rare!


    Back in the smoker bumped the box temp to 250.


    Pulled at 145 IT, rested 20 mins, (Took all my will power!). Look at that juice! AMAZING!


    Sammies tomorrow! You know I couldn't just leave it (even though I cured ceneter cut chops ready to go).

    So we gonna go with it!

    Wait for it......... this is so juicy and tender, my only complaint is the grain of grizzle. I can NOT taste the Tatonka dust in the broth, but I can tell you its perfectly seasoned, and did I mention juicy?


    Bear, That's Roast Beast, new potatoes cooked in cream with scallions, fresh cantaloupe, onions & mater (Blue cheese crumbles to follow), and a bit of fresh ground horse radish.

    That's it!


    What more could ya ask for? No, I didn't have wine or beer, I had an iced glass of southern sweet tea, with a bit of peach juice added.

    Thank you Reinhold for showing me how to expand my repertoire. The only place I have ever had this was in the service or at Piccadilly's.

    I think there must be a better cut of meat for what I am proposing but this ain't bad and its 2 and 1/2 times cheaper than the lunch meat!  

    I will do this again.

    I have got to get a slicer!!!!! I was set for a good vac-u-sealer this year <cries>
     
    Last edited: Aug 25, 2015
    tropics and floridasteve like this.
  9. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great lookin plate Foam.

    I am gomna try this. Thanks.:drool
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great Foam! As always your post was a fun read. I agree, you have to get a slicer so you can kiss that 9.99 a pound roast beef lunch meat goodbye. Sliced ham, pork loin, Canadian bacon, turkey breast! The sandwich possibilities are endless.
     
  11. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Nice cook Foam!  The vac-u-sealer is a friend.  My better half "needed" one and we got it. That was before I learned the joys of smoking!  Smoking meats for two leave lots to be vac-u-sealed.

    Mike
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I wish I knew more about butchering. I can sharpen a knife and know where the primals come from, but a butcher would have known there was opposing grains involved in the roast as well as that nasty gristle.

    You guys rock!
    Kick back and grab a glass.
    There's plenty of room for everyone.
    I like tiger sauce, I use it in my hot wings recipe. Now have you ever tried Picapeppa Sauce? Not quite a hot but spicy. Throw a piece of cream cheese on a saucer, just pour some Picapepppa on top and throw down some crackers. The affluent think its fancy and the rednecks thinks it taste good with beers. 
    I could tell a story about a home health care nurse when I walked in with one clear plastic 1/2 full of marinade wanting to know who needed the drugs! She was moving so fast I couldn't stop her......ROFLMAO
    Sorry I am slow.
     
    reinhard likes this.
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Foam that is a very nice color,perfectly cooked.It is a shame when the grain runs different.

    Richie 

    [​IMG]
     
  14. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    This looks great!!!!! I can't wait to try this!
     
  15. reinhard

    reinhard Master of the Pit OTBS Member

    Some cut's are hard to tell where the grain runs for a lot of folks.  You sliced that roast beast with the grain instead of against the grain as you probably found out.  That gristle is there and in other places of the chuck.  The chuck roast and the boneless arm roast normally are roasted to the point where they almost fall apart, so where you dig in after it's done really don't matter and the with or against the grain no longer becomes the issue.  But you did just fine and it was juicy and you had a good meal from that beast.  I used a ball tip or also known as a bottom sirloin roast.  Sirloin tip roasts are also great for slicing.  I think someone on here smoked a bottom round roast also and had it turn out great.   For me that aujus really is the key I'm more of a sausage head than a pro smoker with beef or other meats.  I was just trying to find cheaper cuts for slicing and hoagies.  Prime rib has always been the best and still is, but it is expensive.  I like it when they are marked down after the holidays and then I buy a few and freeze them.   But with the grain or against the grain, yours turned out good and you were happy with it for the most part and that's what's important. [​IMG]Reinhard.
     
  16. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Sure does look tasty, Foam. Nicely done.
     
  17. floridasteve

    floridasteve Smoking Fanatic

    :points: for inspiring me to try this
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks for the compliment.

    Listen you know much better the cuts of beef, I won't do this again with a shoulder. Get something better suited to cutting across the grain.
    Thank you, yes I am starting my requirement list now. Min. 7" blade, with sharpener to strta with. Next I have to figure out the min and max HP electric motor. Machine washable, etc?
    Thanks Mike

    I am seeing to major things happening in my freezer. Freezer burn and toughness. Where I live I need to do a years worth in the winter instead of a fall and spring processing.
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Beautiful Beef, Foam! I love the colour and can almost taste it way up here.

    Disco
     
  20. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Excellent looking roast... knocked it out of the park in fact!
     

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