Roast Beef on Mini Biohazard

Discussion in 'Beef' started by litterbug, Aug 30, 2014.

  1. litterbug

    litterbug Smoke Blower

    I am wanting to make a roast beef for slicing. I will be using a mini wsm that I have nick-named Biohazard. I will be putting it on the smoker in the morning but have a few questions. .
    SWMBO does NOT like rare. If its bloody, its not done. What temp should I smoke to? I was thinking 145-150*.
    I was thinking of smoking at about 235*. Would this be a good temp?
    Liberally coated sirlion tip roast with L&P Worsty and SPOG, wrapped and put in fridge overnight. Should I add more spog when putting on smoker?
    I will be using cherry chunks(because it is what I have)

    SWMBO didn't answer me so I accidentally :biggrin: :devil: decided to make it all.
    Wrapped and sleeping till a.m.
    Biohazard.
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    If I'm reading the label correctly you have a 9.53lbr. Just remember that carry-over will continue cooking the meat, especially with larger cuts, and this is amplified when cooking at higher temps, as the residual surface temp will continue to penetrate for some time after removing from the cooker. So, if you pull it off the smoker @ 145* I/T with a smoke chamber temp of 235*, being nearly 10lbs, carry-over may bring it up to around 152-155*.

    Remember to rest it before slicing to allow the juices to redistribute through the meat...you can foil and towel-wrap, or place in a covered roasting pan or other container...let it set for at least 90-120 minutes with a roast that large. You can leave the temp probe in and watch for temp to drop off...give it at least a 15-20* drop in temp...more if you go to a higher I/T.

    Cherry smoke is good with beef, so don't sweat not having much to choose from...it's a slightly sweet, yet heavier smoke than other fruit woods tend to be...heavy or sharp smoke (or both) is good with beef.

    I haven't smoked on a mini (yet), but you can figure about ~1hr/lb to reach 145* I/T @ 225-235* smoke chamber temp with a bulked-up cut like the sirloin tip....'course, the times for you and me will vary depending on elevation above sea-level...it takes longer at the 5K ft where I'm located.

    Have a GREAT smoke!!!

    EDIT: yes, you can apply more SPOG when unwrapping and getting ready to toss into the smoker...it will be quite moist after it's overnight nap, so it will hold onto lots more rub if you want to throw it on.

    Eric
     
    Last edited: Aug 30, 2014
  3. litterbug

    litterbug Smoke Blower

    Forluvofsmoke
    Thank you for your input. This will be my first smoke on the mini and my third smoke overall. Also my first time using charcoal. Lol So far I like to think I've had "new guy dumb luck" (because its not skill level yet) on my smokes.
    My first was a full packer brisket for my FIL with mesquite (we love smokey) (delicious) and second was a turkey with pecan smoke. White meat was juicy and delicious while dark meat was slightly over smoked.
    You are correct on the 9.53 lbs. SWMBO neglected to inform me that she only wanted half of it done so I decided to go "all in." :sausage:
    Going to also make some of Chef JJ's smokey au jus. I just have to find the recipe again.
    I will post more Q of this new guys dumb luck as it happens.
     
    Last edited: Aug 30, 2014
  4. litterbug

    litterbug Smoke Blower

    10:00 and were off.
    Chef JJ au jus started with a jalapeño added to the mix.
    The guest of honor making an appearance
    Biohazard being renamed by my 9yr old as his Black-Ops smoker.
     
  5. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Good luck, man!

    I named my offset The Good Neighbor.
     
  6. litterbug

    litterbug Smoke Blower

     
  7. litterbug

    litterbug Smoke Blower


    I took final I/T to 142*. Here is a pic with chunk missing so you can check it out. I will post sliced pics tomarrow after I am able to have the butcher slice it up for me. I might need to buy a slicer when it becomes an option. It took about 4:15 hrs. to get to this point :grilling_smilie:, which worked out because that's when the charcoal ran out. Lol
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Nice smoke!
     
  9. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Looking good!!! You may want to toss that big ol' hunka beef into the freezer to quick-chill it for a couple hours after resting, then put in the fridge, so it gets chilled faster...otherwise the internal temps @ the core of the meat will take a long time to reach fridge temps.

    Yah, smoke only half of it...hmm...nope, I'd need a REALLY good excuse to want to cut that in half...LOL!!!

    Have fun with your mini...I've been itching to build one, or buy a 14.5 WSM...haven't decided yet, but I don't have much time for builds these days so I may just drop some cash.

    Eric
     
  10. litterbug

    litterbug Smoke Blower

    As promised hear is the sliced pic.


    And a little closer view. It is very tasty.:sausage:
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Nice looking beef!
     

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