1st Smoked Beef Roast

[smokin al dente]

So I haven't smoked a beef roast yet in my smoker.  I have this baby sitting in a dry rub of sea salt, cracked black pepper, onion powder, and garlic powder.  To finish it, I put just a little garlic roasted EVOO in the bag.  I'm planning on smoking this either Tuesday or Wednesday.  Will post progress as I may pat down and add another layer of seasoning on it in a day or two.  Maybe add some fresh garlic to it also.

 

[SmokinAl]

Looks like your off to a good start!

 

[raptor700]

      

Remember the camera 

 

[africanmeat]

Looks like your off to a good start!

X2

 

[smokin al dente]

Here it is, after sitting in a dry rub since Sunday I cooked up my beef roast.  I pulled it out of the smoker after a 3 hour smoke, the internal temperature was 143.  I let it sit for 15 minutes covered in foil before slicing.  Perfect medium rare!  Turned out great.  Sorry for the low quality pictures but, I once heard if there are no pictures the smoke never happened. 

 

[bluebombersfan]

Looks like it turned out great!!  Nice job!!

 

[beeboq]

Nice job. 

 

[sprky]

 and your right bad pics are better then no pics. 

 

[steve1141]

What temperature did you smoke it at?

 

[chef willie]

What temperature did you smoke it at?

He might not see this....thread is a little dated. Here's a link with more detail for you....found by using the handy dandy search bar above typing in smoked beef.

http://www.smokingmeatforums.com/t/130026/smoked-beef-for-sandwhiches