Beef roast in the smoke.

[tom 178]

It's in the smoker now. Qview to come.

 

[demosthenes9]

What cut is the beef roast ?  What temp are you taking it to ? 

 

[tom 178]

It is a top loin roast. I like them medium/rare but Amy likes them medium. I am thinking about just below 140* IT. Since this was the last day to sell it was 50% off so $20.60. I used a steak rub. The dark color at the bottom is the shadow of my hands holding the camera.

beeftoploinroast.jpg

• tom 178
• Jan 1, 2015

 

[demosthenes9]

 
It is a top loin roast. I like them medium/rare but Amy likes them medium. I am thinking about just below 140* IT. Since this was the last day to sell it was 50% off so $20.60. I used a steak rub. The dark color at the bottom is the shadow of my hands holding the camera.

beeftoploinroast.jpg

• tom 178
• Jan 1, 2015

Nice score!  That almost looks like a NY Strip.  Should be tasty.    I'd be tempted to pull it 10 degrees earlier then do a quick reverse sear on it either on a grill or a 500+ degree oven.   Would give it a nice crispy crust while maintaining a consistent edge to edge color on the inside.

 

[tom 178]

 
Nice score!  That almost looks like a NY Strip.  Should be tasty.    I'd be tempted to pull it 10 degrees earlier then do a quick reverse sear on it either on a grill or a 500+ degree oven.   Would give it a nice crispy crust while maintaining a consistent edge to edge color on the inside.

That sounds like a good plan, I think I'll try it. Thanks!

 

[demosthenes9]

 
That sounds like a good plan, I think I'll try it. Thanks!

You're welcome.  Just be careful not to over do it.  While a crisp crust is nice, you probably don't want it at the expense of a good internal color/temp. 

 

[tom 178]

Here is how it came out after grilling it a little on the gas grill.

sb9.jpg

• tom 178
• Jan 1, 2015

sb10.jpg

• tom 178
• Jan 1, 2015

sb12.jpg

• tom 178
• Jan 1, 2015

I had scored the fat cap to get some rub down by the meat, then when I put it on the gas grill to sear some of the fat got flaming and came off. It was real good and I'm going to try again. I took it out at 140* then put on the hot fiery gas grill.

 

[demosthenes9]

 
Here is how it came out after grilling it a little on the gas grill.

sb9.jpg

• tom 178
• Jan 1, 2015

sb10.jpg

• tom 178
• Jan 1, 2015

sb12.jpg

• tom 178
• Jan 1, 2015

I had scored the fat cap to get some rub down by the meat, then when I put it on the gas grill to sear some of the fat got flaming and came off. It was real good and I'm going to try again. I took it out at 140* then put on the hot fiery gas grill.

Depending on how you like your beef cooked, it looks like you absolutely nailed it.   Seriously, that looks really, really good. 

 

[tom 178]

Thanks Demosthenes9  it was some good eating. Next time I'll feel more confident on the searing and it will be better.

 

[Rafter H BBQ]

That looks awesome !

 

[timberjet]

Drool

 

[demosthenes9]

 
Thanks Demosthenes9  it was some good eating. Next time I'll feel more confident on the searing and it will be better.

You're welcome Tom.  As for the sear, quite honestly, I don't see anything wrong with it at all, so I'm not sure what will be better about it.    Seriously dude, it looks great.

 

[gary s]

Very Nice !!!

Gary