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beef shoulder roast today, along with a butt, beans, and potatoes

Discussion in 'Beef' started by chris_harper, Mar 4, 2007.

  1. chris_harper

    chris_harper Master of the Pit OTBS Member

    here is a pic of the shoulder roast i smoked today. i forgot to get one before i sliced it. i also did a boneless boston butt roast (pulled it), wicked baked beans, and potatoes. sure was a good supper. both roasts were juicy and tender. i injected both with some of my mop before i stuck them in the smoker. i used apple juice, worcestershire sauce, and EVOO for my mop on these.
  2. deejaydebi

    deejaydebi Legendary Pitmaster

    OOOOOOOOOOOOOO yummy! Looks good and BEANS
  3. Hey Chris, YUMMMMMY....so chris you inject your roast ??? i was gonna do a bottom round ,,should i also inject it ??? what bout the mopping is that a secrete recipie ??? do u mop every hr ??? I know all these questions ??? I just wanna get like u guy`s wink wink !!! lol thanks again ....charlie
  4. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Very nice Chris!!! Great smoke ring on the roast. Mmm Mmm good!! [​IMG]
  5. gypc

    gypc Meat Mopper OTBS Member

    Lookin real grubly!!! Love that smoke ring.
  6. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Looks good again.. as usual....[​IMG]
  7. Looks good and I am sure it tastes the same way.
  8. chris_harper

    chris_harper Master of the Pit OTBS Member

    this was the first time i had injected anything, as i had just bought an injector. i think i will inject any roast from now on. my mop varies depending what i have on hand. usually apple juice mixed with something else. bourbon, worcestershire sauce, vegetable oil, EVOO. i have mixed 2 or 3 of them lots of times. i mop after 2 or 3 hours, then every 45 minutes to an hour. i let the rub set first before my first mop. i haven't done a bottom round roast, yet. that will be in the near future though.
  9. Chris really looks great and hope the family enjoyed all they could handle. Don't know if it was just for the 3 of you or not but if it was i am sure there gotta be some great leftover recipies. When you have a few seconds pass some along. Maybe will come across something i have not thought of yet.

  10. chris_harper

    chris_harper Master of the Pit OTBS Member

    i usually make chili with leftover smoked meat; when there is some.
  11. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    As my friends say in Kentucky.....dammitboy! That looks fine.
  12. msmith

    msmith Master of the Pit OTBS Member

    Looking dang good there chris,as always. Hey theres a comp cook in waco on the 30 & 31 this month at the american legion riders at 200 tennessee west of down town. I thought about going but have another comp in Irving that same weekend at the knights of columbus hall. Thought I would pass that along in case you might want to go check it out.
  13. chris_harper

    chris_harper Master of the Pit OTBS Member

    i might have to check that out, marvin. thanks for the tip.
  14. bigal

    bigal Smoking Fanatic OTBS Member

    Wow, when you cook you go all out. Looks fantastic. From what I've seen, it looks like you, tonto & bud win "the busiest smokers" award. Lotta work, good job.

    Wish you guys all lived closer to me, but then I'd be a "DangBigAL".

    Whats on the menu next weekend?
  15. deejaydebi

    deejaydebi Legendary Pitmaster

    Dang I was gonna save some meat for chilli the last time you mentioned it and forgot!

  16. nauidvr1

    nauidvr1 Smoke Blower

    What do you use to pull your smoked meat with?

    I purchased a set of Bear Paw Meat Handlers http://cgi.ebay.com/Bear-Paw-Meat-Ha...QQcmdZViewItem, but have not used them yet. I have done pork shoulder roasts and used forks to pull them, but it takes forever!
  17. chris_harper

    chris_harper Master of the Pit OTBS Member

    i just wear a pair of nitrile gloves, and use my hands.
  18. nauidvr1

    nauidvr1 Smoke Blower

    Ah! you do it the old fashioned way!