I chickend out

Discussion in 'Grilling Tips' started by minn.bill, Jan 12, 2008.

  1. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    on my beef roast's. wednesday i took a 5lbs sirloin tip and a 5 lb rolled rump and injected them with a pound each of ajus sauce and coverd them in jeffs rub bagged them and let them sit till this morn.i had every intention of smoking them low and slow but after many hours of reading old post's at the last minute i decided to grill them a little hotter and faster.i guess i should say i decided my cuts were to lean,i was afraid to dry them out.any way they were on the grill for three hrs with foil packs of wood chips in the coals . i took them up to 150 deg internal and moved them to the oven where i will take the rump to 200 for pulling and the sirlion to 170 for slicing . right now the smell is incredible hope they taste as good.[​IMG]
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  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    bill......i did a bottom round roast low and slow........i injected it..........came out fine.........not dryed out at all...........
     
  3. camp_cookie

    camp_cookie Smoking Fanatic

    Nice work. I do much more indirect grilling that I do traditional smoking.
     
  4. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    yeah cookie i've been grilling for 30 years and smoking for one.like i said i kind of chickend out. dude i read all your post also .i'll try it again with a fattier piece of meat next time. i'll post more pics when i slice and pull[​IMG]
     
  5. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    nothing wrong with grilling..in fact i will be doing some stuffed spare ribs tommorrow..i'll do the 3-2 on the smoker then stuff and finish on the grill
     
  6. kookie

    kookie Master of the Pit OTBS Member

    I do that with my rib and chops too. I will smoke them then finish off on the grill. The best of both worlds.

    Good looking grub.

    Kookie
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    how do you STUFF a spare rib?

    bill.......i, infact, took OFF alot of the fat.............
     
  8. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    how do you STUFF a spare rib?

    you need two, fill in the cavity of one (bone side) and then top it with the second and tie together with baking twine......
     
  9. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    heres the last two pics of the fished products.i ended up getting them both to hot 200deg.wich was great for pulling .the end result was delicious [​IMG] no regrets but will get the sliceable sammie meat next time[​IMG]
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  10. camp_cookie

    camp_cookie Smoking Fanatic

    Looks good.
     

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