Ref; First real big smoke!

[TomKnollRFV]

Week of May 21st to 28th
Snack Sticks; 5 pounds 80/20
Meatloaf- 3 pounds of ground beef
Eggs- one dozen to 18 eggs
Chicken- Whole young organic chicken
Pork- 8.3 pound bone in pork butt.
Top Round Roast- ~3 pounds

Right now I got the Snack Stick blend in the fridge <I'm using bear's no casing one!> and the Meatloafs in there..

I'm curious what people do with top round? I was just going to like treat it like a chuck roast for slicing up or chunking. I don't actually expect it to come out and even get to cool down before the family starts munching.

Oh and I'm using a blend of Hickory, cherry, and apple wood.

 

[bdskelly]

You have been busy busy busy Tom. Like! B

 

[TomKnollRFV]

Well some of it was sitting in our freezer and I was tired of digging through it all..and I've been trying to do this 'cook meals in advance' for a while.. a smoker is just a good excuse to do it ;)

 

[GaryHibbert]

Sounds like you'r going to be busy--that's a lot of smoking in your future.
I'm looking forward to reading all your posts on this list. And, whatever you do, don't skimp on the pics.
Gary

 

[TomKnollRFV]

Hopefully my phone takes decent pics. I rarely take pictures of food I cook. Maybe I should start.

Still if any one wants to lay down some advice for top round, much appreciated!

 

[gmc2003]

Your going to be busy busy busy is all I can say. That's a whole lot of smoking. As for the top round, I would rub it with your favorite beef rub(I like Montreal) and smoke it to 135* then slice paper thin - makes great sammies.

Good luck and let us know.

Chris

 

[SmokinAl]

I do it the same way as Chris, 135 IT & sliced paper thin. Make sure to save any drippings for an Au Jus!
Al

 

[SmokinVOLfan]

I do top round on the grill. Stab it all over both sides with a couple forks then Worcestershire splash of dales non seasoned meat tenderizer and SPOG. Into the fridge for an hour or two. Grill it to IT of 120 then let it rest for 30 min or so. Slice thin across the grain. If you feeling crazy throw a dab of irish butter or boursin cheese on top before slicing

 

[TomKnollRFV]

Loaded the smoker up just a bit ago..

For the chicken I used Penzys Northwood Seasoning <My dad had bought it, and I didn't even know we had it, so here we go! Never used before>

The Top Round is just a garlic, pepper, salt, onion powder mix..

The Pork Butt is Jalapeno Honey Mustard, followed with the Executioner for the rub it self..

One meatloaf is just regular ole meatloaf..another has horse radish white cheddar in it :)

 

[RiversideSm0ker]

That is a serious smoker full of grub Tom. I wish you well with your cook. I'm certain that some fine meals are in your immediate future. Thanks for the Qview.

George

 

[TomKnollRFV]

Just pulled the eggs to cool and crack one open to see how they are inside for smokey flavour. If it's like last time, I'll have to lightly crack the eggs and put them back on for a half hour or so!

And Thanks Riverside; my plan is to smoke every week or week and a half so I can do hopefully 5 or more meals worth of meat at a time and then foil/saran wrap and put them in the freezer and just take it out and reheat.

 

[RiversideSm0ker]

Tom that's a great plan. We have been eating 2-3 meals a week from leftovers that I smoke on Sunday. It's a good way to save some time and stretch your money actually. A pork butt is one of the best values out there. We can easily get six or seven meals from a single pork shoulder/pork butt. Makes great burritos :)

George

 

[TomKnollRFV]

I got lucky on this pork butt for sure.. 8.3 pound bone in butt from Tyson..clearance sale down to 8 dollars, 11 cents. Aldis had boneless ones for 1.70 USD but they were all 2 pounds and all, to small for my purposes. Also they didn't even look any different then a pork loin <Which I still suspect they were>

Tommorrow is my beef stick smoker day and I'm still a bit confused on the unstuffed beef stick thing..do I put water in the water pan for them or no?

 

[TomKnollRFV]

All thats left is the pork butt now! I might throw some potatoes on, not sure yet. No one really told me what they want for dinner from the smoker yet!

I do think I put to much mayo in the egg salad...ahh well. I should bother measuring how much I put in. Next time I think I'll pull the eggs after an hour, crack them thoroughly, another two hours on.

 

[TomKnollRFV]

And Update on the top round;

I wanted to pull it quite early on but family swore up and down it would be to rare, and if I had pulled it, would have kept opening the smoker to put it back in..suffice to say, it's not fall apart tender. But thats dinner, maybe butter and gravy slathered all over the slices will help. What ever is left, I'm tossing in with some BBQ sauce for my lunch tommorrow. Guess I'll stick to chuck roasts!

 

[Bearcarver]

And Update on the top round;

I wanted to pull it quite early on but family swore up and down it would be to rare, and if I had pulled it, would have kept opening the smoker to put it back in..suffice to say, it's not fall apart tender. But thats dinner, maybe butter and gravy slathered all over the slices will help. What ever is left, I'm tossing in with some BBQ sauce for my lunch tommorrow. Guess I'll stick to chuck roasts!

Tom,
You were already talking about wanting it to fall apart, like Chuckies, when you PM'd me.
The only chance you had for that would be to Smoke it Low & Slow to about 200° IT, like I said.

If you wouldn't have already wanted that, I would have done it like others suggested---To about 138° IT, and then slice it paper thin, because it wouldn't be Tender.

As for your final results, what Smoker Temp did you use & what IT was it when you pulled it out.

You have to choose, either Rare/Med Rare in a short time, or Well done fall apart after a long time Low & Slow.
You can't mix those two things up.

Hope this helps.

Bear

 

[TomKnollRFV]

I had it in for a good 3 hours to appease the family. It was dry. I was running smoker at 225 for the pulled pork this entire time.

 

[Bearcarver]

I had it in for a good 3 hours to appease the family. It was dry. I was running smoker at 225 for the pulled pork this entire time.

That's why I said you can't mix the plan up:
You aren't going to get Tender Top Round in 3 hours---Maybe 12 hours (Low & Slow), taken to 200° plus.

Bear

 

[TomKnollRFV]

Aha well. I shoulda pulled it when I wanted to to slice it up nice and medium rare for supper. Well, you win some you lose some!

 

[TomKnollRFV]

JUST pulled the butt out; put in the oven with the door cracked to rest for a half hour. Dogs are very interested in the oven..will post pictures of it right before I shred and after shredding in a bit then!

Now the pictures..!!