Roast Beef on the Kettle..

[sam3]

Adam (c_farmer) thread looked so good, it got my wheels turning.

Found a nice 4.5lb Bottom round. String it up and rubbed with SPOG. Wrapped and into the refrig for a few hours.


Using the Vortex with this one. Ring of fire in place with a few hickory chunks.
10 lit on one side, all vents wide open.


Two hours later, we reached an IT of 130. Time to pull.


Had this much left to burn.


Gonna tent foil this for a half hour.


Sliced shot.


Served with mashers and Mushrooms simmered in Burgundy and butter.


That was really good.
Thanks for looking.

 

[pc farmer]

Great looking meal, Sam

 

[dirtsailor2003]

Looks Tasty Sam!

 

[raastros2]

beautiful man...aint nothing better than beef sliced at medium or so

 

[demosthenes9]

Looks great.   Any idea what your chamber temps were during the cook ?

 

[sam3]

 
Looks great.   Any idea what your chamber temps were during the cook ?

@300-325 on the dome thermometer.

 

[leah elisheva]

Very nice!!! And that sounded like a fabulous use of Burgundy too! Cheers! - Leah

 

[worktogthr]

Looks great!  Did it have that beef and  bacon taste?  When I have smoked beef with hickory it always has that bacon flavor.  As I have said before, like some bizarre love child of a pig and a cow. haha

 

[demosthenes9]

 
@300-325 on the dome thermometer.

FWIW, dropping the chamber temp on roasts will give you a more even/consistent color from edge to edge.

 

[sqwib]

Great looking beef, I'll take a slice.

 

[disco]

Wow, that looks like a great meal.

Disco

 

[billyj571]

MAN THAT LOOK AWESOME GOOD JOB

 

[thunderdome]

Nice work Sam. Cooked to my liking and everything!

 

[frog1369]

Looks wonderful!  So many ideas here ........ So many recipes, so little time!

 

[sam3]

 
Nice work Sam. Cooked to my liking and everything!

Thanks TD. The Vortex is awesome!