So a few weeks ago I read a post on here about roast beef after I replaced my drool damaged keyboard I thought I'd give it a try.
Well the first attempt went well and I took a few pics but didnt get the money shot so I sucked it up and suffered through smoking another sirloin tip roast just so I could bring you guys some pics, and the wife pretty much threatened me that I had to do it again.
So here we go.
I used some (not a lot) of Montreal Steak seasoning, some more CBP and some kosher salt. I sealed it up in a Foodsaver bag and put it into the fridge overnight. I was hoping the vaccuum would help the flavor penetrate the beef a little more. The jury is still out.
On the rack ready to go in the smoke (Hickory and apple) and I used a Blue Moon Belgian white in the water pan. It does seem to add a bit more flavor to everything I smoke. Waste of a good beer? I'm sure some would debate.
Out of the smoke ready to site overnight in the fridge...
I pulled it at 145.
Cut in half, this is the first look at the inside... I've been waiting 2 days for this shot :)
All sliced up and ready for consumption or freezing for later. What thrilled me was the colors that came through on the photo as well. The smoke ring wasnt a real pronounced ring, but the flaver was very nice, not too smoky but smoky enough.
I hope you enjoyed looking as msu as I enjoyed doing this smoke. Again I learned a ton from my first smoke of beef that I used on this one. I had the temp of the smoker a little hotter this time (250) and I think the vaccuum seal of the rub then night before did help the flavors marry a bit better. Next time I'm going to try a different rub, maybe something of my own.
Enjoy and hug your kids and loved ones after what we have all seen happen today in Japan it really makes me appreciate what we have when we can slow down and enjoy food and family.
Well the first attempt went well and I took a few pics but didnt get the money shot so I sucked it up and suffered through smoking another sirloin tip roast just so I could bring you guys some pics, and the wife pretty much threatened me that I had to do it again.
So here we go.
I used some (not a lot) of Montreal Steak seasoning, some more CBP and some kosher salt. I sealed it up in a Foodsaver bag and put it into the fridge overnight. I was hoping the vaccuum would help the flavor penetrate the beef a little more. The jury is still out.
On the rack ready to go in the smoke (Hickory and apple) and I used a Blue Moon Belgian white in the water pan. It does seem to add a bit more flavor to everything I smoke. Waste of a good beer? I'm sure some would debate.
Out of the smoke ready to site overnight in the fridge...
I pulled it at 145.
Cut in half, this is the first look at the inside... I've been waiting 2 days for this shot :)
All sliced up and ready for consumption or freezing for later. What thrilled me was the colors that came through on the photo as well. The smoke ring wasnt a real pronounced ring, but the flaver was very nice, not too smoky but smoky enough.
I hope you enjoyed looking as msu as I enjoyed doing this smoke. Again I learned a ton from my first smoke of beef that I used on this one. I had the temp of the smoker a little hotter this time (250) and I think the vaccuum seal of the rub then night before did help the flavors marry a bit better. Next time I'm going to try a different rub, maybe something of my own.
Enjoy and hug your kids and loved ones after what we have all seen happen today in Japan it really makes me appreciate what we have when we can slow down and enjoy food and family.
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