Second attempt: now smoking beef

[gene pool]

SECOND ATTEMPT: I am now trying my hand at smoking beef. There are two roasts in the smoker with the temp at 220+/-. I think I got the hang of the firebox with the amount of wood necessary, so we'll see. Also using one of those digital thermometers that remains in the meat until it gets to the "correct" temperature. Will let you know how it turns out. Pray for me...and the roasts.

Gene :grilling_smilie:

 

[chef willie]

ok....enjoy the ride and don't hurry. I'd imagine a decent learning curve using a stick burner....keep us posted

 

[jirodriguez]

Just keep it low and slow and you should turn out good! Don't forget the Q-view!

 

[fpnmf]

Have you taken the awesome free E-Course yet???

It has lots of very helpful information..

 Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

 

[Bearcarver]

Sounds good !!!

Chuck roasts??

Bear

 

[flash]

Really, what type of roast? Pulling or slicing? All this will effect your final internal temp. Some beef roasts you may want 200º, some only 135º.

 

[gene pool]

Well, after 5 hours they are about done. Hope they taste as good as they look.

To answer a question, my wife says they are "round rump roasts." We raise the beef ourselves and it's totally grass-fed.

 

[flash]

Those look good, but I would have removed them at 135 to 140º internal, then sliced thin for sammies.

 

[gene pool]

Those look good, but I would have removed them at 135 to 140º internal, then sliced thin for sammies.

Hmmmm. I didn't think of that. I might try it next time.

 

[gene pool]

We had it for dinner. I sliced it thin with an electric knife and served it with pea salad. It was excellent! Thanks to all for the encouragement. :439:

Gene

 

[SmokinAl]

They sound real good!

Sure wish you would have included finish pics!

 

[jc1947]

Gene Pool, do you sell grass fed beef? If so where are you and what do you get for a side?

JC1947