smokin my beef now Qview.........

Discussion in 'Beef' started by bob1961, Jun 30, 2010.

  1. bob1961

    bob1961 Smoking Fanatic

    well i'm smokin my 3.5 lb roast to temp of 145 med rare and slice bout 1" steaks or a bit thicker, not yet sure....then slap them back in the smoker to smoke the sliced sides....

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    i'm using cherry wood for smoke....

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    with apple juice spritzin....my question i have is how long should i smoke after the steaks are back in each side and should i use rub too.............bob

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    Last edited: Jun 30, 2010
    thunderdome likes this.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Bob personally I wouldn't put them back in after the meat has already hit the target temp of 145 doing so may lead to drying them out and over cooking them.
     
  3. bob1961

    bob1961 Smoking Fanatic

    wow 21 views and no body chimed in....well i reached target temp of 145 and letting it sit bout 30 minutes before slicing it....

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    since it is only 1:30pm now i might let it sit to cool, then fire up smoker later for dinner before resmoking the steaks for bout 15 minutes a side then yum yum [​IMG]  .............bob

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  4. bob1961

    bob1961 Smoking Fanatic

    thx piney, but how should i reheat them then..........bob

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  5. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Looks good, can't wait to see the sliced pics!

    Maybe sear them on the grill for a minute to reheat?  Just an idea.
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome [​IMG]

    Dare I say nuke it or use a steamer. I have an electric rice steamer and it works great for providing moist heat to reheat food.
     
  7. bob1961

    bob1961 Smoking Fanatic

    i'm not gonna stick it in the fridge till dinner, maybe foil it and slice it later then a few minutes in the smoker then to reheat....thought bout nukin them, but naaa lol............bob

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    Last edited: Jun 30, 2010
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    AWESOME!

    I don't care what you do from here out with that beautiful hunk of goodness, but please don't forget the pics of it sliced. My heart can't take missing such a treat !!!!!!!!!!!!!!!!!!!!!!!!!

    Hungry Bear

    PS: Should I take 402, then Rt 6, or should I just go right up 209 for Dinner?
     
    Last edited: Jun 30, 2010
  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    Slice it Slice it Slice it. I want to see it.
     
  10. bob1961

    bob1961 Smoking Fanatic

    lol, i'm bout 15/20 miles from 402 and rt 6 and bout 1 mile from the roeblin bridge crossing in to N.Y....

    i'm not slicing it till dinner time bout 5/6pm.......bob

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    Last edited: Jun 30, 2010
  11. bob1961

    bob1961 Smoking Fanatic

    bear i was looking for a thread you posted the dove nest behind your bear carving on your house....did you post them in someones else's thread or start one, thx..........bob

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    Last edited: Jun 30, 2010
  12. shooter1

    shooter1 Smoking Fanatic

    Thats lookin real purty!

    I'm with rbanster, slice it, slice it and post the pics.
     
  13. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Can you hear the chants???

    "sliiiice it"

    "sliiiice it"

    "sliiiice it"

    lol... I know you have plan. Waiting till dinner time. Just don't forget to post later. Oh... hear that? A new chant.

    "we want pics"

    "we want pics"

    "we want pics"

    Thanks!
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----Good one!

    Bear
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Bob,

    That was under the title, "My Bear Found A Friend".

    Here's the link:

    http://www.smokingmeatforums.com/forum/thread/92774/my-bear-found-a-friend

    Thanks for remembering,

    Bear
     
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I would use a steamer to re-heat it for it will not dry out your roast. You could use a colander and a big pot and make a steamer pot to re-heat it.
     
  17. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    slice it already, great idea on steamed colander and big pot, That is so simple I never thought of it
     
  18. bob1961

    bob1961 Smoking Fanatic

    well everyone here are the slices....

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    look at the holes in the center where it is ready to fall apart, yum yum juicy....i stuck them back in the smoker at 225 for 10 minutes a side and they came out juicy and tender....they had bout 1/2" smoke ring that made the beeef look like pork, nice and pink and juicy, oh i said juicy already sry....two slices were for dinner and the other 3 are for another day, not sure how i'll have them yet....thinking of a frying pan sear then the oven to reheat them next time....any question just ask.............bob

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    Last edited: Jun 30, 2010
    jbg4208 likes this.
  19. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks great and I'll bet it tasted even better!!!!!!!!!!!!
     
  20. pandemonium

    pandemonium Master of the Pit

    Looks great, what cut is that? Sirloin Tip?
     

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