Today's Qview

Discussion in 'Beef' started by billbo, Jun 15, 2009.

  1. billbo

    billbo Master of the Pit OTBS Member

    Since my story started in a panic in this forum, I'll end it here too. On tonight's menu was ribs and chicken. I was also going to smoke a bottom round for an attempt at roast beef for lunchmeat. Trimmed up the spares and made some roll ups out of the skirt meat. I kept the beef simple, S&P.





    Going for apple wood today.



    I bagged the rib tips for another day. It gave me an excuse to try out the new foodsaver I got on ebay.



    Ribs ready for foil & drum is dialed in. In the mean time I didn't realize that cut of beef was just blowin past the nice rare slicing temp. It hit 172° before I realized it and it was too late. Luckily I jumped on line and confirmed my thought of foiling and pulling. Some of you may have seen my panic post. Thanks to all who helped me through my crisis!





    Chicken on.



    Dinner is ready. On the next post!
     
  2. rickw

    rickw Master of the Pit OTBS Member

    Excellent looking smoke, congrats.
     
  3. billbo

    billbo Master of the Pit OTBS Member

    Ribs & chicken lookig good while the beef smokes on.







    The moment of truth arrives. Off with the foil after resting 2 hrs.



    The meat pulled easily but was a bit dry. Imagine that. It sure tastes good though.



    I decided now that I need to infuse some moisture back into the meat. I added some of my sauce and presto! BBQ Beef!



    The lesson of the story for me was when doing a cut of meat you have never done before, make sure your probe is in kinda early. I didn't get my roast beef, but I did get a few meals in the freezer!
     
  4. rickw

    rickw Master of the Pit OTBS Member

    It still looks good to me.
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    It all looks great. Thankfully you were able to salvage the beef. That'll make some great sandwiches this week too!
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks like a great smoke to me! Thanks for the Q-view.
     
  7. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    It all looks delicious to me. [​IMG] Nice job. It's amazing what a little sauce can do to salvage meat.
     
  8. oneshot

    oneshot Master of the Pit SMF Premier Member

    Looking good. Nice save on that roast too, making my mouth water.
    What did you do to save it????
     
  9. bman62526

    bman62526 Smoking Fanatic

    Nice looking setup!

    How long of a burn can you get with the UDS and that huge charcoal basket?

    I ask, because I use a large horizontal offset that I've had just a few months now, and I think I've got her all figured out. However, I can only get about 45 - 60 minutes of cook time before that fire has to be stoked and more wood splits added. Honestly, for a "stick burner" I'm more than happy with that amount of tending (maybe once every 45 min. or so) but it looks like your set up could go hours without messing with it...jsut curious as to how long that basket will last you.
     
  10. billbo

    billbo Master of the Pit OTBS Member

    Once I realized I had lost my dream of slicing it I foiled it (with helpful advise from a few others!) and took it to 205°. It should have come off earlier than 205° as it was dry. I then let it rest and turned it into BBQ beef.

    The moisture from the sauce saved it!
     
  11. billbo

    billbo Master of the Pit OTBS Member

    A full basket like that has gone 16 hours for me. It would go longer if I needed it to. I had it lit for 28 hours on my seasoning run. 16 hours has been my longest smoke to date on the drum. Very little to fiddle with other than occasional adjustments on your air intakes. I love this thing! Closest to set it & forget it you can get.

    The drums are relatively cheap to build too. I have about $200.00 or so in it to date with more mods to come.
     
  12. donnylove

    donnylove Meat Mopper SMF Premier Member

    Billbo - Nice save on the beef. A good lesson for all.

    Also, I'm glad to hear someone else say they've got a couple hundred into their drum. Seems like most have only spent $50-60, whereas I've spent $200 even though I started with a $20 rusty used drum!

    I'm still not getting the longevity out of my smokes that you are, but I figure I probably need a larger charcoal basket. Even so, I'm getting a solid 10 hours out of my basket full of charcoal and loving that drum!
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    The ribs look great the beef was a nice save you have to love that finish sauce.
     
  14. billbo

    billbo Master of the Pit OTBS Member

    My basket is 13.5" diameter X 12" high so it it is big!
     
  15. billbo

    billbo Master of the Pit OTBS Member

    I have to thank Forluvofsmoke, TasukWitco, & GnuBee for the help on saving the beef. The finishing sauce however I will take credit for. [​IMG]
     
  16. billbo

    billbo Master of the Pit OTBS Member

    Bman,
    To give you a visual this is what was left in the basket after a 9 hour smoke. You can compare the before & after shot. Hope this helps!

    Before



    After 9 hour smoke.
     

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