1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Virgin voyage COMPLETE!!

Discussion in 'Beef' started by gobrowns, Dec 29, 2010.

  1. At 10:30 this morning I put the roast in the smoker:


    Its in there and the beverages are ready to wash her down!!


    The end result........OMG IS IT GOOD!!!!!


    I do have a few questions........

    1. The mesquite chips I put in were soaked overnight, the unit was smoking good but all the chips did was turn black, no "ashes"....is that normal?

    2. it only took 3 hours to get the internal temp to 180. The meat was approx. 3 inches thick......is that normal???

    3. It came out so good, I want to get ribs in there right away then for New Years I want to do a pork loin.....I WANT TO DO IT AGAIN NOW!!!..........is that normal?????   [​IMG]
  2. webowabo

    webowabo Master of the Pit

    not sure on your questions, but it looked like it all worked out good. I just put in my first rack of spare ribs an hour ago.. Im praying they come out good as well as your roast did :)
  3. Looks good... Nice QView!... welcome to your new addiction!

    1. That is fine

    2. What temp was your smoker set for?

    3. If it isn't normal than everyone on SMF would be in an asylum

  4. Steve!

    Smoker was set at 225.......

    Thanks a ton for your replies!
  5. you should be fine... keep in mind every cut of meat is going to be different... one cut may take 3hrs and you could buy the same cut a week from now and it my take 5hrs... You'll notice that more so when you venture into Butts & Briskets... some cuts have the tendency to stall on you while others will cook at a much faster rate... thats why it is good to have a trusty thermometer and a case a beer on hand in case you get stubborn cut LOL!

    I know you said you were thinking Ribs next... Keep in mind the 2-2-1 method for Baby Backs & 3-2-1 for spares... Good Luck man & Keep the QViews coming!

  6. arnie

    arnie Smoking Fanatic

    It looks like it turned out well.

    I do not soak my wood chunks or chips.

    I think it opens the door to having creosote on the meat, but that’s just me.

  7.  same here... I used to soak, but not anymore... i get the same (if not better results) w/ less work...
  8. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now what kind of meat is that. It looks like a pork loin to me. I thought that the one on the right was a meatloaf and the one on the left was a pork loin. Now for your questions I want to agree and say yes to the chips just turning black. Then your question about time is every piece of meat smokes at it's own pace but 3 hours is about right for a small piece of meat like you have there. Now for wanting to smoke more and more often. Thats the addiction part od this whole world thatwe are living in here. So get used to it for the meat is so so good that you will want to quit your job but don't you'll need the money for the meat. Then NO you can't smoke the dog now the cat maybe.........
    webowabo likes this.
  9. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★




    You found the right place to ask those questions. Were all as normal as you!   [​IMG]
  10. It was a large beef roast, eye roast i think, the misses never labeled it when she sealed it. I cut it in half thinking it was too thick, but now realize i didnt need to do that!
  11. OK.....Steve, you got some "splainin" to do........2-2-1????? 3-2-1??? Is that the order in which I changes beer styles as I wait???
  12. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Welcome to SMF - as others have said I don't beleive in soaking either - good looking first smoke congrats
  13. That looks GREAT to me!  Welcome!!  As for the 2-2-1, 3-2-1, he is referring to the times for Baby Back ribs and Spare Ribs.  Grate. Wrapped. Grate.  If I am following this right, I'm sure someone will enlighten us both if that is wrong [​IMG].  A lot put apple juice in them when they wrap, and spritz with the same while smoking.  Hope this helps...
  14. I have a post about my 10 pound loin I am prepping for in the pork area!!!! Can you guys reply to it please, dont want to mess up a 10 pounder!!!!
  15. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    On beef roasts if it doesn't have a lot of fat in it just treat it like you would cooking in the oven, go to an internal of 140-160° depending on how well done you like yours. For something like a chuck roast you will take it to 165° wrap it in foil, then take it to 190-200°. Brisket is the loooong slow cook - usually 12-16 hrs. for a full packer, same as the chuck roast, take to 165° and foil, go to 200°.

    With all beef when it is done make sure to rest it well after your are done cooking it.

    I will expand on the 3-2-1 and 2-2-1 a bit. 3-2-1 is used for spare ribs, 2-2-1 for babyback ribs, the break down is as follows:
    • 3/2 - the first number is the approx. number of hours the ribs are cooked on the cooking grate of the smoker. You will see approx. 1/4" of pull back on the meat from the cut end of the bones at the end of this time.
    • 2/2 - you take the ribs and wrap them in heavy duty foil with a very little bit of liquid 1/4 cup or less  , then place them back in the smoker for the indicated amount of time - approx. 2 hrs.
    • 1/1 - you take the ribs out of the foil and put them back on the grates to firm up a bit for approx. 1 hr. This is the time you would sauce them if you like to cook the sauce into the ribs.
    If the ribs come out too tender and fall apart cut down the amount of time in the foil, reduce by 15 min. at a time till you get the consistancy that you would like.

    Those roasts do look mighty tastey and grats on a good first run!