- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1st attempt at smoked roast beef w/ pics
Posted on 10/15/19 at 8:02 pm
Posted on 10/15/19 at 8:02 pm
Got a slicer as a work reward, so decided to make roast beef
16 lb rump roast @ $2 a pound
Injected and rubbed, smoked for about 4 hours until it came to 135 deg
Rap and let rest for a hour in ice cooler
Slice thin, vacuum bag in 1 and 1.5 pound portions
16 lb rump roast @ $2 a pound
Injected and rubbed, smoked for about 4 hours until it came to 135 deg
Rap and let rest for a hour in ice cooler
Slice thin, vacuum bag in 1 and 1.5 pound portions
This post was edited on 10/15/19 at 8:04 pm
8
Posted on 10/15/19 at 8:08 pm to theantiquetiger
How’ It taste?
Posted on 10/15/19 at 8:11 pm to theantiquetiger
Rub?
Posted on 10/15/19 at 8:12 pm to OTIS2
Taste great. As you can see by the color, it’s a little over done. The large piece is nice and pink, but the other two are a tad over.
It will make some great French dips, etc. I intentionally over spiced the outside.
It will make some great French dips, etc. I intentionally over spiced the outside.
Posted on 10/15/19 at 8:13 pm to theantiquetiger
Surprised the smoke doesn't dry this out.
Posted on 10/15/19 at 8:14 pm to heypaul
quote:
Rub?
The normal, salt, pepper, garlic, onion, paprika, Cayenne pepper, etc. Injected with Tony’s injection
Posted on 10/15/19 at 8:17 pm to theantiquetiger
Why smoke meat versus bake in Dutch oven and cook it in its own juices?
Posted on 10/15/19 at 8:18 pm to NOLATiger71
Smoke
Posted on 10/15/19 at 8:22 pm to theantiquetiger
Looks great! Understood.
Posted on 10/15/19 at 8:24 pm to theantiquetiger
Posted on 10/15/19 at 8:34 pm to Sherman Klump
quote:
Surprised the smoke doesn't dry this out.
If I didn’t inject it, I’m sure it would have dried out.
Posted on 10/15/19 at 8:38 pm to theantiquetiger
Now go buy a boneless leg of lamb, cook it medium rare, cool then do the same slice. Good horseradish, mayo, mustard, Kaiser roll and au jus. Great lamb sandwich.
Did you let the cool? I refrigerate normally overnight and it slices a lot better.
Did you let the cool? I refrigerate normally overnight and it slices a lot better.
Posted on 10/15/19 at 8:39 pm to theantiquetiger
Way over done, 110-115 is what it should have been IMHO. We did these all the time until they changed them?? 350 start in cold oven for and hour then one hour in oven with it turned off, perfect every,time,
Posted on 10/15/19 at 8:40 pm to Martini
quote:
Did you let the cool? I refrigerate normally overnight and it slices a lot better.
I thought about it. I will next time.
Posted on 10/15/19 at 8:40 pm to theantiquetiger
quote:
Rap and let rest for a hour in ice cooler
I don't know if I can rap for a whole hour.
How tender was it?
Posted on 10/15/19 at 8:42 pm to theantiquetiger
Nice. What kind of smoker?
Posted on 10/15/19 at 8:50 pm to biggsc
quote:
What kind of smoker?
Master built from Cabela’s
Posted on 10/15/19 at 8:53 pm to TigerstuckinMS
His mouth must have been dry.
Posted on 10/15/19 at 8:59 pm to theantiquetiger
I saw those big bags at Rouses and almost bought one. Should have got one to smoke. Looks good.
Posted on 10/15/19 at 9:05 pm to fatboydave
What else can you do with a 10-15lb "rump roast?"
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News