Beef roast w/ pork tenderloin inside

Discussion in 'Beef' started by mix123, Aug 2, 2010.

  1. mix123

    mix123 Newbie

    I need a little help. I am going to be smoking a roast this weekend. It's an 11lb beef roast with a pork tenderloin inside the center of it. I have no idea how long to cook, what smoke wood to use, or how to season it. It is already marinated, so maybe just simple rub? Do you spritz roasts? What with? Any help would be awesome. Thanks guys.
     
  2. dick foster

    dick foster Smoking Fanatic

    As always with any big hunks of meat like that you need to get yourself a meat thermometer and go by temp not time. Preferably get a thermometer that will let you monitor the meat temperature with the smoker closed up. Best is one that lets you read the temps remotely via wireless.

    For wood I'd say an oak and maybe a little hickory would be good. Maybe some apple or cherry would be nice too. It just depends on what you like.

    I've done combos like that. Two strips of beef tenderloin bound with two strips of pork loin. First season and rub all the individual pieces of meat then tie into a roast alternating the beef and pork strips. It's as expensive as hell because of the beef tender loin but it tastes really really good. I won a little BBQ contest with that one once. The two meats work to flavor each other very nicely.    
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now that could be an interesting hunk of meat to smoke. Now I would just use a good rub that you have used before maybe. I would use simply salt pepper and some garlic and lket the meat do the talking. Then smoke it to maybe 150* and that should be good and juicy to.
     
  4. dick foster

    dick foster Smoking Fanatic

    I did do up a little herbal rub for it instead of my usual spice and pepper type of rub. Like you said I wanted the meat itself to do most of the talking.  
     
  5. mix123

    mix123 Newbie

    Plan on doing it at 225-250.... how many hours for 11lbs do you guys figure to get it up to 160...a rough estimate...7 or 8 hours? Any spritzing needed?
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Did you buy it like this? This sounds interesting and my other question is what is the marinade

    Looking forward to following this adventure - Thanks for sharing the process
     
     
  7. mix123

    mix123 Newbie

    I bought it like this from a local butcher. The marinade is just a light seasoning not sure exactly what it consists of. I did this on rotiserie once and it was tasty so I thought I would try smoking it.
     
  8. dick foster

    dick foster Smoking Fanatic

    I don't spritz or mop, anything ever. Put it in close the lid and leave it closed till done. The only exception it to take ribs out to foil and unfoil them but that is the only one. 
     
  9. mix123

    mix123 Newbie

    I think I will try around 8 hours at 220-250. No spritz or anything...just toss it on with the marinade. Use some hickory and cherry
     
  10. meateater

    meateater Smoking Guru SMF Premier Member

    I gotta see some QVIEW on this smoke job. [​IMG]  Sounds frickin delicious.
     

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