Fathers day roast!!

Discussion in 'Beef' started by deer meat, Jun 17, 2007.

  1. deer meat

    deer meat Smoking Fanatic OTBS Member

    Happy fathers day Dads[​IMG]

    I am smoking my first roast today, and having a few cold ones watching the race. Here are some pictures rubbed with some onion powder, & garlic powder. Oh Ya!, and you can't do a smoke without a couple of fattys for sammiches.



    more pics. to follow
  2. deer meat

    deer meat Smoking Fanatic OTBS Member

    Sorry I was in a hurry with the picture post. The roast is a black angus eye of round, about 2.5#, with 2 jimmy deans maple sausage fatties. Everything is smellin so good. Just about ready to take off the fattys.
  3. deejaydebi

    deejaydebi Smoking Guru

    Ummmmmmmmm sounds really good! Enjoy!
  4. deer meat

    deer meat Smoking Fanatic OTBS Member

    Well here we are at hour 3. pulled fattys and decided to add some boneless chicken breasts rubbed with jeff's rub.


  5. chrish

    chrish Smoking Fanatic

    now that fatty looks good, im planning on smoking one this week to see how it turns out.
  6. deer meat

    deer meat Smoking Fanatic OTBS Member

    Here are the final pictures. The roast was a little dry, it was very lean to start with (Angus). I pulled it at 174°, I probably should have pulled it at 155°/160°
    all in all it turned out alwright, I still got compliments from my mother and wife.

    The chicken was pulled sooner, and was delicious and juicy


  7. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Sounds like a great smoking adventure, Brian. Congrats.
  8. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Seems weird looking at a smoke without the familiar rub on most everything. I personally think that the rub helps lock in some of the juices and imparts a nice compliment to the smoke.

    And whats up with the half empty smoker...?!?! [​IMG]

    Just kidding....I'm personally usually trying to shoe horn in an extra roast or chicken, but I smoke to have meat for the entire week... but everyone knows I have issues when it comes to smoking.

    If you're cooking Angus - you are way ahead of me. I'm definitely jealous.

    Great job on a really good looking smoke!!!
  9. deejaydebi

    deejaydebi Smoking Guru

    Looks really good Brian. When you have a really lean piece of meat you could try injecting it with a bit of butter or olive oil with your favorite spices and it'll help keep it moist. Wrapping helps to after a few good hours of smoke.

    Good job!
  10. cmacv

    cmacv Smoke Blower

    putting strips of bacon over the top also helps a lean piece of meat
    stay moist
  11. deer meat

    deer meat Smoking Fanatic OTBS Member

    Yes I wanted to lay bacon strips on the roast, but on the way home from the store I realized that I forgot to buy it.[​IMG] next time.

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