First Rare Roast Beef for sammies w/ Q VIew

Discussion in 'Beef' started by bigfish98, Oct 29, 2011.

  1. Horseradish (my fav)

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  2. Yellow Mustard

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  3. Hot Mustard

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  4. Mayo

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  5. Miracle Whip

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  6. other

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Multiple votes are allowed.
  1. bigfish98

    bigfish98 Smoking Fanatic

    Hi everyone.  Yesterday I had a sick kid and had to stay home from work so I decided that I would smoke my 11# beef roast (I believe it was a bottom round, not the best cut for the application, but it was what I had on hand) early.  I rubbed it down the night before with some beef roast rub that I picked up in St. Paul, MN this week when I was there for training.  I wrapped it in plastic wrap and put it in the fridge overnight.  I preheated my MES 40 to 240, put the roast in and dropped the temp to 225.  I placed the sterilized probe in and smoked it using cherry woodchips until the IT hit 140.  I then took it out of the smoker, double wrapped it in foil, and let it rest for about an hour.  After it had rested, I put it in the fridge overnight to cool.  Took it out this morning and used my older than dirt GE Slicer to slice it up.  It is pretty tasty!  I think the guys at the deer shack next weekend are going to be happy.  Stay tuned as I also did a pastrami last night!

    Here are the pics (sorry my camera work leaves something to be desired):

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    Rinsed and patted dry

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    Rubbed up and ready for the fridge

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    Ready for the smoker

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    All smoked up and ready to rest

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    All sliced up!  Could barely keep Jon Jon (my 19 mo old) from eating it all as I was cutting it!

    [​IMG]

    Where did I put my Horseradish???

    Thanks for looking and keep your stick on the ice,

    Bigfish
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    My favorite!

    Just the way we like it too, rare with horseradish!

    It looks delicious!
     
  3. smokin vegas

    smokin vegas Smoking Fanatic

    Looks wonderful.  I haven't tried a rare one yet.  Curing tri tip for pastrimi to smoke Friday.  Think I will do a  rare Prime Rib roast rare and a turkey in smoker for Thanksgiving.    I was in Larry's Meat Market here in Vegas and he had some beautiul prime rib roasts.  YUMMMMM!!!!!  
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yum Yum. Definitely Horsey sauce for me.
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    The guys will definitely be digging into that next weekend at the deer shack. I think I am going to bring some I have in my freezer to our camp as well. Good idea.
     
  6. teeznuts

    teeznuts Master of the Pit

    Rare and horseradish is the only way. Looking good!
     
  7. jc1947

    jc1947 Smoking Fanatic

    X2 what Al said
     
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Bloody Beef and Horsey Sammy Gets My Vote!

    Todd
     

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