First roast

Discussion in 'Beef' started by whistlepig, Mar 16, 2012.

  1. Not bad at all. Well worth it. I'll do this again.[​IMG][​IMG][​IMG]
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks wonderful!  What wood did you use and what internal did you pull it at?  130°? 135°?
     
  3. I used Hickory wood. Foiled, toweled, and put in the cooler at 130 degrees and rested for an hour. Bottom round doesn't seem to be a popular cut but that's all they had. It's got me hooked on beef.  
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks great !
     
  5. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  very nice job.
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great...... Perfect excuse to go get that meat slicer..... Slice it up real thin for roast beef and chow down on some sammies.....................[​IMG]

    Joe
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks good!...Did you make some Smokey Au Jus?[​IMG]...JJ
     

  8. I didn't do the Smokey Au Jus although I do have your recipe saved and do want to try it. I have never had any luck cooking beef roasts and had low expectations on this one. I just figured it would turn out dry and tough. So I didn't put much effort in to it. I'm going to try it again with a different cut of meat and the Au Jus. Maybe a tri-tip or eye of round. Tri-tip seems to be popular.
     
  9. Au jus or not, I sure wish that was my dinner plate tonight.  Nice job.  It looks beautiful.
     
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that does look very good and moist.  Well done
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Good looking roast from where I am sitting - congrats 
     
  12. The roast looks great!
     

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