It's been a long dry spell.

Discussion in 'Beef' started by homebrew & bbq, Jan 25, 2008.

  1. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    I hadn't had a chance to do a smoke since before Thanksgiving and finally had a chance to get one in a few days ago.

    The main items were an eye of round and a chuck roast. The eye of round was injected with melted butter and some S&P, then rubbed with kosher salt and cracked black pepper. Then I "stuck" some thinly sliced onions to it and draped bacon over it since it is so lean.

    The chuck roast just got a S&P rub and onions on top.

    [​IMG]

    The smoker was at a pretty steady 240° in spite of outside temps around 20° and some wind. The eye of round came off at 140° internal temp and rested for about a half hour before I sliced it for sandwiches. (For some reason the pics make it look sort of pale.)
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    Made the sandwiches with Dilly Bread (posted the recipe in the Bread Forum) and horseradish sauce.
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    There was still plenty of room in the smoker so I added a meatloaf, a couple of plain fatties and some ABTs.
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    And here's the finished chuck roast.
    [​IMG]
     
  2. glued2it

    glued2it Master of the Pit

    That looks real good HB!!!!!!!!
     
  3. ikebbq

    ikebbq Fire Starter

    My stomach is rumblin just looking at the spread. Great Q-view!
     
  4. cman95

    cman95 Master of the Pit SMF Premier Member

    Bootiful!! Job well done.
     
  5. foozer

    foozer Meat Mopper

    Homebrew,

    Looks Great.

    Did you smoked the eye and roast in aluminum pans? Does that help them hold moisture?
     
  6. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Great lookin' spread there, Homebrew!

    Cheers,
    Brian
     
  7. flash

    flash Smoking Guru OTBS Member

    Looks nummy to me too [​IMG]
     
  8. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    One of the main reasons I use the aluminum pans is to make clean up easier. They also work great for containing the juices of the meat. When the juices start to accumulate, I draw them off and put them in a container in the fridge, that way the fat solidifies and I can take it off leaving just the meat juices. Then the juices get added back in for serving the meat.

    Some of the folks here will tell you that the pans also limit the amount of smoke your meat is exposed to, but this method gives me enough smoke flavor for my tastes.
     
  9. gramason

    gramason Smoking Fanatic OTBS Member

    Nice smoke, looks good.
     
  10. charles1056

    charles1056 Meat Mopper

    Great looking smoke, Terry.[​IMG]
     
  11. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Terry looks wonderful and I like the idea of adding the bacon to the leaner cuts to get a little moisture there!!!!!!!!
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks excellent Homebrew![​IMG]
     
  13. kookie

    kookie Master of the Pit OTBS Member

    Great looking food. Making me hungry again.

    Kookie
     

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