My First Roast Beef Attempt

Discussion in 'Beef' started by mneeley490, Apr 1, 2012.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Time ran out on me this weekend, but I will be trying this next Saturday.  My first attempt probably should have been a chuck roast, but my local store had a special on bone-in NY roasts $3.99 lb., and I couldn't help myself. I bought a 4-1/2 lb'er.  Looks like it's been sliced off the bone, then retied. But now that I've upped the ante, I'd like some input from the pros here.

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    The meat isn't all that marbled, but it does have a nice little fat cap on top. I will do Chef Jimmy J's Au Jus, too. This will be for dinner, not sandwiches. At least not right away.

    Now I did a search, but didn't find a thread on this cut of meat. I thought I'd coat in EVOO and Montreal Steak seasoning the night before. Thinking of going 230* and using oak wine barrel for smoke, thoughts?

    We like our meat done medium, so bring it up to 135*, then foil and into cooler for an hour? Or would it need to rest in a cooler at all?

    Thanks in advance.
     
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

    <bump>

    Well, things got in the way, and I didn't get it done, so I froze it.. I'm shooting for this weekend.

    Any suggestions?
     
  3. I've never done one but my first thought would be perhaps like a Prime Rib Roast.
     
  4. I agree with doing it like a prime rib roast and the Montreal rub and wine barrel for smoke.  I think if you wrap it  and put it in a cooler it will still be cooking so if you like medium I wouldn't leave it in there for long or you'll get it a little more done that you want.  I recommend going to your 135* temp, letting it rest and carry over to final 140* medium-ish for the center cut.  The end cuts will be more well done.
     
  5. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Thanks! That's what I needed to know.
     
  6. mneeley490

    mneeley490 Master of the Pit OTBS Member

    The roast came out fantastic. Even got rave reviews from the wife & son, who seldom comment on my smoking attempts anymore. I gave the dog a few scraps, and she seemed extra pleased. I will post a few pics later.

    The 6 oz. or so of wine barrell oak in my fridge conversion gave it just enough smoke as to not be overpowering. Took about 4 hours to get to 135* from the fridge to the foil. I also used Chef Jimmy J's Au Jus recipe, and WOW what a winner! Slightly smokey and slightly sweet. That recipe is a keeper!
     
    Last edited: Apr 23, 2012
  7. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Ok, the pics:

    I just got too plain excited and forgot to snap a "Before" shot, but here is is after about 3 hours in the smoker.

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    Another shot with that lovely Chef Jimmy J's au jus.

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    On the plate. Again, I got too excited and forgot to get one of the carved slices.

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    The leftovers made for some fantastic French Dip sandwiches tonight.

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    As you can see, I'm no food photographer. I just like to eat it.

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    Last edited: Apr 24, 2012
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    I will love to eat it 2 it looks yummy.

    great job
     

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