My Saturday Smoke. UDS/Pork/Beef/Qview

Discussion in 'Pork' started by thunderdome, Apr 19, 2010.

  1. thunderdome

    thunderdome Master of the Pit

    I found a 5lbs Sirloin Tip Roast in my favorite section of the meat dept at my local grocery store, and couldn’t pass on it due to the price. I figured I’d smoke it just like a chuckie. I also grabbed a rack of spare ribs and some pinto beans while I was there.

    Here’s the Sirloin Tip Roast….look at that price! It wasn’t even browning yet

    Rubbed it with some Dijon. I wanted to see if I could tell any difference w/ the Dijon than regular yellow mustard. I didn’t

    Rubbed it down with these three items. Cookshack lightly, heavy on the mesquite, and lightly w/ the Famous Daves Steak & Burger rub. Wrapped it up and threw it in the fridge for a few hours

    Here’s the spares. They were’nt really on sale, but I found a really good looking rack

    Membrane removing

    St Louie’d them. I loved the looks of this rack. Tips cut up as well

    Seasoned with my regular rub, and wrapped for the fridge

    Here is something I tried for the first time…it was pork-burnt-ends. I diced up the trimmings from the spares and got all the cartiledge/bones out and cubed the meat into little pieces to cook like burnt ends to throw in with the beans when they were done

    After a few hours had passed I took the sirloin tip out of the fridge, and injected it with this Tony Chacheres injectables. I hadn’t tried this one yet

    All injected and ready for UDS
  2. thunderdome

    thunderdome Master of the Pit

    While food was wrapped and in fridge, I got my fire basket loaded with Kingsford Hickory, mixed with Apple Wood chunks and poured a chimney full of set coals into the basket, and let the drum work it’s way down to 240

    Ready to cook

    Here’s the drum after running for a bit. I left the house for 2+ hours, and came back to it sitting at the EXACT same temp I left it at. I love how these cook

    Close-up of Ribs

    Close-up of Pork-ends

    Close-up of Sirloin Tip

    Some TBS

    A few hours later

    The Pork Ends

    Almost foiling time
  3. thunderdome

    thunderdome Master of the Pit

    My foiling ingredients

    After foiling the SirloinTip at 167, I took it up to 208 and pulled off the drum, threw it in the microwave with a towel over it for about 3 hours

    Here’s the ribs comin out of the foil. The liquid gold was poured back over the ribs twice over the next 45 mins

    Here’s the pork ends, after being loosely foiled with some of the same ingredients that went in with the ribs. I snacked on about 5, and the rest went in the beans

    Here’s the ribs after firming up on the drum for about 45 mins

    Close up

    Final plating. Beans had been on all day. Chorizo, Pork Ends, Green Chile, and salted to taste. They’re great


    I didn’t get to pull the roast that ngiht, so I pulled it the next day. It made a lot of good meat. I was surprised it pulled so well cold (been in fridge overnight)


    I’ll be foodsaving the pulled beef and using it for various dinners..I’ll take pics of that too.

    Leftover ribs and beans for dinner tonight
  4. treegje

    treegje Master of the Pit

    Man that all looks great...[​IMG]
  5. memphisbud

    memphisbud Smoke Blower

    Excellent looking smoke ThunderDome! I just ate not long ago, and my mouth is.....oooops!! all over the keyboard again.[​IMG]
  6. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Great looking smoke T.D. Nice ring on those ribs-to bad we didn't get to see the ring on the roast.
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great looking grub there for sure!
  8. thunderdome

    thunderdome Master of the Pit

    Yeah, i really wanted to pull it and bag it Sat night. But after cooking that long, and drinking plenty of beers, I wasn't up for it.
  9. caveman

    caveman Master of the Pit SMF Premier Member

    Yes. I was looking for the roast ring also but [​IMG]for a good meat smoke. (I like that biscuit that was hanging out on the side as well.)
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Great smoke job! [​IMG]Everyone should get some Ugly. [​IMG]
  11. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    wow looks great and those pork tips had my mouth watering
  12. thunderdome

    thunderdome Master of the Pit

    Thanks..The pork ends were something I'll keep trying to refine. They were a great snack/finger food.
  13. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Very nice qview and smoked meats.[​IMG]
  14. smokin leo

    smokin leo Meat Mopper

    well that looked awesome
    add more to my list
  15. craiger

    craiger Fire Starter

    Compliments on the Qview!
  16. one heck of a Qview... good job[​IMG]
  17. triplebq

    triplebq Smoking Fanatic

    Now you've done it ~ I am so HUNGRY ~
  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Very nice smoke. I'm hungry now thanks!
  19. thunderdome

    thunderdome Master of the Pit

    Thanks guys

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