NY Boneless Spoon Roast

Discussion in 'Beef' started by bgosnell151, Apr 12, 2015.

  1. bgosnell151

    bgosnell151 Smoking Fanatic

    first smoke of the year and it turned out awesome. Didn't have much fat in it, so still a tiny bit tough. Took it to 125 then double wrapped it in foil and a towel and let it rest for an hour. Got up to 135. PERFECT.

    Used pecan wood with McCormicks steak rub. It had great flavor and will feed me lunch for the week. Should have sliced it more thinly, but I didn't.

     
  2. Nice, I could stand some of those for lunches 

    gary
     
  3. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Looks tasty.   Thin slicing helps, but cooking at a very low temp helps even more.
     
    Last edited: Apr 12, 2015
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,nothing like a great sammie!
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! Nice Smoke!
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great ! Thumbs Up
     
  7. bgosnell151

    bgosnell151 Smoking Fanatic

    Did it at 235*. What temp would you suggest?
     
  8. rmmurray

    rmmurray Master of the Pit

    Nice looking roast. Great color.
     
  9. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Ideally,  200 or even lower if you have the time.    Don't get me wrong, it's good at 235, better at 225, and even better at temps lower than that. 
     
  10. bgosnell151

    bgosnell151 Smoking Fanatic

    thanks... I will try lower next time.
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice 151 . [​IMG]
     
  12. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    You're welcome.  

    BTW, a more detailed explanation for the advice given is that meat fibers tend to constrict as the cooking temp goes up.  On a very tender cut like a Ribeye or a filet/tenderloin, it's not really a concern and 225 - 250 is just fine.     On cuts like Sirloin butt, Sirloin tip, top or bottom round, the lower the cooking temp, the less the muscle fibers constrict, the more tender it will be.
     

Share This Page