NY Boneless Spoon Roast

[bgosnell151]

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.

image.jpg

• bgosnell151
• Apr 12, 2015

image.jpg

• bgosnell151
• Apr 12, 2015

 

[gary s]

Nice, I could stand some of those for lunches 

gary

 

[demosthenes9]

Looks tasty.   Thin slicing helps, but cooking at a very low temp helps even more.

 

[b-one]

Looks tasty,nothing like a great sammie!

 

[dirtsailor2003]

Looks tasty! Nice Smoke!

 

[Rafter H BBQ]

Looks great ! Thumbs Up

 

[bgosnell151]

Looks tasty.   Thin slicing helps, but cooking at a very low temp helps even more.

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

 

[rmmurray]

Nice looking roast. Great color.

 

[demosthenes9]

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

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. 

 

[bgosnell151]

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. 

thanks... I will try lower next time.

 

[oldschoolbbq]

Nice 151 .

 

[demosthenes9]

thanks... I will try lower next time.

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.