Roast Beast

Discussion in 'Beef' started by pignit, May 10, 2009.

  1. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    This turned out really nice. I think next time I'm going to try and inject it with some apple juice, onion powder and garlic. Needs a boost to the flavor.

    I rubbed a round roast with onion powder, garlic powder, EVO, and pepper. Kept it simple. Here it is going into the smoker with the Capicola.


    [​IMG]


    Smoked with a mix of applewood and maple. Pulled it out at 135 degrees and let it rest. When it cooled off enough I slammed it to the fridge until the next day.


    [​IMG]


    I was a little afraid that I might have got it a tad too done by the time it rested but it turned out just right. Nice and pink inside with a tad of blood..... er I mean juice.


    [​IMG]


    All sliced up and into the vacuum bags.... sealed and to the freezer. I kept a bag to munch on. This stuff is really good. Especially cut really really thin.


    [​IMG]


    Thanks for checkin out my qview.
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Wow that looks good. Glad you didn't over do it on the temp, Nothing better than sopping up some of that "juice" with a piece of bread or biscuit.
    Injecting sounds like a great idea, you could try so many different flavors.
     
  3. billbo

    billbo Master of the Pit OTBS Member

    That looks really good! Do you have a slicer? If not you sure got some pretty thin slices by hand.
     
  4. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Yep.... got a slicer. I love it. Couldn't do without it now that I've had it. So many things really need to be sliced up nice and thin and nothing does it like a slicer.
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    That lookin great and your set for awhile for the sammies. Thats what we do on most weekend smoke a couple of chunks for the rest of the week. Question thou does the injected apple juice change the favor very much? Sounds like a great idea.
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great Dave [​IMG]
     
  7. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Good looking stuff. Nice
     
  8. rivet

    rivet Master of the Pit OTBS Member

    Very nice, and your slicer does wonders. Everytime you post with its results makes me want one!
     
  9. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking roast. Also interested in seeing the Capicola.
     
  10. rickw

    rickw Master of the Pit OTBS Member

    Very nice indeed, good job.
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Good Lord man, you smoke more food in a week than I do in 6 months. That is some shweeeeeet looking meat. I mean for a whittler and all. You should spend a little more time trying to perfect your craft.

    [​IMG]

    Obviously I'm just teasing. Awesome looking stuff. Points!
     
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Looks really good, Dave. Just the way I like it, too. [​IMG]
     
  13. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Real nice job Dave...ya gonna be eatin good for a while now!!
     
  14. wutang

    wutang Smoking Fanatic OTBS Member

    Looks great man. That will be perfect for some sammies
     
  15. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Man that looks awesome! I can taste it now with some horseradish sauce! Crap I drooled on the keyboard again!!
     
  16. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Great job Dave. I wish I had your slicer and you had a feather in your butt. [​IMG]
     
  17. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    You actually do make me Laugh Out Loud. Thanks!
     
  18. guvna

    guvna Smoking Fanatic

    looks great! steak and cheese anyone?...
     
  19. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    late to this thread, but I want to pile on my praise for that fine looking beef.

    I found this thread because I have a hankering for some rare roast beef, and its going to be a beautiful sunny day. No better time to fire up the borrowed WSM that performed great smoking some chickens last night. So I searched for tips on the beef, and it looks like the OP nailed it.

    Thanks
     

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