Roast Beast

[pignit]

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.





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.





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.





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.





Thanks for checkin out my qview.

 

[fire it up]

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.

 

[billbo]

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

 

[pignit]

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.

 

[mballi3011]

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.

 

[pineywoods]

Looks great Dave

 

[cajunsmoke13]

Good looking stuff. Nice

 

[rivet]

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

 

[bassman]

Great looking roast. Also interested in seeing the Capicola.

 

[rickw]

Very nice indeed, good job.

 

[the dude abides]

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.

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

 

[irishteabear]

Looks really good, Dave. Just the way I like it, too.

 

[grothe]

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

 

[wutang]

Looks great man. That will be perfect for some sammies

 

[bigbaldbbq]

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

 

[ronp]

Great job Dave. I wish I had your slicer and you had a feather in your butt.

 

[pignit]

You actually do make me Laugh Out Loud. Thanks!

 

[guvna]

looks great! steak and cheese anyone?...

 

[chisoxjim]

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