Roast ready for tomorrow!!!

Discussion in 'Beef' started by handcannon32x, Jan 31, 2012.

  1. RoasBeef t.  My own rub I have made with stuff in the cupboard.  This will be my first roast that I have smoked. 

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    Will post picture before and after tomorrow. 

    Most recent Pictures. 

    Getting ready for smoker

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    And in the smoker its goes.

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    And finished Product.  Turn out perfect to me.

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    Last edited: Feb 1, 2012
  2. scrappynadds

    scrappynadds Smoking Fanatic

    Look like your on the right track always remember[​IMG]good luck cant wait to here from ya......
     
  3. teeznuts

    teeznuts Master of the Pit

    What cut is it and do you plan to pull or slice it? We'll be watching. Thumbs Up
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If you still have time... Give this a try...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks like a good start!
     
  6. Um, I am not exactly what cut it is.  I bought half a cow and some werent labled and this was one of them.  I believe its a arm roast but I am not 100% sure. 

    I am also planning on slicing it.  I will get pictures up after I pull it out and after I slice it. 
     
  7. terry colwell

    terry colwell Smoking Fanatic

    Is that a bone in the middle or a chunk of fat ???
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It's a bone...That is a Cross cut of part of one of the Legs...Think Giant Ham Steak...JJ
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If you are going to Slice it...Seperate it into individual muscles along the natural seperations, after you Smoke it. Lay these pieces side ways and then slice thinly across the grain, you will have long strips rather then small squares...It will be much more tender this way...JJ
     
     

  10. Thank you for the tip JJ.  Very much appreciated.
     
  11. More pictures are up!
     
  12. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
  13. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Does look good :drool
     
  14. coacher72

    coacher72 Smoking Fanatic

    It looks to be an arm roast. It would be from one of the front legs.
     
    Last edited: Feb 1, 2012
  15. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes, that is a short cut arm shoulder roast.
     
  16. berninga87

    berninga87 Smoking Fanatic

    Looks like it turned out good!
     
  17. slownlow

    slownlow Smoking Fanatic

    Nice job !  
     

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