Smoked then baked beef Roast

Discussion in 'Beef' started by azrocker, Aug 28, 2009.

  1. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    I am thinking of making a smoked version of something I saw on Guys DDD. The restaurant took roasts and "kissed" them on the flat top then baked for four hours in the oven. I am having an OU football party so I am thinking I will kiss with smoke the day before then finish in oven the next evening so it will be fresh and hot for the Sooner Fans. Any ideas?
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    "Kissing" with smoke may take awhile longer than you think. Sometimes on a roast, I'll sear them and then put them right into the smoker. I'm not sure about the roast sitting overnight in the fridge after smoking it, then trying to finish it off in the oven. Good luck on your footbal party.
     
  3. From one Sooner fan to another smoke that puppy like a real man and stay away from the O$%N! [​IMG]

    What are you striving for with your roast? Pulled, sliced, MR, etc?

    Depending on size I would start it early in the morning and finish it in the oven at 350 depending on what you are after. Most of the chuckies I do are in the 4-5 pnd range and could easily be finished prior to 6pm kickoff.

    Go Sooners!
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    I'm with Rich on the two day thing - I have cooked a lot of roasts and the only way for it to be tender seems to be low and slow and my guess is continuous so that the tissue breaks down properly
     
  5. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    The only thing is my lady doesn't want the house smoked up for the get together. Me? I like the smell. Maybe I will start early and let cooler/towel rest for a few. I have done this with Prime Rib with excellent results. I want to make sandwiches. Maybe a brisket would be best. I just saw on DDD where a guy bakes roast for about 3 hours and it looked really good but I want the smoke. Here is my Bison Prime Rib:
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm with rich, an sooner I would smoke it early unless the sooners aren't worth it(just kidding) and then put it in the cooler and if you have to heat it up in the oven but to get some smoke flavor you need to leave it in there or a couple of hours. I like the smoke smell, taste, and the time with the smoker. Now to that bison is that smoked or how was it cooked ? It looks really good itself. Smoke that puppy.
    Go Gators
     
  7. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Sorry, just had to put a real flag in this thread [​IMG]
     
  8. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    Yes it was smoked then cooler for 5 hours while I waited for company. Tender Juicy YUM!
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I'd smoke it to about 140 internal in the center then slice it thin and make an aujus for dipping. Might take a bit longer and be more work than the oven but the taste will be worth it
     
  10. rivet

    rivet Master of the Pit OTBS Member

    I'm with Piney on this one, guys.^^^^^^^^^^^^^ That's the route I'd take.

    Don't know about all this college kids football stuff, either. I left college many years ago and have never looked back. [​IMG]





    GO REDSKINS! [​IMG]
     
  11. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    CHOKE up an smoke it!
     
  12. pops6927

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

    I'll toss the hometown team into the ring!
     

Share This Page