Today's smoke with Q-view

Discussion in 'Beef' started by cubguy17, Apr 13, 2008.

  1. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    Here is a beef arm roast, pretty good but dry. And some potatoes!

    And a fatty with jalapeno's, green onion, green pepper, black olives, and three cheese's, rubbed down with Jeff's rub, and eaten with corn tortilla chips. Very Good!!!

    I wrapped the roast after three hours of smoke, and left it in the smoker for another hour and a half, unwrapped it and it looked plenty moist, should have pulled it off then but instead I hit it with more smoke for about another 40 minutes and that dried it up . Oh well lesson learned,
  2. funh2o

    funh2o Meat Mopper

    Thanks for the Q-view CubGuy. Sorry about the roast being dry for you. The fatty looks great and I bet it was tasty. I guess thats what this smoking meat is all about...trial and error. At least now you know you should have pulled it out earlier. I have a ton of stuff to learn about smoking too and I'm sure I will have some poor smokes along the way. Hang in there and it will all come together for you.

    Happy Smoking

  3. desertlites

    desertlites Master of the Pit OTBS Member

    all in the art of smoking guy,nice smoke ring and fatty looks it down in the notes hey.
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Great looking food!

    Take care, have fun, and do good!


  5. morkdach

    morkdach Master of the Pit OTBS Member

    howd ya do the taters they kook yummy
  6. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looks real good.
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    cubby.........what was your internal temps on that arm roast?
  8. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    good lookin spuds, too bad roast dry. bet still tasted good, thks for sharing!!!
  9. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    WD The internal temp was about 185 might have been a little high was going for a more tender meat. Didn't think it would dry out like it did. OOPS![​IMG]
  10. Hey CUBBY!

    I also tried a cross rib chuck roast bout a mo. ago. Tasted fine but 2 2 dry. I've done some investigating anddddddd. All beef roast (except brisket) needs to be cooked at highert temps. and shorter time than pork or brisket. We dont have the fat to rebaste or slow the cooking down, or the need to break down the tough membranes down to be tender like brisket.
    Also the speaker pointed out that us recommended cooking temps were raised a few years ago to keep amatures like us from eating undercooked food. He said we should start about 10 deg. lower than us recomendations but be carefull.
    I had brought my 12.5# roast to 180 deg. on cooker. When I build my courage enough to try another, I'll remove at 150 deg. and wrap and put in towels and cooler as suggested here.
    Hope this helps TJ
  11. kratzx4

    kratzx4 Smoking Fanatic

    Looks good. Maybe a little brown gravy on the meat would help moisten it.
  12. bertjo44

    bertjo44 Smoking Fanatic

    Looks good cubby. You could also boil some bouillon and servie it au jus? Just a thought.

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