Trying Outside Round Roasts .. May12

Discussion in 'Beef' started by squeezy, May 12, 2007.

  1. squeezy

    squeezy Master of the Pit OTBS Member

    Found a 2 and 3 lb outside round roasts @ $1.99 lb. CDN (ground beef price here) ... going to treat them like brisket 'cause they're almost as tough as one .. [​IMG]
    Used a simple basic rub (no mustard)
    It will be interesting to see how long they will take ... could be a late dinner!
    Got them started @ 9 am[​IMG]
    No prestart pics, but will at least have finish pics ... stay tuned ...

    After a 9 hour smoke, there was only 15 minutes difference between a 2 lb and a 3 lb roast ...interesting!
    Good bark and smoke ring, but drier than expected. Finished to 205º, foiled at 160º to 165º
    I'm wondering if foiling earlier, say between 140º to 150º would have retained more moisture.
    Three of us consumed the 2 pounder and as I write this I haven't pulled the 3 pounder ... thought I'd give it a bit more time. Perhaps it may be better ... will see.
    On to the pics

    Just before foiling

    Before pulling the 'lil 2 pounder

    ...and pulled

    Cheers [​IMG]
  2. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Look forward to those pics!
  3. triple b

    triple b Smoking Fanatic OTBS Member

    And I'm lookin' forward to be able to go to your place and eat some!!
    Way to go Bro!
  4. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Thought I smelled smoke in that nortern wind this morning [​IMG] do show us the porn !! [​IMG] later
  5. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Can't wait to see the pics Squeezy... bring on the meat!

    Keep Smokin
  6. deejaydebi

    deejaydebi Smoking Guru

    Never tried that on the smoker - waiting for your final report!
  7. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    This will be a new experience for me. Keep us posted step by step since I intend to add this to my to do list. Good luck.
  8. camocook

    camocook Meat Mopper

    Never heard of one,what is an outside round roast ? I've been around a kitchen a pretty long time. I'm curious. Is this a regional term?
  9. squeezy

    squeezy Master of the Pit OTBS Member

    It's a butcher's term and I'm in Ontario if that makes any difference!!!
    We have inside as well as outside and eye of ... like I could tell the difference ... LOL
    I think you will find different terms from one area to another ... in this case we are talking about "round" in general.
  10. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I can't wait to hear how this turns out. That's a tough cut of meat. It was always the crock pot for me with a round roast
  11. squeezy

    squeezy Master of the Pit OTBS Member

    Any questions ... ask away![​IMG]
  12. chrish

    chrish Smoking Fanatic

    nicly done there, hope mine turns out as good as yours, im only 2 1/2 hrs in.
  13. squeezy

    squeezy Master of the Pit OTBS Member

    Hope you got lots of cerveza ... gonna be a long night!
    Good luck!
  14. goat

    goat Smoking Fanatic OTBS Member

    Squezzy, that looks mighty good to me. From that pic, I would not say that meat was dry. If the second one is dry, send it to me and I will moisten it up with slobber.
  15. deejaydebi

    deejaydebi Smoking Guru

    Looks great Paul! How's the flavor?
  16. squeezy

    squeezy Master of the Pit OTBS Member

    I just unfoiled the second one @ 10:30 ... kinda forgot about it with a full belly and all! It felt firm enough to slice ... and so it is!
    I'm just going to slice off what we need rather than pull it.
    Taste is great, aroma too and I have enough of my own slobber to render that meat thanks ... I can handle it [​IMG]
    thanks for your offer of help
  17. deejaydebi

    deejaydebi Smoking Guru

    Now we have another cut of meat to look for!

    Thanks Paul!
  18. msmith

    msmith Master of the Pit OTBS Member

    Squezzy that looked pretty dang good to me. As far as being dry I did a brisket once and it was kinda dry so I put it in a pan and poured a can of Dr Pepper in with it. covered with foil and put it in the oven. Heated at 200* for 1 hr and it was very moist and juicy and no Dr Pepper taste.
  19. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Squezzy, That looks great!! I'm glad it turned out well, now I have something besides a brisket in the beef family I can smoke.
  20. squeezy

    squeezy Master of the Pit OTBS Member

    I wouldn't bother with round again, unless of course it is real cheap !!!!
    I want to try a chuck roast next, should be as good as a pork butt, being they are both off the shoulder and usually not too expensive ...
    Anyone else have experience with a chuck roast?

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