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Smoking some beef today

ThunderLund78
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ThunderLund78 Mentor

ThunderLund78

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Spur of the moment decision to make a beef roast for sandwiches in the smoker today!!!  Just got back from the meat market with a real good looking 3.5 lb rolled rump roast.  RH1, I'm using your method of injecting with garlic-infused beefy onion soup and will also use that mixed with drippings for the au jus later.  I'm gonna inject it early and let it mellow for a few hours.  While there's a little more fat in this rump, I think I'm still gonna throw a bacon cap on it, just because.  stopped by the hardware store and grabbed a bag of cherry chips, as well.  First time using cherry as my wood and first time doing anything beef-related in "Apocalypse Sow."  I'll try to post pics later.

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ThunderLund78 Mentor

ThunderLund78

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1 hour ago, reinhard1 said:

That looks great.  I put bacon on top of leaner roasts myself.  What internal temp are you looking at when you pull it?  130 or so?.  good luck

Yeah, gonna pull it 130 and let it rest in foil for an hour or so while I get the sides ready. I worry about it getting too done that way, the wife worries that it won't be done enough... Liking beef well-done... what a miserable existence.

Speaking of, it's almost 130 deg now... time to get to the fun part!

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ThunderLund78 Mentor

ThunderLund78

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Holy cow - literally!

This turned out WAY better than I expected, given that before September last year, I really hadn't smoked a thing in my life besides maybe a rack of ribs on my gas grill.  Here's the grand reveal.  Thanks Reinhard, as always, for your wisdom.  Followed mostly the procedure on your page. when my 8-year old says "Dad, this is WAY better than Arby's!" I did something right!

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Out of the smoker and into the foil to rest a while.

 

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As soon as I cut that first slice, I knew it was going to be awesome!

 

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Getting' happy in the juice!

 

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Voila!  threw some sautéed shrooms on there and a big slice of muenster and put it under the broiler before putting the top on and chowing down!  Lots of leftovers, too.  Can't wait for lunch tomorrow - I may have to have it for breakfast! :lol:

Also, I really liked the flavor of the cherry wood for beef.  Will be doing it again, for sure!

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Boar Grand Master

Boar

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way awsome i can taste it frome here. great job! its alway such satifaction when ur efforts are successfull. try this nex.t time put the roast on smoke for.6 hrs the finish in a crockpot, use the juice for.gravey. smomed grave is crazy good. great job! your up in smome now!!

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RebelSS Grand Master

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That's just plain, mean, nasty, and cruel...making me look at that in the am...and now this brand new 'puter has slobber all over it...$#@!     :P That looks...I have to find a word for it....fantastic does NOT cut it.....magnificent...god, that looks great!!!!!!

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ThunderLund78 Mentor

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4 hours ago, LindellProStaf said:

So Thunder, I have wondered when I see Apocalypse, is that a temp controller on top?  

LPS -Yes,  it was hard to part with the $$$ when I was building it, but it's the best money I ever spent.  It's a dual probe thermostat from Auber Instruments.  One probe is environmental and I hang it down my stack at the level of the meat I'm smoking - it measures the heat of the chamber.  The second probe is a meat thermometer and it reads out in the second set of numbers on the screen.  The cool thing is, it has six programable stages - I've only ever used two.  But you can program to cook at specific temp until the meat hits a certain temp and then stage #2 can drop the temp down just to keep the meat warm until you're ready to eat. Or you can make it go hotter after a certain time period or internal temp, if thats what your recipe calls for. All automatic!  Once I set it and it warms up, it will keep my temp within a degree of the target temp.  No messing with vents, etc. and I've used it when it's been as cold as 20 deg outside.  It's pretty slick!  If you're gonna go through the trouble of building your own, definitely go this route.  It makes running it so much easier and fool-proof.

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Ok great.  I have used the tube and control out of an oven and it works good too.  I think my control is is going bad and wondered what yours is.  I have a pellet stove too that works great but not as smoky as the fridge smoker.  I will never give the fridge up.  So do you remember what model your control is?  It must have a point to hook up to heat element and one for a temp probe in the unit.  That is all that i need.  Thanks Thunder.

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ThunderLund78 Mentor

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5 minutes ago, LindellProStaf said:

Ok great.  I have used the tube and control out of an oven and it works good too.  I think my control is is going bad and wondered what yours is.  I have a pellet stove too that works great but not as smoky as the fridge smoker.  I will never give the fridge up.  So do you remember what model your control is?  It must have a point to hook up to heat element and one for a temp probe in the unit.  That is all that i need.  Thanks Thunder.

Your 100% correct! The element plugs into the back of the control and you plug the control into your standard 120.  I believe this is the model I bought, it has great close-up pics of the front and back.  If I have on criticism of it, it's that the interface could be a little more intuitive.  While it's marketed as a smoker control, it was invented by electrical engineers for electrical engineers and it took me a couple hours of messing with it before I figured out how to program the stages/temps correctly. But once you figure out, it's no harder turning on your oven  If I can do it, anyone can. Just follow the manual.

http://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=381

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