Oakridge Santa Maria Roast with simple pron

[stubshaft]

After reading Deguerre's post about Oakridges Santa Maria rub I just had to try it out. Mike was kind enough to send me a sampler in the package that I bid on for the childrens charity.

First I thought of Steaks but $16.99 @ lb for Ribeye is a little dear to me so I decided to do a beef roast with a more reasonable cut like Chuck Pot Roast for a measly $6.99 @ lb. I took the meat and gave it a generous coating of the Santa Maria rub then let it sit for about an hour while the smoker was heating up. Once it was up to about 250 in she went, I figured 2 1/2 hours was good enough (no I didn't monitor the internal temp).

I pulled it out foiled it and let it rest for an hour (was too hungry to wait any longer).

Sliced it into thinish strips and put on the feedbag!

It was marvellous, it accentuated the taste of the meat even with a cheap cut.

Will definitely be on my next order.

[Crash]

Looks great. I bet that would be wicked on some tri-tip.

[stubshaft]

LOL - I was too lazy to drive down to Costco. Maybe Sunday.

[Al Czervik]

Looks and sounds tasty Stub...

[FireChief]

Wow,I have never ever eaten chuck roast in any manner than slow cooked and then "pulled" or shredded. How was this slliced? Was it tender?

[bigabyte]

That looks really good for a sliced chuck roast! I also normally cook chuck roasts until they are tender for pulling. That looks fine.

[deguerre]

Chuck can actually be quite good taken to slicing temps. The trick is thin slices against the grain. Nice cook Stub!

[bigabyte]

So...

You can cook Tri-Tip like a Brisket.

You can cook Brisket like a Chuckie.

You can cook a Chuckie like a Tri-Tip.

Ergo...

If Tri-Tip is A, Brisket is B, and Chuckie is C, then...

You can cook Tri-Tip like a Brisket meaning A = B.

You can cook Brisket like a Chuckie meaning B = C.

You can cook a Chuckie like a Tri-Tip meaning C = A.

Since A = B = C, then you can cook Brisket (B) like a Tri-Tip (A).

Nobody has to bother with that experiment, we proved it mathematically.

[stubshaft]

Originally Posted by FireChief

Wow,I have never ever eaten chuck roast in any manner than slow cooked and then "pulled" or shredded. How was this slliced? Was it tender?

It was very tender almost to the point of being ready to pull.

[morgaj1]

Originally Posted by bigabyte

So...

You can cook Tri-Tip like a Brisket.

You can cook Brisket like a Chuckie.

You can cook a Chuckie like a Tri-Tip.

Ergo...

If Tri-Tip is A, Brisket is B, and Chuckie is C, then...

You can cook Tri-Tip like a Brisket meaning A = B.

You can cook Brisket like a Chuckie meaning B = C.

You can cook a Chuckie like a Tri-Tip meaning C = A.

Since A = B = C, then you can cook Brisket (B) like a Tri-Tip (A).

Nobody has to bother with that experiment, we proved it mathematically.

Transitive property to the rescue

[deguerre]

Originally Posted by morgaj1

Transitive property to the rescue

I refuse to accept without empirical evidence. I would suggest Mr. Bigs purchase a CAB full packer to demonstrate his postulation.

[smokeyokie]

[QUOTE=Crash;1914049]Looks great. I bet that would be wicked on some tri-tip.[/QUOTE
^^^^ IT IS OUTSTANDING ON TRI TIP, ANY BEEF FOR THAT MATTER AND REALLY GOOD IN SAUTEED MUSHROOMS AND ALSO ON ROASTED TATERS!!!!!!