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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-26-2013, 08:30 PM   #1
intrex
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Default Steamship round on UDS?

Hey Everyone,



This is my first post here even though I have been stalking threads on the forum for about a month now. I used plenty of ideas from posts to build my UDS. I just finished the build last week and did a brisket last weekend which turned out incredible.



I am hosting a family party this Friday. I was going to smoke some very standard stuff for the party (pig buts and ribs). After my father in law heard about the smoker build he got excited about cooking one huge piece of meat. It sounds like he is going to get a steamship round (entire cow leg). I read a few very old posts of other people smoking clods and some mention of people doing a steamship on a spit but haven't really found anything specifically for steamship on a smoker. Have any of you guys ever tried this or seen it done? I am imagining this will be a 14hr min smoke and or finish in the oven. I found a recommendation on a site for smoking at 190 for 14 hours for a 40lb steamship round but it didn't give any guidelines for meat temperature, preparation or anything else.


The UDS was built pretty industrial and I think the cooking grate could hold 50lbs but it will be interesting. I can weld or forge a few support bars onto the grate if needed. The fire basket should be able to hold enough charcoal to do a 24+ hour smoke. For the brisket I only had the basket filled up 1/4 high and there was more than half of the basket left after 6 hours. I also have a


so I could set the alarm to wake me up if the temps go haywire while sleeping.

Any extra guidance would be greatly appreciated.
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Unread 03-26-2013, 09:05 PM   #2
Pitmaster T
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???? I am fascinated. This is the weirdest post since I posted upside down?
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Unread 03-26-2013, 09:09 PM   #3
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That is one big hunk of meat!
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Unread 03-26-2013, 09:30 PM   #4
intrex
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It sounds like I may be on my own to figure this thing out. Maybe he won't be able to find one and I can stick to something that I have a better chance of getting right.
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Unread 03-26-2013, 09:36 PM   #5
landarc
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I don't see a big hunk of meat
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Unread 03-26-2013, 09:36 PM   #6
bigabyte
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Wait a minute...


I've seen this trick before on this site!



It's SPAM, isn't it?
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Duh.
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Unread 03-26-2013, 10:10 PM   #7
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The obligatory meat picture from the 1st brisket done on the new UDS.
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File Type: jpg photo.jpg (97.2 KB, 311 views)
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Unread 03-26-2013, 10:12 PM   #8
bigabyte
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WTF???

Earlier the OP was by Pitmaster T. I opened the thread twice and it was that way each time.

Weird.

OK, now this thread takes on all new meaning.

That brisket looks good!
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Duh.
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Unread 03-26-2013, 10:14 PM   #9
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Your grate will hold 50. 190 is way to low, even if you did cook at 190 i would bet on a 24 hour plus cook.
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Unread 03-26-2013, 10:15 PM   #10
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Biggie boo, when i clicked on this earlier said the thread didnt exist.
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Unread 03-26-2013, 10:17 PM   #11
bigabyte
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Aha....so I was right!!! Only it's not the MEAT kind of what I thought it was.

Poor mods...

It's those farking North Koreans, just like landarc said.
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Unread 03-26-2013, 10:20 PM   #12
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Thats some delicious looking brisket, by the way.

Those crazy NORKS. what will they threaten and fail to do next.
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Unread 03-26-2013, 10:34 PM   #13
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Intrex...

I've never cooked a hunk o beef that size, but I also think that 190 is too low. I like to cook rib roasts and other beef roasts at 225-ish to get a more even degree of done throughout the roast and take them to 125 internal for medium rare. Those roasts take around 25-30 minutes per pound. That would make it a 20 hour cook for a 40 pound roast. You may want to consider cooking it hotter (maybe 275?) just to cut the cook time. You'll end up with the outside done more than the inside, but that may not be a bad thing if you have folks who like their beef done more than medium rare.
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Unread 03-26-2013, 10:49 PM   #14
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Ive cooked steamship roasts in my catering days, and even had a 75 pounder at a carving station at my wedding. We would rub heavily with beef and vegetable base and stuff whole garlic cloves and fresh rosemary in deep punctures in the roast. The beef base will marinade the roast as it cooks and drips around the roast, and makes a killer aujus.

I cant for the life of me see that going in a UDS.. they are HUGE, 40-90lbs, and really work best on a pedal controlled spit over open coals.. hot carving while serving. You can/should roast first to rare, and then serve on a spit or under a heat lamp, or with a heat source nearby.

We would roast first to 120-125(in the center), then we would put it on a rotisserie over coals and serve right off the spit.. was nice to have the the pedal to stop the rotisserie when someone asks for something more well done.. but the roast was set up to be served rare-med rare. OR.... cut a heavier slice off and place right on the grill. It was a spectacle.

if you want to roast it, 350.. then >375 to seer... start at room temp for a few hours first, then start at 220 for 60 minutes to equalize temps then 12-14 hours at ~350.. Bring to 130-135 deep inside.. you will need a long thermocoupler probe to get to the center to temp it and then rest at least an hour..

if your not carving from a rotisserie, be prepared to be throwing the center slices into hot aujus.... or have a grill nearby, it will likely be very rare. Pan of hot aujus on the grill(or a hot plate) was a life saver, and made for great french dips.

its been a while since i have done one, and dont think i would attempt low and slow(225-250) with the bigger ones.. dont think the center will finish before the outside gets too well done.

Cant comment on a UDS, but i know a 60 pounder will NOT fit. This MUST be cooked standing up, not laying down. Shin UP.

I would consider doing 2-3 smaller roasts. Easier to carve, easier to cook, and you dont have the bottom round to deal with.

Steamships are not a small undertaking, but it is a show stopper. You have to be comfortable carving, and have to have the equipment to keep it at safe temperatures as you serve. Good luck and have fun..!

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Unread 03-26-2013, 10:57 PM   #15
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We used to cook them at 300F in convection ovens and some of them were like 75lbs. I could be wrong but I don't think it wise to attempt on a UDS.
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