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View Full Version : Need advice on a honking hunk of beef


ooootis
12-11-2017, 02:27 AM
I have a 80lbs IMPS 166B defined hunk of beef I am going to smoke for an office party this Wed. Plan on removing the H bone and some fat cap. Any suggestion on time and temps for this cook.

I was thinking 175 for 4 - 6 hours to set the color and smoke level. Then 250 to 275 till it hits 150 - 160 internal. That might be bit high of a temp don't know never cook anything larger that 23 lbs brisket.

I'm smoking in a Vulcan G 33 Gravity feed if that makes a difference in the equation.

bucko
12-11-2017, 05:43 AM
Sounds like it might be a inside round or a steamship round never have smoked one of those but they are very good in the oven

ooootis
12-11-2017, 07:49 AM
Item No. 166B - Beef Round, Rump and Shank Partially Off, Handle On - This item is as described in Item No. 164 except that the rump is removed by a straight cut which exposes the M. semitendinosus, and a cross section of the ball of the femur. This cut does not sever the medial portion of the M. rectus femoris but may sever the M. vastus lateralis and/or main portion of the M. rectus femoris. The shank and heel meat shall be removed from the shank bone by a straight cut perpendicular to the ventral edge of the round that is posterior to, but no more than 2.0 inches (5.0 cm) from, the stifle joint leaving no more than 4.0 inches (10.0 cm) of the shank bone (tibia) exposed and firmly intact. The exposed shank bone shall be trimmed practically free of lean. This item is commonly referred to as “Baron of Beef”.

I'm think steamship is the entire hind quarter or any other large cut of meat from the hind quarter. Very loose definition.

So I reread all the other post about steamship rounds and got a mixed bag of answers. I really don't care to over cook this piece of meat, but I don't wanna miss the party either. I keep trying to compare to ITS of a brisket and I really think that is wrong since we want a med to med rare IT.

I think I'm going to trim, inject and rub this afternoon and let set out till about 8 this evening. 175* till I leave for work Tuesday. If color looks good I'll at least tent it and bump the temp to 250. Monitor on Cyber Q from work. I will post pics and general comment about the cook after all is said and done.

SmokinJohn
12-11-2017, 09:43 AM
Pictures, please!

ooootis
12-11-2017, 05:52 PM
A few photos for ya'll

ooootis
12-11-2017, 07:47 PM
In the smoker at 175

Sid Post
12-11-2017, 07:50 PM
Looks yummy to me.

It appears to be pretty lean so, I think you are pretty close on your internal temperatures. I'm not sure how long it will take on a piece of meat that big though to reach your desired doneness level.

che22879
12-11-2017, 07:51 PM
Did you inject any thing in it? For a piece of beef that big there doesn't seem to be enough rub on it.
(edit)
Never mind, saw you planned on injecting.

Monte Cristo
12-11-2017, 07:52 PM
Nice looking hunk of meat. Looking forward to seeing how it turns out.

Joshw
12-11-2017, 08:12 PM
round has very little marbling, so it really should be cooked to med rare at the most. This cut of meat, is usually braised, to keep it from drying out. If I were doing it, I would probably pull at 135 to 140.

ooootis
12-11-2017, 08:20 PM
Injected with Dave the butchers Brisket inject and boxes of no salt added beef broth.

ooootis
12-11-2017, 08:22 PM
round has very little marbling, so it really should be cooked to med rare at the most. This cut of meat, is usually braised, to keep it from drying out. If I were doing it, I would probably pull at 135 to 140.

That why I injected which I usually don't and I have 2 hotel pans chocked full of water as well the one designed for the smoker. I aint going to dry out on me. And yes my pull temp is 135.

ooootis
12-11-2017, 08:28 PM
Did you inject any thing in it? For a piece of beef that big there doesn't seem to be enough rub on it.
(edit)
Never mind, saw you planned on injecting.

Plan on re-seasoning couple of times.

BillN
12-11-2017, 08:29 PM
As big a piece of meat this is you will have significant carry over cooking maybe consider pulling sooner. And yes slicing thin will produce a very tasty end product.

bucko
12-11-2017, 09:37 PM
Didn't understand the scientific definition I just thought it looked like the whole round after the h bone was removed

ooootis
12-12-2017, 12:52 AM
No worries Bucko added the clarification for everyone!

ooootis
12-12-2017, 01:09 AM
Not much color yet but really hasn't seen any temp yet just setting the smoke flavor.

ooootis
12-12-2017, 12:34 PM
Got dressed for the party to soon. LOL I suspect it be up to temp around 3 - 4 at the latest

pitbossJB
12-12-2017, 03:51 PM
Man, that's a hunk 'O beef! I can't wait to see the money shots.

ooootis
12-12-2017, 07:02 PM
24 hour cook completed. Wrapped in BP, large plastic bag, furniture blankets and stuffed in a cooler to rest till 11 tomorrow. Hope it still has some warmth.

Jason TQ
12-12-2017, 07:05 PM
24 hour cook completed. Wrapped in BP, large plastic bag, furniture blankets and stuffed in a cooler to rest till 11 tomorrow. Hope it still has some warmth.

Looks good. What was the finish internal temp? That is a 15hr hold and I'd suggest putting it into a low oven to be safe (150-170) so it doesn't dance in the danger zone.

ooootis
12-12-2017, 07:10 PM
Good thought!

Bbq_lover
12-13-2017, 08:50 PM
Man, that would be awesome in a Sous Vide. You just need a huge vacuum sealer!! :)

ooootis
12-15-2017, 05:00 PM
I did struggle to get BOB in the oven. I was amazed that it did fit. No no pics. but here are a few from the party.

ooootis
12-15-2017, 05:11 PM
Demi glaze in the works

mike-cleveland
12-15-2017, 06:15 PM
wow, looks great.

mchar69
12-15-2017, 07:12 PM
Kinda weirded out, a steamship round sits on its azz and you slice down the side, like a gyro. For the steamship tourists....

ooootis
12-16-2017, 05:08 AM
Kinda weirded out, a steamship round sits on its azz and you slice down the side, like a gyro. For the steamship tourists....

I'm separating muscle groups not slicing. I kept my cuts against the grain for whatever muscle group I was serving from. Hope that helps

bucko
12-16-2017, 05:38 AM
Worked in a packing hose 20 years where we deboned beef for hamburger on the hind we saved inside round outside round tenderloin and the strip everything else was ground into hamburger we were paid piece work used to deboned 70 hindquarters every day 5 days a week for 20 years then had to get carpul tunnel surgery done on both hands sure do miss those days 12 he days and alot of hard physical work

ooootis
12-16-2017, 07:19 AM
Worked in a packing hose 20 years where we deboned beef for hamburger on the hind we saved inside round outside round tenderloin and the strip everything else was ground into hamburger we were paid piece work used to deboned 70 hindquarters every day 5 days a week for 20 years then had to get carpul tunnel surgery done on both hands sure do miss those days 12 he days and alot of hard physical work

I can tell you this I can't lift like I used to so that 80 lbs was a challenge for me. Unless I get younger help that was my first and last cut that large.

Mikhail
12-16-2017, 07:23 AM
Looks great. Leg of Beef.