Beef!!!

[Ron_L]

After being surrounded by BBQ at the Shannon, IL competition I had a taste for beef that wasn't Q'd :-D. I went to the local Jewel Foods and they had Angus Eye of Round roasts buy one, get one free so I bought one and got one free. I vac-u-sucked one and stuck it in the freezer and cooked the other.

I put it in one of my WSMs with 1/2 ring of RO lump and a few white oak chunks and dumped in 3/4 chimney of lit lump. I ran with the water pan foiled but empty and the temps rose to 350 and I adjusted the vents to hold it there. It ran rock solid at 350 for the whole cook. I seasoned the roast with Montreal Steak Seasoning and cooked it for about two hours. I pulled it at 140 internal and let it rest for 10 minutes while I mashed the taters. We also had corn on the cob. The roast was just about medium near the ends and closer to medium rare in the middle. It had a great flavor and a slight smoke from the oak.

 

[icemn62]

That is some good looking beef. Sometimes I forget I can go outside and cook something without it being Smoked. {Okay I will grill burgers about once every 2-3 weeks}

 

[Norcoredneck]

Man that looks great. Would make outstanding sandwich cuts for lunches also.

 

[HeSmellsLikeSmoke]

Great idea and great results. Gives me all sorts of new ideas. Thanks.

 

[parrothead]

NOW you have the camera.

 

[Ron_L]

NOW you have the camera.

:redface:

It was right where I left it.

 

[ZBQ]

Looks great Ron!! Nice and juicy too.:grin:

 

[smokedog]

Wow. It's 2 hours before lunch and you've got me starving....

Looks great!

 

[biffleg]

Wow. It's 2 hours before lunch and you've got me starving....

Looks great!

Exactly what he said :biggrin:

 

[Greendriver]

After being surrounded by BBQ at the Shannon, IL competition I had a taste for beef that wasn't Q'd :-D. I went to the local Jewel Foods and they had Angus Eye of Round roasts buy one, get one free so I bought one and got one free. I vac-u-sucked one and stuck it in the freezer and cooked the other.

I put it in one of my WSMs with 1/2 ring of RO lump and a few white oak chunks and dumped in 3/4 chimney of lit lump. I ran with the water pan foiled but empty and the temps rose to 350 and I adjusted the vents to hold it there. It ran rock solid at 350 for the whole cook. I seasoned the roast with Montreal Steak Seasoning and cooked it for about two hours. I pulled it at 140 internal and let it rest for 10 minutes while I mashed the taters. We also had corn on the cob. The roast was just about medium near the ends and closer to medium rare in the middle. It had a great flavor and a slight smoke from the oak.

Looks like at perfect cook to me.

 

[sterlingsmoker]

Beef it's whats for dinner:wink:. Looks awesome.

 

[bbqjoe]

It's way over cooked:wink:

But I'd still take it for a test drive!