Where's the BEEF!

[Spanky]

Last weekend, I had an idea to do some beef in the smoker. It's been awhile since I did some large hunks of meat, so I picked up these beauties!

http://i241.photobucket.com/albums/ff55/Captspanky/chuckrollof09unwrapped.jpg
It was 24.5 lbs.
and this guy was 20.4 lbs.
http://i241.photobucket.com/albums/ff55/Captspanky/shoulderclodof09unwrapped.jpg

although from similar areas of the animal, they are diffferent primal cuts of chuck.

They got injected and rubbed up the night before the smoke and wrapped tightly in celophane til morning.
http://i241.photobucket.com/albums/ff55/Captspanky/Chuckallwrappedandreadytorest09.jpg

The next morning at 5 am they go into the smoker.

http://i241.photobucket.com/albums/ff55/Captspanky/chucksof09justloaded5am.jpg

after a few hrs, I lay some bony pork pieces in next to the beef for company.Don't want to discriminate you know!:lol:

http://i241.photobucket.com/albums/ff55/Captspanky/Chucksof0915hrsinsmoke.jpg

After a while, the meats are lookin sweet.
http://i241.photobucket.com/albums/ff55/Captspanky/chuckof09ribsandclod3hrs.jpg

The 20 lber came out after 12 hrs, the larger one came out after 15 hrs. I rested it for 90 minutes and then it ooked like this.

http://i241.photobucket.com/albums/ff55/Captspanky/chuckof09finishedchuckroll.jpg


after about 20 minutes of pulling(very hot) and removing some of the fatty parts, I got a pan of smoked beef that was absolutely awesome!

http://i241.photobucket.com/albums/ff55/Captspanky/chuckof09finishedrollpulled.jpg

These chuck rolls/ clods are great in the pit. I was able to get them for around $2 a lb. They do take alot of time to do correctly, but they are worth it. The ribs were for early dinner, the beef was for the next days sammies, and alot of it went into the freezer for later.
Sorry if I made anyone hungry!:D

[RGROSE]

NICE !!! as always, I'm going through smokers withdrawl, both of mine smoked for there last time on x-mas. They have served me well, looking for something new. I would like to stay with charcoal. maybe a smaller version of your will work.

[Firemedic]

Looks good Dan! I just did 3 butts and a good size packer on St. Patty's day. I have a few pics, but my photobucket is acting up. I got some CB curing right now. It should be ready to go on Wednesday!

[NEMichsportsman]

Nice Spanky!

I have been dry curing beef for pastrami since Friday.

Tomorrow I'll be smoking 2 fatties, the 3 pastrami briskets, a lil chuckie, and a doz or so chicken thighs (just cause I like them;)).....


Pics to follow in a separate thread...

[Spanky]

good deal guys, lets see them smokes!!
This forum has been void of any good stuff lately in the BBQ department. I posted the beef to hopefully get the juices flowing. Lets see em!

NEM, sounds like a full smoke. I just picked up some meats today for this sundays smoke. Gonna try some new ideas.Gonna be hard to beat the big chucks for flavor and texture, but so far I have italian sausage, bacon, pork tenderloins, chicken drumsticks, and some veggies and peppers.Drummies, wrapped tendersloins and fatties just won't cut it. I may hafta get a few racks of bones or a 2-pack of butts to make me feel satisfied.

Glad to have the better weather.
Comp season s just a month away, and grad parties and family reunions are just 2 months away.:D Good times, happy people, great eats!;)

[MSUICEMAN]

i hate you guys... i really do....

good lord that stuff looks tasty!

[DangerDan]

I been so busy eatin I hadn't had time to smoke anything lately...
I can post something from a couple weeks ago though...

Some pork and beef Pastrami after a 2 week cure packed in pepper and ready to smoke.
One from a pork butt
http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1308.jpg

The other from a brisket flat
http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1309.jpg
The pastramis roasted to an internal of 180*


I started this run with maple then over to apple soon as the pastrami came off.

Moving along to the ribeye, here she was in all her naked beauty.
http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1313.jpg
I smothered her some evoo and rubbed it down down with a salt/pepper mix and again with the balsamic glaze.
http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1316.jpg
Taking the boneless hams from theyre cure. I sprinkled a combination of glucose and gelatin, rolled
them up and tied them up nicely, slipped em into the netting and off these two went to the smoker as well.
http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1317.jpg

After a little shuffling it looks like everything fit afterall. Nothin the do but feed the smoker and wait for the temps.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1318.jpg

A while later and..Oh my Lord!!!

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1319.jpg

Nice hot pastrami from the slicer

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1323.jpg

The following day aftr a good chill.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1329.jpg

Or... The BootyStrami.

http://i44.photobucket.com/albums/f26/DangerDanphoto/BBQ/100_1328.jpg

MMMmmm... Finger Lickin good....

[DangerDan]

Wait!!! I forgot,, I smoked some ribs weekend before last... Thats what I been eating tonight....:lol:

[Formula31]

What kind of slicer do you use. Would like to get a commercial one like a Hobart but still need my house.:confused:

[DangerDan]

Keep an eye on craigslist.. You can find real good deals on older commercial slicers.

[JohnD4980]

thanks for the great photos.

Makes my salad for dinner seem a whole lot less appetizing now... :lol: