Who's smoking meat this weekend?

[Lax coach]

Has anyone done a beef round roast? Someone gave me one a while back and it's time to cook or toss. I assume just cook to 130F. Maybe not even use wood...just go with lump?

I did a 5 lb bottom round on Tuesday. Brined it in water and plain table salt for maybe 6 hours, then patted dry. Covered with yellow mustard and then dusted heavily with Trader Joe's Coffee and Garlic BBQ rub. Smoked at 225 on my Kamado, over lump charcoal with mesquite and maple wood chips--decided against chunks since the cooking time was so short. 2 hours brought me exactly to my target of 135F. Was quite honestly the best round roast I've ever had in my life.

Full smoke is here: https://myflameboss.com/en/cooks/466611

Next time I will skip the mustard, as 2hrs isn't enough for it to completely disappear, and probably use more rub. Might add in some cherry wood and back off on the mesquite a bit.

 

[Miller4]

About 3 beers, I mean hours in.

 

[applescrap]

Has anyone done a beef round roast? Someone gave me one a while back and it's time to cook or toss. I assume just cook to 130F. Maybe not even use wood...just go with lump?

I have. In fact I thought about making my own lunch meat at one point. Yep, 135ish and sliced paper thin. Not a lot of fat, but it makes great roast beef sandwiches. Philly cheese steak, I guess too. Could reverse sear maybe even. They go quick to 140 so have smoke ready. I see many of you already covered this well. Yes quick cook. Brw, I am now rubbing everything I smoke with evoo first. Saw Aaron Franklin do that so figured seems a good idea.

 

[benco]

What’s the big deal with mustard? I heard it helps with bark, I’ve heard just put it on wet! I’ve haven’t tried mustard on anything yet.

 

[schematix]

What’s the big deal with mustard? I heard it helps with bark, I’ve heard just put it on wet! I’ve haven’t tried mustard on anything yet.

Plain yellow mustard helps thick rubs stick. Doesn’t contribute any flavor. Was my standard process for the past 15 years.

 

[ThirstyPawsHB]

Plain yellow mustard helps thick rubs stick. Doesn’t contribute any flavor. Was my standard process for the past 15 years.

+1

 

[Miller4]

Turned out delicious, will definitely be doing ribs again soon.

 

[Pyg]

tried a run recipe. Added to Chicken.
Then realized the recipe was for 6# of chicken. I had 2.
Used cherry wood. 1 hour at 300.
Few minutes in coal.
Had a great Smokey flavor and spice was not over powering.
Good, but I could do better

 

[applescrap]

At this activity center they said 10 dollar rub activity. Thought ok, I'll give it a try. Realized right away, jar was little, recipes were meh. So I figured I might as well make an all purpose rub/spice and no sugar, or salt. I figured I would add those later. This is kind of what I came up with, it's pretty good. And one thing I like is I can add flavor without salt.

It was
1tbl garlic powder
1 tbl onion powder
1 tbl organics smoked paprika
1tbl chives
1tsp different smoked paprika
1/2 tsp chilli powder
1 tsp cumin
1/4 tsp ginger
1/4 tsp curry
1/8 tsp chipotle powder
1/8 tsp thyme

 

[Genuine]

10lb pork butt for Father’s Day brunch! Pork and some eggs over easy are primo!

 

[BrewerBrad82]

Chuck roast

 

[BrewerBrad82]

I dont have pics of the result, but I made poor man's burnt ends from it. Recipe from "Hey Grill Hey" on YouTube

 

[JB_Brewing2]

Can't pass up ribs on sale! Two racks of St. Louis style ribs fresh from the smoker. Used the 3-2-1 method like usual.

 

[kbartos]

Pork Belly Burnt Ends on the Traeger.

 

[user 30639]

Pork Belly Burnt Ends on the Traeger. View attachment 632425

Oh man, those look good! I was just thinking about pork belly burnt ends today and that should be a weekend project. How long did you smoke them for and at what temp?

 

[kbartos]

Oh man, those look good! I was just thinking about pork belly burnt ends today and that should be a weekend project. How long did you smoke them for and at what temp?

275 for ~ 3 hrs spritzing every 45 min. Then removed them from baking rack and put them in a foil tray and added a little more seasoning and a sweet sauce and back on for an hour or so.

I followed Matt Pittmans recipe. I PMed you the link I followed. Came out great.

 

[mullet6577]

~7lb butt on my new pellet smoker. Had to improvise a bit at 8.5 hours during a very unexpected downpour

 

[OG-wan Kenobi]

Brisket for me and the wife very tender
I need to work on my knife skills though

 

[applescrap]

View attachment 632610
Brisket for me and the wife very tender
I need to work on my knife skills though

Wow, I can see how tender that looks from the pic! Knife skills look great.

 

[user 30639]

Chuck roastView attachment 631532View attachment 631533View attachment 631534

What's the temp/time for chuck roast? I have one in my freezer I need to do something with.

 

[BrewerBrad82]

What's the temp/time for chuck roast? I have one in my freezer I need to do something with.

I followed this pretty much exactly. Took around 8 hours for a 4 lb roast.

 

[Pyg]

Wings

On a side note, or question.
I have been using last seasons HB Scotch Ale in my grills water pan.

Does any specifically brew beer with the intention of drinking/grilling?
If so, what kind?

 

[Medicbrewer]

Today is gonna be a great day! Pulled pork butt and Terrapin's Recreation Ale!

 

[S-Met]

Does any specifically brew beer with the intention of drinking/grilling?
If so, what kind?

Not brewing for in the grill use, just next to the grill use. But have thought about using dme instead of sugar in some dry rubs.

 

[Pyg]

Not brewing for in the grill use, just next to the grill use. But have thought about using dme instead of sugar in some dry rubs.

I have been using old HB scotch ale and a failed barly wine.
Can’t say it made a difference, but can’t say it did not.
Think this is a better use of the old home brew instead of drain pour!

 

[jrgtr42]

I'm in prep mode (well, more like conceptualizing mode) for the 4th.
Having some folks over, so at least some ribs going on.
I'll make some my usual kinda spicy dry rub way, and a some the "normal" way.
I also have a pork loin in the freezer, I really want to try a porchetta - my thought is to smoke it for a while, then higher heat to cook it them the super-high to get the crackle going on the skin.
Sort of in negotiation for that.

 

[seanjwalker1]

WingsView attachment 633292

On a side note, or question.
I have been using last seasons HB Scotch Ale in my grills water pan.

Does any specifically brew beer with the intention of drinking/grilling?
If so, what kind?

Scotch Ale is a great griller. So is Guinness extra Stout. I would imagine just about and dark ale or Stout... depending on the flavor profile wanted

 

[seanjwalker1]

Mojito lime pork steaks and chicken wings, using Mojito marinade/rub and Mojito mixer with a light dusting of smoky Montreal grillmates

 

[Pyg]

whiskey, brown sugar marinade & London broil!

 

[S-Met]

Bacon! Hickory and Cherry for 3.5 hrs to 150.
Running a little on the hot side. Overshot my temp and struggled keeping it under 240. Was wanting to be closer to 210 and a 5.5hr smoke.