I have a Masterbuilt propane smoker. Nice looking prime rib!
I'd personally take it to the 135-140 range. If you bring it to the 200 range I think you'll be disappointed. I could be wrongSo I asked my wife to grab a prime rib roast but the store didn’t have any so she grabbed a 2lb top round roast and a 2lb bottom round roast. Not sure if these are common cuts on a smoker or not but I’m gonna try it.
Just curious, I know with pork shoulder you want to hit the 190-203 to break down the fat and make it super tender. Do you take this same approach with beef or should I pull it off at 135-140 so it’s medium rare. Thanks in advance!
That kind of what I was thinking. Top/bottom round are pretty lean so I don’t think there’s much fat to break down like there is in a brisket. Thanks!I'd personally take it to the 135-140 range. If you bring it to the 200 range I think you'll be disappointed. I could be wrong
I’m gonna marinade them and see if it helps. One is for dinner, one is for lunches during the week. So I guess I’ll make a test cut in one and decide the best way to serve it based on how it turns out. Was hoping to go really thin with one of them for sandwichesGonna be tough and dry would be my guess. Slice it thin and make Carne asada.
Sadly it didn’t, but I have a copy of ‘Project Smoke’ coming Saturday. It’ll be too late for this round because I already put them in marinade this morn before work so they get about 24-26 hours to soak. I used my bourbon marinade that I usually do on the grill so we’ll see if it turns out.I would go thin and rare (like medium rare). Marinade should help, make sure to keep some water in the water pan, should help with the moisture.
Did the smoker come with a booklet and sample recipes? I know that I usually just skip that stuff myself, but its at the very least a jumping off point. Sometimes the recipes are spot on too.
Sadly it didn’t, but I have a copy of ‘Project Smoke’ coming Saturday. It’ll be too late for this round because I already put them in marinade this morn before work so they get about 24-26 hours to soak. I used my bourbon marinade that I usually do on the grill so we’ll see if it turns out.
Here’s my recipe if anyone happens to be interested
This makes enough for a 5 lb roast
2/3 cup brown sugar
1 Tablespoon lemon juice
1 Tablespoon red wine vinegar
1/8 cup worcestershire sauce
1/4 + 1/8 cup Soy sauce (these two sauces should equal 1/2 cup total.)
1 3/4 cup water
1 clove of garlic
1/4 cup of your favorite bourbon
It’s done well for me. My friends and family really like it
Looks like great nacho meat to me!So I smoked the two round roasts today. Marinaded then for about 28 hours. Also injected them knowing the lack of fat was working against me. Smoked them with pecan at 215 for 4 hours. Pulled them at 130 degrees.
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The bigger roast was wrapped in foil to rest for an hour and a half. Then I sliced 3/4 of it up for steak tacos and the other 1/4 was sliced as thin as I could get it for sandwiches later in the week. I was pleasantly surprised at How tender and juicy it came out.
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The smaller one went into the slow cooker for an additional 5 hours to pull. Certainly not pulled pork but we’ll use it in random recipes through the week.
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Definitely not my idle cuts to smoke, but I learned some stuff today, so I regret nothing lol.