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smoking reverse seared Beef roast smoked with oak.
- Thread starter oldsalty
- Start date
Ridiculous. I'm pretty sure I need that roast in my life!
Sure thing. First rubbed roast with good Dijon mustard then heavy rub of fine diced garlic cloves 6 large cloves.LUCKYDOG said:
Then kosher salt,and fresh ground pepper. Let roast rest for one hour. Then onto smoker 225 to an internal temp of 110 deg. Let rest 10 min. Then onto Webber grill with cowboy charcoal watch carefully I leave in my remote temp probe. Sear well on all sides turning at even intervals this depends on how hot your coals are.
Turning evenly keeps roast from cooking to much on any one side. Bring to internal temp of 125/130.
Remove to counter and loosely cover with foil 10 / 15 min to rest slice and serve.
My family doesn't even use gravy on this roast incredibly flavorful. For this particular roast used oak for smoking but have used cherry and hickory as well.
Enjoy everyone.
Any other questions just gimme a shout.
I'll just be over here looking forward to when you put all of your stuff in a named thread.
Thanks DownRiver, I believe this particular roast was a spoon roast or some call it sirloin roast.DownRiver said:
I do this technique with all cuts works great with rib eye! Top or bottom round . Just slice those thin.
As for times I cook by temp. Telling someone a particular amount of time never works for me. I run my maverick wireless temp gauges for everything I cook. This works for me every time. I gave temps in my technique description if that particular doneness is what you're looking for.
Can't think of anything else pertinent to this cook brother. The thing I stress, the biggest mistake most cooks make, walking away from your cook gotta watch temps don't open while smoking,and when it's on the grill don't take your eyes off the prize . And man I love my beer and a good scotch, but a drunk cook is a bad cook I always save the heavy drinking for after the show not saying you're a drinker just saying is all.
Hope this clarifies my process brother any other questions just ask I'm gabby! Lol
CHEERS
Downriver
Extreme Member
Yup, I cook LnS by temp as well.
Let me ask a different way. If I wanna to be done and drinkin my beer at 5pm, what time should I start a roast like this one @ 225 on a COS, just to be safe?
Or asked a different-different way, what time did you start this one and what time was it done lol?
Or asked more simply, how long did this one cook?
Just tryin to work out a rough timeline, if ya know what I mean.
And, if I can come remotely close to what you did, I'll be a happy smoker!
Let me ask a different way. If I wanna to be done and drinkin my beer at 5pm, what time should I start a roast like this one @ 225 on a COS, just to be safe?
Or asked a different-different way, what time did you start this one and what time was it done lol?
Or asked more simply, how long did this one cook?
Just tryin to work out a rough timeline, if ya know what I mean.
And, if I can come remotely close to what you did, I'll be a happy smoker!
Sorry brother had to run! Yep I understand what yer askingDownRiver said:
I think I was about 5/6 lbs. Usually takes about 2 to 2 1/2 hrs for smoke then another 35/45 min on grill turning regularly to allow even cooking. Sorry I had a few and got a little long winded lol so I'd plan on 3 1/2 to 4 hrs total. Just don't peek while smoking Hope this helps my friend.
CHEERS
When the roast hit the grill, you didn't have the coals piled to one side, right? All coals spread evenly over the bottom? Any difficulty turning a roast like that with that thermometer still inserted? I'll bet I could do both the smoke, and sear right on my Weber kettle.
What brand smoker are you running?
What brand smoker are you running?
I like.
In the center was it more MR? That's for me!
In the center was it more MR? That's for me!
Sorry can't keep my post organized lolRoguejim said:
For this smoke I used my traeger texas,and my Webber little Joe for searing. Coals right across bottom about 1/2 to 3/4 full chimney burned down to help regulate heat, never had problem with my probe and if I did I'd just remove it insert round metal tooth pick I use then return probe to same spot an continue searing.
I've done this method on my large kettle with no problem so you should be good brother!!
You bet boss, was perfect MR in the center the pics don't do it justiceThe Hot Pepper said:
Wife and my aunt like the first few slices My mother and brother and I like it on rarer side!! 
Which model do you have and have you upgraded your controller for a pid system from savannah stoker or Blaz'n Grill Works either of these units will cure that I have also use Amazenproducts.com smoke tubes work awesome!! My traeger produces great smoke flavor just mod it!!Roguejim said:
Made some Sammies with it the next day on some fantastic rolls tomatoes red onion horseradish mustard lettuce and smoked Swiss, was out of control!! Brother you would have loved it.JayT said: