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| Just Hanging Around |
I want to give this a try, but I have to ask, can you taste the beer? That would be a deal breaker for my wife. If you can taste the beer, what could you use as an alternative? | |||
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| Member |
Might try Coke or Root Beer. I'm alright it's the rest of the world that's all screwed up! | |||
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Member |
You can't taste the beer per say. The beef roast juices mix with it along with the pepper and onion juices. The beer just gives it a deeper and bold flavor than say store bought beef broth. A beef broth or stock would be the substitute. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| Just Hanging Around |
Thank you very much. Gonna have to give this a try. | |||
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| Member |
Beef broth, Worcestershire, lot of garlic, etc. You can also use a dark lager/ale instead of a stout for a milder taste. Don't use light piss-water, though. Dos Equis Amber, amberbock, etc give decent flavor w/o tasting like beer. 'better than bouillon' beef paste + half a beer is good too. Don't tell her about the beer & she probably won't notice. I don't think I've had the same taste twice, but it's really hard to fuck up. I've used Ribeye trimmings, strip loin trimmings & chuck roast. Bell peppers, jalapenos, Red/white/yellow onion, celery, carrots, etc. Adding pepperocini would probably move it towards 'Italian beef' - there's a million things you can do flavor wise, and very few will be mistakes. Pecan & cherry smoke are probably my favorites with beef roasts. | |||
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Member |
Smoked one about a month ago...turned out awesome. JB
--------------------------------------- It's like my brain's a tree and you're those little cookie elves. | |||
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| Member |
 "Faux" Smoked Short Ribs. Chuck roast cut to mimic short ribs. Smoked for 3 hours on the RECTEC. They are currently in a wine, vegetable, and tomato based braise. This is a test cook for tomorrow. I plan on taking about 6 pounds of these to my brothers for a family get together on Monday. Will post pics post braise. The "Boz" | |||
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Member |
Getting a late start on this today, but I'm firing up the smoker to give this a try with a chuck roast a hair under 4 pounds    Patiently waiting... 15 more degrees before I add the peppers, onions and beer. More pics to follow...This message has been edited. Last edited by: ShouldBFishin, | |||
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| Just Hanging Around |
Well, I tried the chuck roast today, and I'm a little disappointed. I tried to follow the instructions from lastmanstanding, except I went with Amberbock beer. It came out OK, just not great. Was a little on the dry side, and I was expecting pork butt tender, and didn't get it. I took the roast out of the refrigerator this morning, and put a light coat of olive oil on it. Covered it with the Spec Ops Brisket Rub, and went out to light the egg. By the time I got the DigiQ set up, and the egg at 250 degrees, the roast had sat for about an hour. I threw on a couple handfuls of pecan chips, and a couple of cherry. Put the plate setter in for indirect cooking, set the roast in, and shut the lid. That was about 7:30. Around noon the roast had hit 170 degrees, and I put it in an aluminum cake pan with 1/2 bottle of beer, and some beef broth. Added onions and peppers and closed the lid on the egg. At 4:45 it temp was 205 degrees, I took it out, tented it, and waited 45 minutes. I could tell, when I pulled the temperature probe out, that it wasn't going to fall apart. I'm going to eat it, as it wasn't bad, just not what I expected. I'll probably try it again sometime, just to see if I get different results. If anyone has any suggestions, for the next time, I would surely appreciate them. | |||
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Drill Here, Drill Now |
Muddflap, I've never tried LMS' recipe, but I can see two things you did wrong that are negatively affecting all of your low n slow cooks on the BGE: Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| Just Hanging Around |
You're right on both counts. I'll have to modify my procedure and see if that makes a difference. Thanks | |||
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| Conveniently located directly above the center of the Earth  |
got to brag a bit on my 'tri-tips'; used the indirect method/ low charcoal heat for nearly 3 hours & the 3.7# was cooked per my new temp probe.....so I tried a bite & labeled it 'done'. The only liquid was 'water' in the inside pan. Only got the vents opened to about 1/3 max, purposefully trying to slow the cooking temp. Got a great little smoke-ring around the inside of the meat. Been taking little slices off it for several days now & it's getting dangerously close to having to plan the next adventure. **************~~~~~~~~~~ "I've been on this rock too long to bother with these liars any more." ~SIGforum advisor~ "When the pain of staying the same outweighs the pain of change, then change will come."~~sigmonkey | |||
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| Member |
Hmm. If you took it to 205 it should have forked apart especially after resting. Did you cover it while it was in the pan and on the smoker? Perhaps the cut you bought was too lean and not enough marbling? Are you sure your thermometer is accurate? Just throwing stuff out there as the recipe is rather bullet proof. I've never cooked on ceramic so I can't speak to the nuances of that type of smoker. Try again and see if you get better results. I've never used olive or any other type of oil when I smoke meats. Don't see the purpose other then preventing the smoke to penetrate. The type or kind of beer makes no difference it's basically a braising liquid so that has no effect other than flavor. Let me know if you have any questions. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
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| Just Hanging Around |
I checked the DigiQ thermometer with my Thermapen, and there was just a couple degrees difference, so I don't think that was the problem. No, I didn't cover it until it came off the smoker. It was a really lean piece of meat. I didn't think about that when I picked it out. I'll stop with the olive oil. Really don't know why I started that. Probably read it somewhere. So anyway, I have some direction now, and I'll definitely try it again. Like I said, it wasn't bad, it just wasn't as good as I was planning on. It smelled fantastic when it was cooking. Thanks for the help. Dave | |||
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Itchy was taken |
London Broil smokes nicely. I use a salt and pepper rub over hickory for about 3 hours. Very tasty. _________________ This space left intentionally blank. | |||
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| Member |
Cooking to temp isn't always the best way to go, but it's usually pretty close - you could have probably let it go a little higher & it would have pulled apart. I use a bamboo skewer to check butts, brisket, chuck roasts, etc. If there's resistance, I let it go 3-5 more degrees. If it's a really lean piece of meat, lower, longer & (maybe) more liquid is usually better. | |||
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| Get my pies outta the oven!  |
So I smoked a 5.5 lb beef chuck roast yesterday and it came out really well! Had a local butcher make me up a tied 5.5 lb chuck roast and put a dry rub on it for 24 hours of: kosher salt, black pepper, brown sugar, garlic and onion powder and a little cumin and ground thyme. Used a mixture of olive oil and yellow mustard on the meat to get the rub to stick. Placed the chuck in my Weber kettle with a charcoal snake with wood chunks (I think it was apple I had laying around) and NO water pan. Smoked for 5.5 hours at 250-275, then removed and wrapped tightly in several layers of foil and placed in 225 degree oven for another 6 hours. It came out much more like a beef version of pulled pork rather than brisket but I was happy with the results. Ended up with about half the weight I started with though due to the fat rendering out. The meat cost just a little over $20 as opposed to nearly $50 for the same weight in brisket! | |||
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