Chief Dick Posted May 24, 2009 Share Posted May 24, 2009 My wife bought a cheap rib roast at the store with very little marbling to it. I have decided to try and smoke it. It's about 3 pounds. Step one: Poke holes in it with my meat poker thing. Step two: Apply dry rub. This rub is simple. Paprika, celery salt, ground pepper, and garlic salt. Step three: Wrap entire roast with bacon. I then put the roast in a foil pan. I will smoke it at 200 for the first hour, and then cook the last 2 hours covered in foil. My theory is to allow the thing to cook in the bacon drippings to tenderize it. We shall see. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 24, 2009 Share Posted May 24, 2009 I think that's a fantastic way to approach it. The slow cook should help to keep it tender. I'm still not a big believer in the foil method, but it may be appropriate here. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted May 25, 2009 Share Posted May 25, 2009 (edited) how was it? did about the same thing with some cows tongue and flanksteak wrapped in bacon. Called it "Lick my greasy ass" Edited May 25, 2009 by Hugh B Tool Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted May 25, 2009 Author Share Posted May 25, 2009 It worked like a charm. Very tender. I pulled the meat off when the internal temp was 150. I should have pulled it at 140, but I was a little nervous about the rarity of it. It would have been perfect at that temp. Otherwise, the meat cooked in the bacon juices for the last 2 hours. I'm very happy with the results, especially since the 3 pound cut of meat cost us $5.00. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted May 25, 2009 Share Posted May 25, 2009 how was it? did about the same thing with some cows tongue and flanksteak wrapped in bacon. Called it "Lick my greasy ass" Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted May 25, 2009 Share Posted May 25, 2009 Step three: Wrap entire roast with bacon. Quote Link to comment Share on other sites More sharing options...
The Wolf Posted May 26, 2009 Share Posted May 26, 2009 Hey fellas. I posted this thread in the Tailgate: http://forums.thehuddle.com/index.php?show...p;#entry2853057 I'm looking to buy my first smoker and would love your input. Thanks!! Quote Link to comment Share on other sites More sharing options...
Perchoutofwater Posted May 26, 2009 Share Posted May 26, 2009 I grilled up some 3" ribeyes. They sure were good, but I thought I was going to die about midnight last night. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted May 27, 2009 Share Posted May 27, 2009 My pit looks something like this. Mine's got 3 20' x 26" racks inside plus room for a large pan of beans on the bottom to collect those drippings. That's a ton of space in a very compact space. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted May 27, 2009 Author Share Posted May 27, 2009 My pit looks something like this. Mine's got 3 20' x 26" racks inside plus room for a large pan of beans on the bottom to collect those drippings. That's a ton of space in a very compact space. I like that style alot. I have a standard barrel smoker. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 27, 2009 Share Posted May 27, 2009 Hey fellas. I posted this thread in the Tailgate: http://forums.thehuddle.com/index.php?show...p;#entry2853057 I'm looking to buy my first smoker and would love your input. Thanks!! Weber Smokey Mountain Cooker here.. There are a lot of viable designs for smokers. Finid one that fints you needs. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted May 27, 2009 Share Posted May 27, 2009 two barrel types here, a charbroil and a weber. might go side hopper next Quote Link to comment Share on other sites More sharing options...
dmarc117 Posted May 28, 2009 Share Posted May 28, 2009 hopefully not any pole Quote Link to comment Share on other sites More sharing options...
wiegie Posted May 29, 2009 Share Posted May 29, 2009 hopefully not any pole everytime I saw this thread title, I had a similar thought However, the thread did inspire me to buy a pork shoulder which I am going to smoke today so that I can have pulled pork sandwiches for dinner tonight. First time I've ever tried to smoke something, we'll see how it goes. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 29, 2009 Share Posted May 29, 2009 everytime I saw this thread title, I had a similar thought However, the thread did inspire me to buy a pork shoulder which I am going to smoke today so that I can have pulled pork sandwiches for dinner tonight. First time I've ever tried to smoke something, we'll see how it goes. Just remember that you'll only get that smoke flavor in the first six hours or so. If you're running out of time and can't get the temperature up in the smoker, you can finish it at a higher temperature in the oven or on the grill. Quote Link to comment Share on other sites More sharing options...
untateve Posted May 30, 2009 Share Posted May 30, 2009 Just remember that you'll only get that smoke flavor in the first six hours or so. If you're running out of time and can't get the temperature up in the smoker, you can finish it at a higher temperature in the oven or on the grill. Pork butt is a tough piece of meat (insert obvious joke here). Wouldn't you forfeit some flavor/tenderness by finishing it at a higher temp after only 6 hours? One of the main reasons for low and slow is to help break down the collagen/fat in the pork butt. The meat hits the plateau at around 160 internal temp. The pork butt It will stay in this range for quite awhile as all the fat renders and collagen in the meat is converted to gelatin. Now, I've cranked the temp up on a pork butt but only after the plateau phase is complete. Quote Link to comment Share on other sites More sharing options...
Dbaxx Posted May 31, 2009 Share Posted May 31, 2009 I have 2: Big Green Egg--takes a little practice, but once you've got it, you've got it! Cookshack--It's electric and does an awesome job---and very easy to use. www.cookshack.com Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted May 31, 2009 Share Posted May 31, 2009 Pork butt is a tough piece of meat (insert obvious joke here). Wouldn't you forfeit some flavor/tenderness by finishing it at a higher temp after only 6 hours? One of the main reasons for low and slow is to help break down the collagen/fat in the pork butt. The meat hits the plateau at around 160 internal temp. The pork butt It will stay in this range for quite awhile as all the fat renders and collagen in the meat is converted to gelatin. Now, I've cranked the temp up on a pork butt but only after the plateau phase is complete. Actually, this is a far better explanation that I gave. I didn't mean to imply that you could only smoke for six hours and then finish it off after that. Yes, you most certainly should wait until after the plateau. I was just trying to let wiegie know that he could crank the temperature to finish it off, just blindly assuming that he would only think of doing it during the last couple of hours. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted May 31, 2009 Share Posted May 31, 2009 I had a guy hit me up today at church abour learning the basics of BBQing. I volunteered to have him over Fri afternoon to cover the prep work and Sat for a "process and results" meeting. He's excited about learning and even said he'd come over at 2:00 AM to see me fire up the pit and get the brisket and butt going. I love to see people get excited about 'queing - I lose a lot of them with the 2:00 AM and 16 hour set part... This guy is really into woodworking BTW, and has lots of hickory, maple, alder and oak scrap wood. This could be the beginning of a beautiful relationship. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted June 1, 2009 Author Share Posted June 1, 2009 I had a guy hit me up today at church abour learning the basics of BBQing. I volunteered to have him over Fri afternoon to cover the prep work and Sat for a "process and results" meeting. He's excited about learning and even said he'd come over at 2:00 AM to see me fire up the pit and get the brisket and butt going. I love to see people get excited about 'queing - I lose a lot of them with the 2:00 AM and 16 hour set part... This guy is really into woodworking BTW, and has lots of hickory, maple, alder and oak scrap wood. This could be the beginning of a beautiful relationship. Don't forget to inform him of rule #1: New guy brings the beer. Quote Link to comment Share on other sites More sharing options...
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