Beef round

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Stewart
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Beef round

Post by Stewart » May 12th, 2017, 12:42 pm

I've got a party to cook for in the morning. 8 butts and 3 30 lb beef rounds. I'm shooting for 135-140 inside temp on beef for a medium rare. Is this correct?
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Re: Beef round

Post by Rodcrafter » May 12th, 2017, 3:35 pm

I never cooked one whole that is what I use to make jerky. But yes 135 medium rare and 145 medium.


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Re: Beef round

Post by Stewart » May 12th, 2017, 5:24 pm

It's gonna be an experience for me lol. I put a 3 lb bottle of beef broth in each round and seasoned the bejeesus out of them so it will be exciting to see them turn out. Their just gonna put them on the slicer anyhow the butts I'll pull for them.



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Re: Beef round

Post by ajfoxy » May 12th, 2017, 5:31 pm

Nice. Look forward to part two of the cook... the finished product. And naturally comment on how they turned out. :-bd


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Re: Beef round

Post by Stewart » May 12th, 2017, 7:17 pm

Lol that makes 2 of us I hope they turn out ok. I've never cooked a piece of beef that big before



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Re: Beef round

Post by Weldun » May 12th, 2017, 8:09 pm

I have a feeling you're gonna fill some bellies with some great tasting food.


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Re: Beef round

Post by Big T » May 12th, 2017, 8:22 pm

:yth:


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Re: Beef round

Post by Squiggle » May 13th, 2017, 3:46 am

Looks awesome, should be yuuuum! :needfood:


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Re: Beef round

Post by Stewart » May 13th, 2017, 3:52 am

Meat went on at 4 this morning after an unexpected and puzzling grease fire. So after I got that under control and changed my funderwear it was back to normal. Quick side note the fire led me to to put stove thermometers inside the chamber and found out I'm about 50 degrees hotter than the teltrus in the chamber door read. This little discovery explains a lot of mishaps in the last few cooks. I had done a few minor changes to the smoker never taking into account what it may do to the temps obviously I figured it out rather quickly lol.



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Re: Beef round

Post by Pete Mazz » May 13th, 2017, 4:49 am

I would take them off at 125. At that size they will keep cooking. The outsides will be more done for those folks that like it cooked thru.


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Re: Beef round

Post by Stewart » May 13th, 2017, 4:57 am

I plan on wrapping them in foil tight and putting them in a cooler covered in a blanket. There not going to slice and serve until 4-5. You think 125 will rise enough and carry the heat? I'm open to any ideas this is the biggest chunks of beef I've ever done. Whole hogs are easy to me lol I'm outta my element here.



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Re: Beef round

Post by Rodcrafter » May 13th, 2017, 7:04 am

Considering that the slicing is to be at 4/5 it will have to stay warm a long time in the cambro. Are you going to put everything in the same cambro or cooler. I think that is going to be your life saver if yes. The hotter chunks will serve to carry over and keep everything juicy.


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Re: Beef round

Post by Stewart » May 13th, 2017, 7:45 pm

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Smooth sailing meat came out perfect.
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Re: Beef round

Post by Stewart » May 13th, 2017, 7:49 pm

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Re: Beef round

Post by temurf » May 13th, 2017, 9:13 pm

:needfood: That looks delicious. My mouth is watering and I'm getting hungry even though I just ate a big meal. :kewl:

In that 1st pic, I like the way you captured the sun's rays filtering through the smoke. :points: Heavenly Q right there.


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Re: Beef round

Post by Big T » May 13th, 2017, 9:35 pm

:needfood: :needfood: :needfood: :needfood: :needfood:
:LG:


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Re: Beef round

Post by Weldun » May 13th, 2017, 10:26 pm

Looks like you accomplished a couple things , you made some Q that looks and I'm sure taste incredible and solved an equipment issue in the process. Oh! Maybe I should've said you accomplished a few things, forgot about ruining the "funderwear". Anyways great job and thanks for sharing.


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Re: Beef round

Post by ajfoxy » May 14th, 2017, 12:55 am

Now that was worth waiting for part two... the cooked part. Looks delicious.


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Re: Beef round

Post by John T » May 14th, 2017, 8:22 am

Sure does {looks Delicious } How did you do it ,_______ wood ,________ rub _____________ ect It helps us new comers not to ruin good meat .



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Re: Beef round

Post by Stewart » May 14th, 2017, 12:05 pm

The whole beef top rounds were 25-30 lbs a piece each was injected with 3 lbs of beef broth. This cut is notorious for drying out. Then each got salt pepper garlic powder and onion powder.this was all the night before wrapped and put in fridge to marinate overnight. I use cherry wood to cook with since my property has an abundance it has a good flavor and seasons quick. I use apple wood cause I have an orchard and mix hickory in for my flavor. I smoked the beef @250 until I hit internal temps of 130-140. Pulled them from smoker and triple wrapped them put all three in a cooler with blankets to set. I had use of a commercial meat slicer and cut them around 1/8 inch thickness. It took 5 hrs to hit my temps which shocked the hell out of me. Everyone has their own butt rub I use legs and cut it with brown sugar I finish them with sweet baby rays. I cook a lot of pork usually whole hogs butts and ribs so the beef was a challenge for me all in all it came out customer was happy so I am happy.



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Re: Beef round

Post by Rodcrafter » May 14th, 2017, 12:41 pm

Good deal, I love it when the plan comes together.


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Re: Beef round

Post by Squiggle » May 15th, 2017, 1:36 am

:yth: well done dude, looks so tasty! :needfood:


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