So, flush with perceived victory from the brisket flat and bratwurst that I smoked on my birthday, I established a new tradition in our family. And so began Smoked Meat Sunday! And there was much rejoicing!
You see, both of my brothers (and their wives and children) all live in town. In fact, my youngest brother lives about 3 blocks away. So, it isn't unusual for us all to meet up on Sunday anyway (while we are playing hookey from church). Why not add smoked meat to the mix, eh? So, on Saturday I stopped by the grocery story and got a full rack of ribs and some sort of beef roast. I'm not sure what cut of beef it was, it just said something like "Ideal for slow cooking" on the package.
From what I've learned so far on my journey to smoked meat enlightenment, you have at least two options with beef. If the cut has a fair amount of fat on it (and, hopefully, marbled throughout) then you might try and smoke it until it starts to fall apart. However, on leaner cuts you should probably just smoke it until it's medium. Maybe 145F or so?
Actually, more recently, when I'm doing roasts, I will smoke until the meat hits 110F internal and then I'll pop it in the oven at 450F or 475F for 10 or 15 minutes just to get some nice color and texture on the outside. That usually gets me somewhere around 145F internal but you get the benefit of the crispy and sexy-looking exterior.
For this first attempt, though, here's what I did. Somewhere around 8-9am I loaded up the ECB with coals and topped it off with a full chimney-full of red hot coals. I dropped the full water pan in place and set the roast on the bottom grill and the ribs on the top grill. I don't believe I had a digital thermometer yet, so I probably just checked the roast every few hours and hoped that it hit somewhere close to 140F. I'm not sure what I was thinking with the ribs. I know now that they'll never get to the desired 180F (where the meat is falling off of the bone) in that time frame. They were still good, it was just "toothsome". Heh.
Again, in this case, I was working with an unmodified ECB, which isn't a good place to be in. After about 4-5 hours, the ash builds up in the charcoal pan and the coals start to go out. You can add more coals, but it's a total nightmare to add them a brick at a time through that tiny door. Also, as I mentioned before, the built-in thermostat on the ECB isn't super helpful. Do yourself a favor and get one of these.
| Maverick Et-732 Remote Bbq Smoker Thermometer|
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NOTE: If you do buy this particular unit, make sure to take care to keep the braided wire relatively dry. I know, I know, that's almost impossible inside of a water smoker, but at least don't soak the probe and braided cable in water. You WILL short it out. Then, what will happen is your temps will randomly spike up by 100 degrees or more. It's a nightmare. You might want to buy yourself another probe right away, just to cover your bases. I managed to mess mine up, but I was still within the warranty period and they sent me a new one. But, because of this known defect, they are almost always back-ordered. If you know of a better unit, please tell me because looking at Amazon reviews, I still think this is the best bang for the buck.
Anyway, the whole family ended up at the house around 5pm or so and I think I pulled the ribs and the roast at the same time but I ended up putting the ribs back in because they weren't really tender. They never really got there, but they got close enough for us to make a mess of eating them. The roast vanished pretty much instantly.
Oh yeah, if you do smoke a roast (a leaner roast that you can't take to 180 or 190F) then when you cut it, you want to cut it as thin as possible. Otherwise it will probably be too tough.
I think that's it. Here's pictures of the fruits of the first Smoked Meat Sunday.