Well, I finally got around to trying tjr's version of Eldons dried beef recipe. You can find it in the archives here under: tjr's dried beef I used Eldon's brine recipe to the tee, and tjrs method of smoking it in smokette. tjr left a couple ingredients that eldon used out of his recipe that I wanted to include. Personal preference is all.
Last Saturday I brined a 5+ pound top round roast.
Took it out of the brine this past Saturday morning. Dried it off. and put in smoker at 9:45 at 125 for 1 hour without any wood in the wood box.
Then after the 1st hour I added 2 oz of apple and 2 oz of cherry and left the stat set at 125 for 2 more hours.
At the beginning of the 4th hour I cranked it up to 165. tjr says to leave it there until the internal reaches 155.
Well.......This brings us upto 6:00 PM Saturday afternoon and the meat has only risen to 144, and I'm getting thirsty so I go to the local watering hole to have a couple. But before I do I crank up the smoker to about 170 to get past the plateau. I get back at 9:45 PM and sure enough the internal had jumped past the 155 mark and went to 162.
So I move onto tjr's next step. I turn the stat back down to 150 and let her go for 24 hours.
Sunday after the Super Bowl I pulled the now less than 3 lb. roast from the smoker and put it in the frige to chill. And if anyone can tell me what time the game was over I'd appreciate it so I can finish my notes. The Super Bowl Party at the local VFW can make one tend to not pay attention to the clock!
This evening after work I will use the slicer to slice it deli thin and have the 1st taste test. I'll try to get some pics and maybe smokin will post them for me.
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