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Smoked Blade roast

 
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roxy
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Joined: 29 May 2005
Posts: 9325
Location: Oro Station, Ontario

PostPosted: Fri Aug 12 05 6:14 am    Post subject: Smoked Blade roast Reply with quote

The last couple of times I fired up the smoker I have done up a boneless blade roast. I cover the roast with rub and stick it in a large ziplock with a 1/4 cup of worchestershire sauce and refidgerate over night. I cook it till its medium, about 5 hours at 240 degrees. I also use a foil pan, with half a bottle of beer added with the roast to cook in so I can have extra juices to make a jus. Turning the meat every hour.
I slice it up to have for lunch meat instead of spending money at the deli counter. Reheat the juices with a bit of white white and garlic puree to make an awesome sandwich dip.
If your looking for another type of beef to smoke besides Brisket try a blade roast, it can take the extra cooking time and the meat does well with long, slow cooking.
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Chargriller Akorn
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JimH
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Joined: 09 Feb 2005
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Location: Houston, TX

PostPosted: Sat Feb 25 06 1:33 am    Post subject: Reply with quote

Roxy, so medium is what 150*f? How did it taste with the 1/4 cup of worchestershire sauce & the rub. What rub did you use? Inquiring minds want to know!
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Sat Feb 25 06 4:13 am    Post subject: Reply with quote

Jim:

Its got a real nice flavour, I like the flavour of Worchestershire sauce so I dont mind it a bit. The smoking process does knock it back a bit and with the rub as well.. The blade roast does not get the credit its due and as it does take to low and slow cooking. Havent done one to a higher internal temp yet so I dont know what it would be like if it was taken to say 185 or higher.

I use a cajan/creole rub base as I do with most BBQ.
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Chargriller Akorn
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JimH
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Joined: 09 Feb 2005
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Location: Houston, TX

PostPosted: Sat Feb 25 06 4:46 am    Post subject: Reply with quote

Thanks, I'll have to keep my eyes open next time I go to the store. Cool I like worchestershire sauce and the last time I ordered spices I bought some W powder too.
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Jeff T
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Joined: 08 Mar 2005
Posts: 4207
Location: Norfolk, Nebraska

PostPosted: Sat May 06 06 8:55 pm    Post subject: Reply with quote

I smoked a beef shoulder arm roast yesterday that turned out good. Rub with santa maria tri-tip rub, and smoke to internal of 190-195 like a butt. Rest in foil for a while. This cut is from the shoulder clod i believe so i thought what the heck should be good.

Rub:
1 tablespoon salt
1 tablespoon dried parsley
1 teaspoon pepper
1 teaspoon garlic powder

Sliced:
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Sun May 07 06 1:43 am    Post subject: Reply with quote

Jeff:

That meat looks awesome, how did it taste.. Was it still nice and moist..?
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Chargriller Akorn
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Jeff T
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PostPosted: Sun May 07 06 11:42 am    Post subject: Reply with quote

Great taste but it was just a tad dry but not bad.
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Sun May 07 06 10:56 pm    Post subject: Reply with quote

Nothing a little BBQ sauce wont fix.
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Chargriller Akorn
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Jeff T
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PostPosted: Sun May 07 06 11:36 pm    Post subject: Reply with quote

Dat true roxy Wink
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MoeBiscuits
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Joined: 03 Jun 2006
Posts: 249
Location: Belton, MO

PostPosted: Sat Jun 10 06 5:48 am    Post subject: Reply with quote

Good Lord, Jeff! That's some nice looking cow! Time to set my aspirations a little higher. Got a rump roast going on the smoker tomorrow. Did you use any kind of mop or marinade?[/quote]
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