Thanksgiving dinner

[SmokeVide]

I did this a couple of weeks ago, and brought some to my mom and one of my brothers. They were both impressed, and suggested I make some for Thanksgiving. So that's what I did. Spun an eye of round roast and a top round roast last night. Brought them back to the butcher this morning for slicing. It's now vacuum-sealed and in the freezer. On the big day, I'll put the pouches in some gently-boiling water for a few minutes, then put the roast beef into a crockpot with gravy.

The butcher and I sampled a couple slices, and once again it was a homerun. This is so easy, it's not even funny. Season it, put it on the rotisserie, toss a piece of peach wood on the coals, and wait for the meat to get to about 145-150.









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[Schaefd2]

Looks so good my man! Excellent!!


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[Travis]

Looks perfect!


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[addicted-to-smoke]

Dumb question here ... but isn't a final temp of 145-150 on that cut of beef tough? Is the rotisserie what saves it? Or is it the thin slicing that saves it?

I'll ask another question, if you took it up to 200-ish, would it become pull-apart tender or become leather since round has very little marbling?

[SmokeVide]

I've only done it to the 150 range. Yes, the slicing saves it -- very thin.

Having said that, my mom took this batch and put it into a crockpot with store-bought gravy on Thanksgiving. I had it sliced a little thick for this purpose. After a couple hours in the crockpot, it was tender as hell, with a nice, subtle Weber flavor. When it was time to go home, everyone wanted to-go containers of this.