Labor Day Smoke

[Jays89YJ]

Beef Rump Roast into the Gateway...

Cut roast...

Bacon wrapped asparagus...

Brats...

I was disappointed with the butchering on the roast. The butcher didn’t leave on a nice layer of fat. It was cut in a fairly fucked up manner, such that it was actually two cuts of meat.

Rubbed the beef roast with herbs. Pyrex has onions, minced garlic and stock in it, plus it caught all of the drippings during the smoke. 250°F for ~2hrs.

The temp actually climbed 6°F on that beef rump roast compared to a pork shoulder roast that doesn’t climb. All in all it turned out nicely.

Brats on the smoker are much better than on the grill.

Let’s see what the conglomerate concocted for Labor Day.


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[pirranah]

My labor day smoke only gave me the munchies

 

[abqtj]

This was Sunday, I didn’t get any pics of the brats yesterday

 

[Jays89YJ]

I'm starting to dislike using my smoker with the Meater+ thermometer. The Meater+ is too sensitive compared to the mechanical thermometer on the drum smoker. So when the mech. thermometer reads 250°F, the Meater might read 265°F to 275°F depending on grate level. Then I start fucking with the intakes and chimney and it causes a cyclical temp variation. The only way to comfortably smoke with the Meater+ on this unit is if the temp swing is set +25°F / -10°F (actually depends on rack level). Or just don't set any temp swing alarms at all and just let it be. Playing the temp swing alarm game sucks. Even when the Meater+ reads higher than the mech. thermometer, the end product is excellent.