A break from Pork

LarryF

New member

• Nov 12, 2011

• #1

Picked up a "round roast" from the store today. Its pretty lean. Don't really know what to do with it. I stabbed some holes on it and put a jar of marinated garlic I got from a local Greek place on it. Hopefully inspiration will hit me tomorrow. Or "please help". Lol.

Sent from my ADR6400L using Tapatalk

 

FLBentRider

New member

• Nov 13, 2011

• #2

That is the cut I make jerky nuggets from.

I have not cooked one whole.

You're right, they are pretty lean, but not all that tender. There is not a lot of connective tissue to break down either.

I'd probably cook it like you would a tri-tip or similar and slice thin across the grain to serve.

 

Big Poppa

Administrator

• Nov 13, 2011

• #3

I don tthink I would cook it that way...it is just too tough and not enough fat torender...I think I would do someithing like a smoked pot roast.

 

squirtthecat

New member

• Nov 13, 2011

• #4

I've done Italian Beef (Chicago style) with those. Low and slow smoke to 135°, wrap tight and toss in the fridge overnight. Slice paper thin (I used my meat slicer) and plunk in some hot au jus to soak the next day.

 

sparky

New member

• Nov 13, 2011

• #5

throw some rub on it and smoke it for 2 hours > 225º until it hits 175º > boat it w/ some stock / foil > up heat to 240º & cook until meat hits 195º > rest in cambo for 1 - 3 hours > let the yumminess begin.

 

LarryF

New member

• Nov 13, 2011

• #6

Marinated over night. Threw on some salt, pepper, and cyanne.

Sent from my ADR6400L using Tapatalk

 

LarryF

New member

• Nov 13, 2011

• #7

Sent from my ADR6400L using Tapatalk

 

LarryF

New member

• Nov 13, 2011

• #8

Think I am going to try foil boat method suggested by Sparks. More pics to come. Thanks all for you input.

 

LarryF

New member

• Nov 13, 2011

• #9

Turned the traeger down to smoke setting. Going to let it pick up up as much Hickory as it can for 3-4 hours. Then I am going to finish it off in the oven.

 

LarryF

New member

• Nov 13, 2011

• #10

Three hours of smoke. Headed into the oven at about 240 with a bath of beef broth and marinated garlic the foiled. Going to pull it when it hits 195.

Sent from my ADR6400L using Tapatalk

 

LarryF

New member

• Nov 13, 2011

• #11

IT of 195. Will cut it in about an hour.

Sent from my ADR6400L using Tapatalk

 

LarryF

New member

• Nov 13, 2011

• #12

Nice smoke ring. Tastes good. Thanks all!

Sent from my ADR6400L using Tapatalk

 

LarryF

New member

• Nov 13, 2011

• #13

I need to use my camera to take the pictures. There is an 1/8 inch smoke ring you can't see.

 

LarryF

New member

• Nov 13, 2011

• #14

The camera on my HTC Thunderbolt is a 5 mp camera. You people regularly shame me with the clarity of your photography. I need to step up.

 

CarterQ

Moderator

• Nov 14, 2011

• #15

Good Job! Looks like it came out alright, was it still juicy?