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Author Topic: Slab-O-Beef  (Read 11467 times)

SuperDave

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Slab-O-Beef
« on: October 24, 2015, 04:23:01 PM »
Rubbed this 19 pound beef shoulder down to rest in the frig until about 11:00 tonight when I inject it and put it to bed in the smoker. 225 box temp with some hickory, pecan plum & cherry. Changed my mind on wood choice after reviewing my inventory.




« Last Edit: October 24, 2015, 04:36:11 PM by SuperDave »
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Model 4, Harrisville, Utah

smokeasaurus

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Re: Slab-O-Beef
« Reply #1 on: October 24, 2015, 04:26:04 PM »
Gonna do pulled beef??
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gregbooras

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Re: Slab-O-Beef
« Reply #2 on: October 24, 2015, 04:26:58 PM »
Wow,

I am looking forward to see how this turns out!

Greg
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SuperDave

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Re: Slab-O-Beef
« Reply #3 on: October 24, 2015, 04:33:52 PM »
Quote from: smokeasaurus on October 24, 2015, 04:26:04 PM
Gonna do pulled beef??
Only if I let it go too long.  Hoping for sliced and a little chopped. 
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DivotMaker

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Re: Slab-O-Beef
« Reply #4 on: October 24, 2015, 05:29:32 PM »
Is that a clod, or just a shoulder?  Regardless, nice looking slab-o-beef! :D
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Tony from NW Arkansas
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smokeasaurus

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Re: Slab-O-Beef
« Reply #5 on: October 24, 2015, 05:37:29 PM »
Quote from: SuperDave on October 24, 2015, 04:33:52 PM
Quote from: smokeasaurus on October 24, 2015, 04:26:04 PM
Gonna do pulled beef??
Only if I let it go too long.  Hoping for sliced and a little chopped.

Heck, at 11 lbs you could cut off a hunk and cook it to pulling temp.......... 8)
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SuperDave

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Re: Slab-O-Beef
« Reply #6 on: October 25, 2015, 12:59:52 AM »
Say good night, Gracie.

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smokeasaurus

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Re: Slab-O-Beef
« Reply #7 on: October 25, 2015, 10:46:39 AM »
"Good Night Gracie"  we are showing our age on this one  ;)
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gregbooras

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Re: Slab-O-Beef
« Reply #8 on: October 25, 2015, 02:37:05 PM »
Quote from: smokeasaurus on October 25, 2015, 10:46:39 AM
"Good Night Gracie"  we are showing our age on this one  ;)

+2

Greg
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SuperDave

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Re: Slab-O-Beef
« Reply #9 on: October 25, 2015, 03:04:38 PM »
14 hour mark update.  IT sitting at 165.


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DivotMaker

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Re: Slab-O-Beef
« Reply #10 on: October 25, 2015, 03:26:14 PM »
What temp you going to, Greg?
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Tony from NW Arkansas
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gregbooras

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Re: Slab-O-Beef
« Reply #11 on: October 25, 2015, 03:26:52 PM »
Quote from: DivotMaker on October 25, 2015, 03:26:14 PM
What temp you going to, Greg?

I think you mean Dave :)

Wow Dave that looks excellent!

Greg
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DivotMaker

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Re: Slab-O-Beef
« Reply #12 on: October 25, 2015, 03:29:16 PM »
Ha!  Yeah... Dave it is!  We all look at names wrong once in awhile, it seems! :-[   Thanks Dave...er...Greg!
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Tony from NW Arkansas
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SuperDave

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Re: Slab-O-Beef
« Reply #13 on: October 25, 2015, 03:31:18 PM »
I've been trying the upper end of temps the last couple of tries (mid 190's).  I think I'm going to pull sooner this time and see what the difference in texture is.  I'm thinking between 180 and 185 for good slices? 
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SuperDave

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Re: Slab-O-Beef
« Reply #14 on: October 25, 2015, 03:34:31 PM »
Planned sides:
Twice baked potatoes
Corn casserole
Salad
Rolls
Smoked Gravy
Home made apple pie ala mode.
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