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 Smoker thread? Smoker thread. 
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Pablo wrote:
Anyone smoke a rump roast?

Low and slow or hot?

Looks very lean. I have a dry salt rub on it now.


Rump is usually a long grain muscle. Real lean, and meant for low and slow to keep it tender. I dont know your smoker set up, but really, could just smoke for a couple hours, max and crock pot it and probably be just fine.

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Sat Jul 10, 2021 8:50 pm
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Location: Everson, WA
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KeystoneCowboy wrote:
Pablo wrote:
Anyone smoke a rump roast?

Low and slow or hot?

Looks very lean. I have a dry salt rub on it now.


Rump is usually a long grain muscle. Real lean, and meant for low and slow to keep it tender. I dont know your smoker set up, but really, could just smoke for a couple hours, max and crock pot it and probably be just fine.


Sounds like a plan. Thanks!

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Sat Jul 10, 2021 8:53 pm
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KeystoneCowboy wrote:
Pablo wrote:
Anyone smoke a rump roast?

Low and slow or hot?

Looks very lean. I have a dry salt rub on it now.


Rump is usually a long grain muscle. Real lean, and meant for low and slow to keep it tender. I dont know your smoker set up, but really, could just smoke for a couple hours, max and crock pot it and probably be just fine.


Yup, try a Chuck roast sometime. They smoke low and slow really well and aren't lean like a rump roast. Chopped beef sammie's are good.
Just be sure and Mop it during the smoke, i use a slurry of BBQ sauce and water or Apple juice.

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

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Sat Jul 10, 2021 10:04 pm
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usrifle wrote:
KeystoneCowboy wrote:
Pablo wrote:
Anyone smoke a rump roast?

Low and slow or hot?

Looks very lean. I have a dry salt rub on it now.


Rump is usually a long grain muscle. Real lean, and meant for low and slow to keep it tender. I dont know your smoker set up, but really, could just smoke for a couple hours, max and crock pot it and probably be just fine.


Yup, try a Chuck roast sometime. They smoke low and slow really well and aren't lean like a rump roast. Chopped beef sammie's are good.
Just be sure and Mop it during the smoke, i use a slurry of BBQ sauce and water or Apple juice.


I did a chuck before. Just as KC said. Just dry rub. Slow cool smoke then in the crock pot. Was tasty and tender.

https://www.google.com/search?client=fi ... ric+smoker

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Sun Jul 11, 2021 4:32 am
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MadPick wrote:
usrifle wrote:
I have always heard Recteq CS is top notch, glad they are taking care of you.


I traded a few emails with them on Saturday. At one point I called them, but I got the recording that indicated that they were currently closed and I decided to hang up rather than leave a message.

This morning I got a call from them. "We missed a call from this number on Saturday, and just wanted to make sure that you were taken care of."

:thumbsup2:

It's like dialing BBQ 9-1-1, apparently. :wink05:

Got another Costco Prime packer brisket that's just about done after an overnight cook. Brisket omelet? Nah, why bother with the eggs?

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Sun Jul 11, 2021 7:38 am
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Gman wrote:
Brisket omelet? Nah, why bother with the eggs?


I like your attitude. thumbsup

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Sun Jul 11, 2021 7:59 am
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I did a little experiment for lunch on the Recteq Bullseye. I put one sear grate on it, and then started the grill. It hit 400 degrees in 10 minutes, and 500 in 13 minutes. I let it sit at 500 for 10 more minutes, then checked the temp of the sear grate with my infrared thermometer. The sear grate was at 650-700 degrees depending on where I measured it.

I then put two pounded-flat chicken breasts on, side-by-side -- one on the sear grate, and one on the regular grate. Perhaps you can see a difference.

Image

Image

Image

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Sun Jul 11, 2021 12:34 pm
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MadPick wrote:
I then put two pounded-flat chicken breasts on, side-by-side -- one on the sear grate, and one on the regular grate. Perhaps you can see a difference.

Is this a trick question? :wink05:

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Sun Jul 11, 2021 12:44 pm
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Cast Iron always wins. :bigsmile:

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun Jul 11, 2021 2:21 pm
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usrifle wrote:
Cast Iron always wins. :bigsmile:


Maybe, but that aluminum sear grate is a close second. :wink05:

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Sun Jul 11, 2021 2:39 pm
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Gotta ask ---- at that temp.... are you really picking up much smoke flavor? I would have to guess they cooked pretty quick - so minimal smoke time..... and I wonder how much flavor comes thru when the pellets are burned so hot....

The Bullseye has really caught my attention.... IF and WHEN I finally decide I need a pellet pooper.

BTW ---- did some more thighs last night that just turned out BEATIFUL and tasty.... I've been lazy and mixing apple/cherry/pecan/(1/8)oak ---- I've been finding this to be a STELLAR combination!

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Sun Jul 11, 2021 2:41 pm
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MadPick wrote:
usrifle wrote:
Cast Iron always wins. :bigsmile:


Maybe, but that aluminum sear grate is a close second. :wink05:


Aluminum?? icon_eek

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Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

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Sun Jul 11, 2021 4:20 pm
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JohnMBrowning wrote:
Gotta ask ---- at that temp.... are you really picking up much smoke flavor? I would have to guess they cooked pretty quick - so minimal smoke time..... and I wonder how much flavor comes thru when the pellets are burned so hot....

The Bullseye has really caught my attention.... IF and WHEN I finally decide I need a pellet pooper.

BTW ---- did some more thighs last night that just turned out BEATIFUL and tasty.... I've been lazy and mixing apple/cherry/pecan/(1/8)oak ---- I've been finding this to be a STELLAR combination!

I can't speak to the Bullseye directly, but I cook brats on my pellet grill. They're not on long and can taste the smoke and see a smoke ring. The indirect heating works great for sausages of all sorts since too much heat will burst those suckers leaving so much yum at the bottom of your grill.

For quick grilling I don't find it difficult to taste the difference between charcoal, gas, or hardwood. YMMV.

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Sun Jul 11, 2021 4:37 pm
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Gman wrote:
JohnMBrowning wrote:
Gotta ask ---- at that temp.... are you really picking up much smoke flavor? I would have to guess they cooked pretty quick - so minimal smoke time..... and I wonder how much flavor comes thru when the pellets are burned so hot....

The Bullseye has really caught my attention.... IF and WHEN I finally decide I need a pellet pooper.

BTW ---- did some more thighs last night that just turned out BEATIFUL and tasty.... I've been lazy and mixing apple/cherry/pecan/(1/8)oak ---- I've been finding this to be a STELLAR combination!

I can't speak to the Bullseye directly, but I cook brats on my pellet grill. They're not on long and can taste the smoke and see a smoke ring. The indirect heating works great for sausages of all sorts since too much heat will burst those suckers leaving so much yum at the bottom of your grill.

For quick grilling I don't find it difficult to taste the difference between charcoal, gas, or hardwood. YMMV.


Interesting. I can't really say, though when I'm cooking hot and fast like that I certainly wouldn't say that the food was "smoked."

The beauty of the Bullseye is that you can cook hot and fast, and you can also do low and slow.

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Sun Jul 11, 2021 4:41 pm
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Yeah - I figured that those chicken breasts were done in 10 minutes or less at that temp, so very little time for smoke.... I'm trying to justify in my head burning pellets over gas for hi heat cooks...... its nice that it can do it, but does it really gain you anything over gas at that point?..?..?

I've watched a couple of vids about the Bullseye.... I've seen it mentioned that the grease management isn't all that great -- problems with grease dripping from the smoke vents dripping to the ground.... and the need to really burn off grease from low/slow cooks.... You'll have to keep us up on any issues with that - altho I'm sure a lot of your more greasy/wet low and slows will be on the bigger unit.

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Plan B is actually repeating Plan A.... it just involves much more alcohol.

Of the ten voices I hear in my head, only three keep telling me NOT to shoot....
Do I go with the majority or common sense?


Mon Jul 12, 2021 7:15 am
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