Coffee Roast, 2.0

[TMB]

Well after the last coffee roast I tried I thought I'd do another but this time with a twist.   I only brined the last roast for 2 hrs which was good but I felt it could be better so I used the same basic brine but added 4.0 ozs of tomato paste to the brine.  Hoping it will kick the beefy flavor up a few knoches.

So here is where I am at this point, will cook Sunday and let you know how it turns out



5.25 lb    Eye of Round roast



The players for the brine


The brine all ready to go


The Roast trimmed and ready


Split it in half so I could fit it in bags


In the fridge @ 9:30 AM


Now the Tomato/Rub

Tee's M3 rub (4 Tbls)   and Tomato paste (8.0 oz ) , 2 Tbls olive oil


All mixed up and in the fridge so the flavors will meld. Will rub tonight and wrap till ready to smoke then sear


Will post more as I go..............

[sliding_billy]

Looking great so far.

[ACW3]

Tommy,
What about injecting some or your marinade into the roast?  That cut of meat could certainly use the liquid to help it.

Art

[smokeasaurus]

Watching this one............

[Big Dawg]

Watching this one............

X2

(Making sure I got this right, 4 oz pasted in the brine, plus, 8 oz paste in the rub.)





BD

[TMB]

Watching this one............

X2

(Making sure I got this right, 4 oz pasted in the brine, plus, 8 oz paste in the rub.)





BD

Yep, I used a 12 oz size paste.   I figured I might need more rub since I'm doing two roast this time.

Art, I will inject one of them to see if it does help,  didn't really think about it but with two why not try 

Thanks

[TMB]

Going to let the roasts sit in the brine overnight.  Will pat dry and rub in the A.M. 

Hope to start the cook around 2 or 3 PM 

[CDN Smoker]

Watching closely

[TMB]

I pulled both roast patted dry (10:20 am)  and rubbed the first one with the rub/tomato mixture, the second roast I injected rubbed then wrapped. 

Both will sit in the fridge till 1 or 2 pm then I will smoke an IT of 122 to 125 then I will sear them on the Grill2Go grill with GrillGrates on the grill


Been in the brine for 24 hrs


Rubbed with the mixture + I did add 2 Tbs of Worcestershire Sauce


Art asked if I needed to inject the roast, so I decided to inject one to see if it helps
 

Will cook soon and then let ya' know how it turns out

[TMB]

Well found out family is heading to the house so had to start them a few mins early

The brined & injected roast is on the left

See y'all in a few hrs with the results

[TMB]

Well took a little longer than I thought but they are done and resting as I type this

An IT of 124 an 129.  Let them rest for 35 mins before I seared them
 

The sear, temp was 523 at the GrillGrate


Will slice a little off to taste test then into the fridge to cool off then slice with my new Gander Mtn 9in slicer
After slicing I will post on how well the slicer performed

[TMB]

Money shot!


Hope to slice later with the new slicer

[Las Vegan Cajun]

Looks delicious, nicely done. 

[Pam Gould]

Tommy..very nice..I knew you could do it.  Merry Christmas.  Pam   .☆´¯`•.¸¸. ི♥ྀ.

[Scallywag]

Killer looking beef.. I'm going to try this!