70 lbs of beef in the UDS

[Mr.OiSat]

Hi everybody,
after I was absent for the last half year or so for some private reasons I thought it would be a good comeback to show you guys this big cook I did for a friends fathers 60th birthday.
I cooked two beef bone in beef chucks, with a total of 70 lbs. Seasoned them with a mix of oakridge black ops brisket rub and oakridge santa maria steakhouse rub. injected with a mix of the rubs, bbq sauce and Jack Daniels Honey (wouldn´t drink it but I love this stuff for cooking). Hung those two beasts in my UDS and cooked them for 25,5 hours at 225 degrees. only opened the lid for 4 times to pour some of the injection over the meat.
Everyone at the party loved it and I was really really happy how it turned out. Enough said, now it´s time for some pics.

 

[Mr.OiSat]

I had some trouble uploading the pics so I have to split it into several posts

 

[Stingerhook]

Now that's coming back in style, good to see you around.

 

[farmer-fred]

Way to come back with a real home run. That is some fine looking beef. I could really go for some of that right now. What was the internal temp when you pulled it off? I would have thought that after the long cook it would have been well done but that looks perfect. Great job and do not stay away so long next time.

 

[LloydQ]

I have never even seen a bone in chuck like that. I would have been intimidated to try and cook it whole. Nice work!

 

[GrassRun]

Much respect. Those are massive hunks of beef.

 

[el luchador]

Ftfw!!

 

[zippy12]

Nice Job!

I feel I should up my 20lbs pork butt UDS smoke this Saturday to at least 40lbs now!

 

[pitbossJB]

Wow! That looks great!

 

[el luchador]

The Fuller the smoker the better the meat

 

[luberconn]

did i read that right? 25.5 hrs? looks tasty

 

[SmokerKing]

looks good to me

 

[mchar69]

Nice job, looks tasty.

 

[MisterChrister]

Fan-farking-TASTIC! That's one helluva comeback!

 

[Mr.OiSat]

Thank you everyone. Yeah I was really excited to do such a big cook. Actually my second biggest so far, I did a 85lbs beef leg for my 30th Birthday in october.
Unfortunately I can't tell you what temperature I pulled it out as my maverick broke during the night, so I went for probe tender and it worked really well. The meat was so moist and tender. Hope I'll find some more possibilities to cook such amounts of meat.

 

[SmokinJohn]

Wow! Way to come back strong!

 

[BillN]

Now we know the answer to the question of where's the beef?
Nice work BTW.

 

[ShadowDriver]

Nice! Welcome Back!

That's some well-hung beef! :shock: :tsk:

I can only imagine the celebration you had with friends... looks great!

(I'm about to use those same chafing dishes for a shindig tomorrow... guessing they've done well by you).

 

[Mr.OiSat]

Thank you.
@ShadowDriver they work great for me. I work a lot with them, keeps the meat hot and moist for almost the whole evening. Have fun with them.

 

[cholloway]

That is some of the best looking beef roasts I've ever seen!!!
I'll bet they tasted even better. Great job.