Saison Posted August 9, 2011 Report Share Posted August 9, 2011 I decided to take my DIY controller to the other house for the Primo, and picked up an Auberins model for the KK. Grabbed a 12 lb sirloin tip roast for the first run today. Made an injection of schwarzbier, PC chipotle sauce, and cumin. Was in a bit of a rush, so I used montreal steak spice for the rub (ground into powder first). Started with a good blast of hickory, then switched to apple for smoke. Smoking at about 240f. 6 hours, and I'm up to 142, not sure where to stop...should I foil and head for 190, or just do that without foiling......it's pretty steamy in there with no drip tray full of water. Quote Link to comment Share on other sites More sharing options...
mguerra Posted August 10, 2011 Report Share Posted August 10, 2011 Re: First run with the Auberins controller How did it turn out? Sorry I did not see your post yesterday. I think that with that particular cut, you would want to cook it to the same temp you would finish a steak, 120 to 140, depending on your preference for doneness. When I first got my KK, I thought a low and slow to 190 was good for any big piece of meat. That is not correct. For any big roast that can be cut in to steaks, you want to cook it to steak finish temp. And of course we found that a round roast will be tough as a shoe cooked at a "normal" cooking temp even if you do finish it at steak finish temp. Who was it that figured out to cook a round roast AT the finish temp all the way UNTIL the finish temp? Kind of a KK sous vide concept. Quote Link to comment Share on other sites More sharing options...
Saison Posted August 10, 2011 Author Report Share Posted August 10, 2011 Re: First run with the Auberins controller At 154f. The idea was to do something like this if time permitted, which it did not: http://eastcoastliving.ca/recipes/shredded-pepper-beef/ Quote Link to comment Share on other sites More sharing options...
Saison Posted August 10, 2011 Author Report Share Posted August 10, 2011 Re: First run with the Auberins controller It really hit a plateau @ 162, like from 7:30 until 11:30. I wrapped in tinfoil and brought the KK up to 350 for an hour, with no change in temp so I shut it down, and let it rest overnight in the fridge. It is pretty dense feeling, like I could use my apple corer to make three finger holes and have a meat bowling ball. Cut into it, and it's surprisingly tender, even being as well done as it is. Slightly dry, but not too bad. I won't be eating all of it, but it will make good sandwiches for a few days. Quote Link to comment Share on other sites More sharing options...
mguerra Posted August 10, 2011 Report Share Posted August 10, 2011 Re: First run with the Auberins controller The piece of meat they use in the linked article is chuck. Chuck can be cooked low and slow to 190 and come out awesome! Search the chuck roll posts here and at the Weber smoky mountain forum in particular: http://virtualweberbullet.com/chuckroll.html Cook sirloin to 190 and you will regret it. Brisket, pork shoulder and chuck are all tough cuts that benefit from a low and slow to break down the connective tissue. The more tender the cut, the less you want to use a low and slow. That's not to say you can't SMOKE a tender cut. They make an awesome smoked tenderloin at our local grocery store. My guess is they do this at something well under 200, but I am not an experienced smoker so I can't say with any authority. Quote Link to comment Share on other sites More sharing options...
Saison Posted August 10, 2011 Author Report Share Posted August 10, 2011 Re: First run with the Auberins controller Excellent info. Thanks! Good thing I didn't wait around to hit 190 with this one, lol. As is, it's making pretty tasty sandwiches. The main goal here was to trial run the Auberins, and learn something. Missions accomplished. Quote Link to comment Share on other sites More sharing options...
Paswesley Posted August 10, 2011 Report Share Posted August 10, 2011 Re: First run with the Auberins controller Glad it turned out well. Doc, do I understand you to say that a round roast with a finish temp of 150 should be cooked at that temp? Thanks Quote Link to comment Share on other sites More sharing options...
bryan Posted August 10, 2011 Report Share Posted August 10, 2011 Re: First run with the Auberins controller See viewtopic.php?f=30&t=3827 Quote Link to comment Share on other sites More sharing options...
Saison Posted August 11, 2011 Author Report Share Posted August 11, 2011 Re: First run with the Auberins controller I disagree with the statements in that thread about the meat becoming quickly tough above 145-150. I made some sandwiches tonight, and the meat was very tender. Quote Link to comment Share on other sites More sharing options...
Paswesley Posted August 11, 2011 Report Share Posted August 11, 2011 Re: First run with the Auberins controller Thanks Cook_Shack. I think I will try one this weekend. Paswes Quote Link to comment Share on other sites More sharing options...
bryan Posted August 11, 2011 Report Share Posted August 11, 2011 Re: First run with the Auberins controller Temp control that low is almost impossible. Small small small fire. Shut down kk before goes over. Work with heat sink. This is a hands on cook. Quote Link to comment Share on other sites More sharing options...
mguerra Posted August 11, 2011 Report Share Posted August 11, 2011 Re: First run with the Auberins controller Maybe the round roast would benefit from a sous vide cook. You could precisely control the temp. Then do an Alton Brown smoke in the KK using a hot plate and some wood chips for a low temp smoke. Quote Link to comment Share on other sites More sharing options...
bryan Posted August 11, 2011 Report Share Posted August 11, 2011 Re: First run with the Auberins controller The round roast was a sous vide cook in its original form. I wanted to see if the KK could get the same results. It can if one is willing to work at it, learn, and work at it some more. It is a hands on cook all about temp control. This cook is for those wanting to master super low and slow on the KK. In the learning curve it is not for the set it and forget it cooks. I named this: "The Limbo Eye" for how low can you go. Quote Link to comment Share on other sites More sharing options...
bryan Posted August 11, 2011 Report Share Posted August 11, 2011 Re: First run with the Auberins controller Sorry did not intend to hijack your post. My bad. Quote Link to comment Share on other sites More sharing options...
Paswesley Posted August 11, 2011 Report Share Posted August 11, 2011 Re: First run with the Auberins controller Discussions evolve Cook_Shack. I am appreciative of the direction that it took, because I have been disappointed in my previous efforts to cook the cuts that you mentioned. This discussion string gives me renewed hope that I can cook those cuts. Quote Link to comment Share on other sites More sharing options...
Paswesley Posted August 11, 2011 Report Share Posted August 11, 2011 Re: First run with the Auberins controller @Cook_Shack: I am going to cook a sirloin roast this weekend, similar to the one that Saison cooked. Here is my question. Since this cut is ball shaped, with a radius of about 4 - 5 inches, won't the outer sections of the roast be tougher than the center? You really insist that the cut toughens quickly after 145 degrees. Is this why you want the internal temp to go no higher than 145? It seems like a no-brained kind of question, but usually the dumb question that you are afraid to ask is the issue that winds up biting you in your shady parts. Quote Link to comment Share on other sites More sharing options...
bryan Posted August 11, 2011 Report Share Posted August 11, 2011 Re: First run with the Auberins controller @Cook_Shack: I am going to cook a sirloin roast this weekend, similar to the one that Saison cooked. Here is my question. Since this cut is ball shaped, with a radius of about 4 - 5 inches, won't the outer sections of the roast be tougher than the center? You really insist that the cut toughens quickly after 145 degrees. Is this why you want the internal temp to go no higher than 145? It seems like a no-brained kind of question, but usually the dumb question that you are afraid to ask is the issue that winds up biting you in your shady parts. I think the "eye round" starts going tough fast after 145. (Sirloin roast is also a tough cut). My cook was to (1) not let the KK go over the desired meat temp and (2)cook until meat reach the desired temp. For this cook the meat was the same from edge to edge. (check pic's). You might consider cutting sirloin into two roast. At this super low heat shrinkage is minor and heat penetration will be better. enzymes break down at 80-120F denature at 135F connective tissue at 160F Most KK tender cooks are based on 160F and then foiling (steaming to 190-200F). I don't foil. This super low is a different animal. It never gets anywhere 160F. Like super steak. 125-135F internal - cooled - seared at very high temp 1 minute (both sides) and served. Why are steaks not cooked to higher temps? Quote Link to comment Share on other sites More sharing options...
Saison Posted August 11, 2011 Author Report Share Posted August 11, 2011 Re: First run with the Auberins controller I can tell you for a fact that on a standard low/slow cook temp (230-240) over the course of 14 hours, 4 of which the meat was at 160f, tough is not how I would describe this meat. It is surprisingly tender, even when cut 1/2" thick. It may have something to do with the sheer mass of the meat (12lbs). The only downside I have is the meat is slightly dry. And a very slightly slight at that, lol. Quote Link to comment Share on other sites More sharing options...
waldo Posted January 6, 2012 Report Share Posted January 6, 2012 Re: First run with the Auberins controller Saison, Recently ordered my KK. Researching controllers. Read your posts. Wondered if you like the Auberins for low and slow cooks or when you use it.Could not find any pics of the adapter you are using - apparently the dcompany does not provide one for the KK. waldo Quote Link to comment Share on other sites More sharing options...
Saison Posted January 12, 2012 Author Report Share Posted January 12, 2012 Re: First run with the Auberins controller Controller works great. I've got pics on here somewhere of what I did...I'll look. I don't know what ever happened to that thread, but it's pretty simple. Just make another back plate (or drill and tap it for a ss nipple) and use that as the hose adapter. Quote Link to comment Share on other sites More sharing options...
