Need help on what beef roast is best to choose to smoke and for what purpose.

Discussion in 'Meat Selection and Processing' started by jbomx363, Aug 14, 2013.

  1. If there is a thread somewhere or article that lists all this, I couldn't find it. If there is, please let me know and we can get this one deleted.

    I'm newbie smoker and am trying to decide what beef roasts to smoke and which are considered the "best" suited for each purpose, of course there are probably multiple purposes, so I hope folks will list all of them. But it sure would be nice to just to to one thread to see which roast is for what.

    With all the different pricing for each roast, and most trying to get the best for the lowest cost, thought this would help folks choose, especially ME!

    As in:

    Beef bottom round is best suited for Chopping/Pulling/Sammies/Slicing or whatever should go here. And at what temps is the best choice for the purpose used.

    (example with made up info: bottom round is best suited for chopping and at a temp of 150* or for slicing at 135*.)

    I know there are a bunch of different roast names/cuts and such, these are the ones I knew off top of my head.

    Beef bottom round is best for:

    Beef sirloin roast is best for:

    Beef rump roast is best for:

    Beef Tri-Tip is best for:

    Beef Eye of Round:

    Beef Chuck Roast:

    Beef London Broil

    And I suppose folks should add whatever roast to the list and what is it used for and temp.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tri tip is best for breakfast, lunch, dinner, and desert! 265* with cherry and pecan until an it of 135. Cut across the grain and serve!
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    Couldn't agree more IF they have them in your area. I just did one up yesterday on the grill. Cut off the fat cap, rubbed heavy and rested overnight, indirect heat to IT of 130, pulled and foiled for 1 hour. Still hot and perfect MR when cut into. Outstanding cut of beef and a decent price. Multi tasking piece of beef...serve sliced thicker on plate, sliced thin for sammies, fajitas, burritos, tacos etc.
     
  4. flash

    flash Smoking Guru OTBS Member

    Many of those are great smoked and sliced thin, run thru a little Au Jus and then made into sammies.



    Chuck roast can be sliced also, but we prefer to pull it for sammies or stuffed into peppers with some rice and beans.



     
    Last edited: Aug 14, 2013
  5. fwismoker

    fwismoker Master of the Pit

    Plus a quick hot sear on both sides adds good color and flavor.
     
  6. Thanks for the replies..

    Although this didn't turn out like I thought it would as I guess all the beef roasts can be and are used for everything. [​IMG]
     
  7. I also came up on a new one I've never heard of until last week, at not that I can remember. Whole beef shoulder or **beef clod**. Here's my thread on it from last friday.

    http://www.smokingmeatforums.com/t/147632/beef-shoulder-clod
     
    Last edited: Aug 27, 2013

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