What's the best cut for smoking roast beef?

Discussion in 'Beef' started by thefuzz, Nov 5, 2011.

  1. Trying to figure out what cut to buy to make some homemade roast beef for sandwiches.

    What say you?
     
  2. captturbo

    captturbo Smoke Blower

    I've had very good luck buying round tip roasts for slicing. Bottom round has worked out well too.
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    bottom round or sirloin tip.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sirloin tip or tri tip if you can get one.
     
  6. Went to go buy a Sirloin Tip today...no luck.

    Need to call around and see who has one.

    Thanks guys for the input.
     
  7. smokin vegas

    smokin vegas Smoking Fanatic

    My vote is for tri tip BUT I have not tried sirlon tip perhaps I should.  Tri tip has a nice layer if fat on the outside which keeps the meat moist.  Day before I smoke a tri tip I use a meat tenderizer on it.  Or if I marinate it in apple juice, brown sugar and salt I reduce the salt and add the meat tenderizer.  Ivie 
     
  8. smokin vegas

    smokin vegas Smoking Fanatic

    Bearcarver is a great expert on this.  He has alot of experience in this area.  So visit the post he gave to you.  Really nice guy too.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks for the kind words, Ivie, but I'm not really an expert---I think I followed SmokinAl on the Roast Beef.  [​IMG]

    Bear
     
  10. oldthymer

    oldthymer Newbie

    PA
    I generally use an eye of round because we have a lot of sales for them in this area.  In fact, there is a buy 1 get 1 free sale this week.
     
  11. venture

    venture Smoking Guru OTBS Member

    If I were doing the roast specifically for sandwiches, I would choose the sirloin tip provided it is sliced thinly across the grain.  Good balance of quality vs price.  For left over meat the tri tip would be my first choice, but any quality roast would fit in this category. They say it isn't a Philly without rib eye, but that would be leftover rib eye at my house.  LOL

    Good luck and good smoking.
     
  12. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Sirloin tip is my choice also, I ususally brine it first with some italian herbs

    smoke it with hickory or pecan and take it to 135*  cool and slice for sammies
     
  13. smokin vegas

    smokin vegas Smoking Fanatic

    I agree Italian herbs add a really great flavor to beef.
     
  14. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member



    I would have to go with a whole top butt - the boneless sirloin steak of the loin.  Medium fat cover that can be trimmed as close as you like and tender and juicy!
     
  15. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    beef clod hearts, from the chuck section also will make some nice roast beef for sammies... just be sure and remove the flatiron strip as they make sime very fine steak cutlets...(almost as tender as tenderloin but twice as tasty)... it is also one of the more economical primal cuts to be had.
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I'm with Pops, I'm a Top Butt fan for Slicing...But there ain't nothing better than Smoked Rib Roast, Hot out of the smoker and cut 1 1/4 inch Thick!...JJ
     
    Last edited: Nov 7, 2011
  17. teeznuts

    teeznuts Master of the Pit

    I like sirloin tip roast/bottom round roast taken to 133-137 and sliced super thin across the grain. practically melts in your mouth. creamy horseradish is a must!
     
  18. One more thing guys.

    Do I brine, or coat and wrap overnight?
     
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    I don't brine beef

    Just rub and wrap, then sit in the fridge over night
     

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