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!
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.