or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Meat Selection and Processing › What type of roast is this and how best to smoke it?
New Posts  All Forums:Forum Nav:

What type of roast is this and how best to smoke it?

post #1 of 7
Thread Starter 
Hey all, I have been reading on this forum quite a bit and would first off like to say that I think it is the best source of info on smoking on the web. There are lots of informative discussions. This is my first post.

We get all of our beef from a local grower by the quarter beef. It has always been great beef. The roasts are just labeled beef roast and I am not sure which cut I am looking at here, but I am going to smoke it this weekend. I am guessing it is part of the chuck but not too sure. There are bones. Hopefully these pics tell the story. We have just been throwing these in the crock pot for years and they are good that way. What cut is this? Is this a good cut to smoke? If so would it be one you want to bring to a higher temp so the fat breaks down? Trim fat or leave on? Smoke in foil pan of shallow liquid or just on the rack? Dry rub or brine? Thanks for your responses in advance!


post #2 of 7
Looks like a chuck (not sure about which of the seven cuts, though, right now), judging from the bone away from the label, and what appears to be a tendon on the lower left.

Can you snap a pic of the back side of the package and post it? Would make a positive ID easier without the label covering it.

EDIT: Didn't read your whole question before I replied (DUH!!!), but smoke on open grate with a drip pan underneath, and use the drippings (defatted) for a Au Jus, or add veggies to the pan when you start for a smoked pot roast style of meal. Rub with salt, pepper, onion and garlic will suffice. Smoke low & slow around 220-225* to an internal temp of around 200* for pulling/chunking it up, or 180-185* for slicing...slice on a bias, as cross-grain would mean slicing across the entire roast. Hickory, mesquite, cherry, maple, pecan in any combinations you like, for smoke.

Eric
Edited by forluvofsmoke - 9/26/13 at 9:56pm
post #3 of 7
Thread Starter 


Here it is out of the packaging.
post #4 of 7
Thread Starter 

post #5 of 7

That would be the seven-bone chuck...typical pot-roast cut, but also very good from the smoker, and especially as a smoked pot-roast meal as mentioned above.

 

 

Eric

post #6 of 7
Thread Starter 
Thanks, Eric.
post #7 of 7

Any time. BTW, welcome to the SMF Family!!!

 

 

Eric

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Selection and Processing
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Meat Selection and Processing › What type of roast is this and how best to smoke it?