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What cut for a first timer?

post #1 of 7
Thread Starter 

Good evening, I just purchased an MES and seasoned it.  I'm looking to have a go with some beef for slicing, and am not sure what I should give a go first. 

post #2 of 7
I would try a Tri-Tip, easy to do and can season to your likening. And they come out awesome.
post #3 of 7

I suggest a chuck roast - it has enough fat and connective tissue to be forgiving if your temps are off, or you cook for to long. A good basic method: rub it with Worcestershire sauce, then rub it with salt, pepper, paprika, and some garlic powder. You can apply the rub the night before if you want, but try to give it at least a few hours.

 

Get your smoker running at 250°, put the roast on and let it ride till the internal temp hits 165°. Then wrap it in some foil with a cup of low sodium beef broth (or beer), and let it go until the internal temp hits 190° (for slicing) or 200° (for pulling). Once you hit your target internal temp pull it out of the smoker, drain the juices into a pan (save for drizzling), wrap the roast in foil and an old towel. Place it in a small dry cooler to rest for at least 1 hr. to rest.

 

Slice or pull the meat and drizzle with the de-fatted drippings. Enjoy! (and don't forget pictures!)

post #4 of 7
Thread Starter 
Chuck roast was a success, now what to do next.
post #5 of 7

Chicken is always good.

post #6 of 7

Pork ribs. I know not beef but you did beef already.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by dave from mesa View Post
 

Pork ribs. I know not beef but you did beef already.

 

I think we have a winner!

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