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What to smoke this weekend

post #1 of 14
Thread Starter 
It's been a few weeks since I've used the smoker, kind of miss it. Since I bought it I've been smoking something every wknd but I'm redoing my entire bedroom and haven't had time or energy but this wknd I'm less busy but I can't figure out what to get tomorrow. I want a nice piece of steak, something juicy and tender, already tried ribeye roast and now toying this I forgot the other one I tried lol.

Any suggestions? Just came to me doing a tenderloin? Anyone ever made one, open to suggestions.
post #2 of 14

I vote on a turkey breast.

Happy smoken.

David

post #3 of 14
Thread Starter 
Already eat 1.5# of chicken breast ED and ground turkey on winds, I need BEEF lol
post #4 of 14

Trip tip or new york strip loin

post #5 of 14

Try a reverse seared steak

post #6 of 14
It certainly is all personal preference but 1" NY Strips have become my favorite.
post #7 of 14
I've seen a ton of pot roast (chuck) at the supermarket lately at good prices. How about a smoked chuck roast or pepper stout beef?
post #8 of 14

Get some custom cut 1.5 inch bone in rib eyes and reverse sear them. Smoke them to an IT of about 130 and then throw over 500 deg coals for a minute per side. Rest and eat. 

post #9 of 14

Go with what Chuckles or MotoChief suggested, ribeye or NY Strip.   Smoke it at the lowest possible temp possible for about an hour or so, then dial the heat up to 225 and follow MotoChief's directions the rest of the way.

post #10 of 14
Thread Starter 
Since you guys mentioned ribeye, I have a question. Normally at a restaurant the fat on the ribeye is tender and delicious, first time I did ribeye, actually the only time most of the fat was tender with a bit of chew to it, how can I make it so it comes out reaaaaaaaaally tender? Smoke it below 200 degrees? Really slow? I'll check in costco since I'm going it a bit to see if they have the NY, I know they have ribeye. Thanks for the help so far gents!!
post #11 of 14

I'd do a tri tip, smoke it to an IT of 135°. Foil it and let it rest for 45min. Slice it u against the grain and serve!

 

 

 

 

 

 

 

 

 

post #12 of 14
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I'd do a tri tip, smoke it to an IT of 135°. Foil it and let it rest for 45min. Slice it u against the grain and serve!






Dude you are killing me!!!! Yeah I can definitely get my hands on tri tip! Actually I've smoked it, grilled it, baked it and it's great every time!!!



post #13 of 14
adepejeq.jpg

Ny strip


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post #14 of 14
Quote:
Originally Posted by ycastane View Post

Since you guys mentioned ribeye, I have a question. Normally at a restaurant the fat on the ribeye is tender and delicious, first time I did ribeye, actually the only time most of the fat was tender with a bit of chew to it, how can I make it so it comes out reaaaaaaaaally tender? Smoke it below 200 degrees? Really slow? I'll check in costco since I'm going it a bit to see if they have the NY, I know they have ribeye. Thanks for the help so far gents!!

 

Reverse sear should work for you. Think of it as cooking like it is a prime rib (same cut).

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