- 18 Posts. Joined 5/2014
- Location: Colorado Springs, Colorado
- Points: 10
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If you are hankering for beef, and you like your meat midrare to medium, get a small top, bottom or eye of round roast (or a rump roast). Coat with olive oil, kosher salt, coarse ground pepper, onion power and garlic powder (or granules).
Smoke it at 225 until it reaches an internal temp of 127 - 130. Remove from smoker, tent with foil and let rest for about 20 mins. Then slice across the grain.
Yeah, they are easy smokes. Thing about the PR is that the price scares people, especially when they are first starting out as even a small one can run $60+ Don't know about you, but I would hesitate to experiment too much with something at that price, especially when I could get a rump or eye of round roast for $12
Tripwire759 here is a great thread with a smoked chuck http://www.smokingmeatforums.com/t/160803/hickory-smoked-reverse-seared-steak-pulled-chuck-soda-bread-stuff it has some very good info for you to read. I'm not sure why ppl were telling you to smoke chicken when you asked what beef to get but that chuck will taste great!
Its fast, its cheap, its easy, and its simply delicious. Learn what you can do before trying all the enhancements. That way you know what simply chicken tastes like. If you don't know the basics you'll never understand the flavor profiles.