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First Attempt; What Beef to Select.

post #1 of 15
Thread Starter 
Good morning guys, I'm seasoning the MES30 today and headed to the store. Looking to smoke tomorrow but not sure what to get for my first attempt. Any suggestions would be helpful. Thanks!

Dave
post #2 of 15
Whole chickens or pieces of chicken are always good to start with. If things go horribly wrong, you're not out a lot of $$$.
post #3 of 15
Chicken thighs are cheap and wonderful when done properly...which isn't hard.
post #4 of 15
As stated above, chicken is a good start or ya mentioned beef.... Ya could do a Chuckie, that'd be a good smoke for ya too !
post #5 of 15

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.

 

post #6 of 15

Personally, I think that pork loins or prime rib are about the easiest smokes out there. Always a great result.  Good Luck.

post #7 of 15
Quote:
Originally Posted by Rstr Hunter View Post
 

Personally, I think that pork loins or prime rib are about the easiest smokes out there. Always a great result.  Good Luck.

 

 

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    :biggrin:

post #8 of 15
Thread Starter 
It all sounds good. The wife stopped me from purchasing to much meat (it that a real problem?) but I got a chuck roast. I plan on throwing smoke bacon wrapped jalapeños in with it. I'm keeping the fingers crossed.
post #9 of 15
Quote:
Originally Posted by Tripwire759 View Post

It all sounds good. The wife stopped me from purchasing to much meat (it that a real problem?) but I got a chuck roast. I plan on throwing smoke bacon wrapped jalapeños in with it. I'm keeping the fingers crossed.

If ya need some help or pointers on the Chunkie, just ask and we'll help ya out !
post #10 of 15

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!

post #11 of 15
Thread Starter 
Dean, no worries; I'll take whatever people want to put out there.

Dave
post #12 of 15
Thread Starter 
Well I guess it will have to wait until next weekend boys; the heating element in my smoker won't heat up. :icon_evil:and I'm over pissed. At least Bass Pro has stated I can bring it back tomorrow since they are expecting a new shipment tomorrow morning. I'll season it tomorrow but I guess I'll grill steak tomorrow and do the Chucky on next Friday.

I guess it gives more time to study.
post #13 of 15
Quote:
Originally Posted by Tripwire759 View Post

Well I guess it will have to wait until next weekend boys; the heating element in my smoker won't heat up. :icon_evil:and I'm over pissed. At least Bass Pro has stated I can bring it back tomorrow since they are expecting a new shipment tomorrow morning. I'll season it tomorrow but I guess I'll grill steak tomorrow and do the Chucky on next Friday.

I guess it gives more time to study.

Sorry, that freakin stinks ! icon13.gif. Dang, feel for ya !
post #14 of 15
Thread Starter 
But wait...reading is fundamental and this forum is great! Found you have have to use both the temp and the timer. It is 930 at night and it starting to season. Time to rub the chuck.
post #15 of 15

"Nekkid Chicken"

 

http://www.smokingmeatforums.com/t/156212/nekkid-chicken-foamheart

 

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.

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