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What Beef Roast???

post #1 of 16
Thread Starter 

Hi All What in your opinion would be the best beef roast to smoke?. Just looking for something to slice and add beef gravy on top, with some smashed potatoes.Like my beef more on the medium side.

Thanks Dan

post #2 of 16
Since you are adding gravy basically anything cheap like boneless cross rib and Chuck eye come to mind. Rub, smoke at 225 until IT of 125-135.
post #3 of 16
Quote:
Originally Posted by DanBono View Post
 

Hi All What in your opinion would be the best beef roast to smoke?. Just looking for something to slice and add beef gravy on top, with some smashed potatoes.Like my beef more on the medium side.

Thanks Dan

 

Dan,

Here's what I do (Below), but as you'll see I take them to a higher temp & pull my Chuckies.

If you really want to slice, pull them a little lower---Maybe 190* IT, and slice away.

 

Pulled Chuckies & Hot Roast Beef Sammies:

 

One Chuck:

Pulled Beef Chucky              
 
Two Chuckies:
Twin Chuckies        
 
What to do with it:
 
 

Bear

post #4 of 16

I've done an eye-of-round roast before, you don't want to do that (very tough, had to slice thin for sandwiches, was still hard to choke down).  If you want something that's still red in the middle you need a fairly good cut of beef (sirloin tip or the like), take it off at about 125-135 like noboundaries says and let it rest covered up for 20-30 minutes (temp will still continue to go up a bit while it's resting).

 

If you want to pull it or have something more well done do one of Bear's recipes, we love the pulled beef from a chuck roast.

post #5 of 16

if you like it rare top round isn't to bad, top sirloin is great medium rare to rare.good luck

post #6 of 16

As has been noted, kind of depends on how you like your meat.  I like it between rare and mid-rare and don't mind a little bit of a chew.  With that in mind, I'd start with a top round, eye of round, bottom round or rump roast.

 

 

Rump:

 

 

Moving up from there, I'd go to a Sirloin tip.

 

 

 

BTW, if you like your meat midwell to well, disregard all of the above and go with the chuck roast that Bear mentioned.    Should also note that I haven't tried the chuck eye or cross rib Noboundaries mentioned as I've never come across them around here.

post #7 of 16
Quote:
Originally Posted by Demosthenes9 View Post
 

 Should also note that I haven't tried the chuck eye or cross rib Noboundaries mentioned as I've never come across them around here.

 

Might be a west coast thing because that's not the first time I've heard that.  Chuck eye often gets cut into steaks.  It is one incredibly tender roast that actually reminds me of beef tenderloin.  The price of $4.99 to $7.99/lb always amazes me.

 

Cross Rib is a tougher but very flavorful cut of meat that makes great roast beef.  It is cut from an area of the cow between the neck and the shoulder, in the same area you get flat iron steaks, another of my favorites.  My local grocer always has Cross Rib roasts, usually for $3.99 to $5.99/lb.  I almost picked one up today but we still have half a large meat loaf and two 4.2 lb racks of yet-to-be-smoked SLC spares in the fridge.

 

Here is a cross rib roast I did a while ago.

 

 

post #8 of 16

Do you need to do a lot for a party or gathering?  I would cholse sirloin tip myself!

post #9 of 16

Dan,

If you're interested, here's a Sirloin Tip I made "Rare" for Sammies (Below).

If you want it Medium, just smoke it to the temp you like. Then slice it however thick you want it:

 

 Sirloin Tip:

 
 
Bear       
 
post #10 of 16
Quote:
Originally Posted by DanBono View Post
 

Hi All What in your opinion would be the best beef roast to smoke?. Just looking for something to slice and add beef gravy on top, with some smashed potatoes.Like my beef more on the medium side.

Thanks Dan

 

If you want the BEST, nothing and I seriously mean NOTHING, beat a Bone in or Boneless RIB ROAST!!! Bearcarver has some great tutorials and try my Bubba Beef Rub and Smokey  Au Jus, the best Dip for all that Luscious Beef...JJ

 

Bubba Beef Rub

 

Good on anything Beef. Burgers and Steaks too!

 

2T Turbinado Sugar

2T Kosher Salt

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1T Dry Lemon Peel

1tsp Allspice Berries

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

2ea Whole Chipotle Chiles, stems and seeds removed or 1tsp Chipotle Powder

 

Add Cayenne if more heat is desired.

 

All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant. The Garlic and Onion do not need to be toasted.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup...JJ

 

Many folks enjoy dipping their Beef in Au Jus for flavor and moisture. This recipe is made in the Smoker while a Beef Roast or Brisket is being cooked.

 

Smokey Au Jus

 

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want. 

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..

 

post #11 of 16
Quote:
Originally Posted by Chef JimmyJ View Post
 

 

If you want the BEST, nothing and I seriously mean NOTHING, beat a Bone in or Boneless RIB ROAST!!! Bearcarver has some great tutorials and try my Bubba Beef Rub and Smokey  Au Jus, the best Dip for all that Luscious Beef...JJ

 

Thanks Jimmy!

I wasn't even thinking of the most obvious, probably because he mentioned "Gravy", however------------

 

Dan---You can't beat a Prime Rib with anything I know of.

Below is the best of my Prime Rib Step by Steps:

 

Link:

 
And Check on Jimmy's Smoky Au Jus (Above)
 
 
Bear
 
post #12 of 16
Thread Starter 

Hi All Thanks for your replies and opinons. Regarding prime rib, the last one I cooked in the oven came out tough as hell. That really surprized me, it looked sooo good going in, nice marbling and all.

One of these days I'll pick up a beef roast which has marbling in it and  try and smoke it.

Thanks Dan

PS Prime rib used to be my favorite.

post #13 of 16
Well we usually use bottom round for slicing and gravy. Seven bone for pulling and gravy. I wouldn't be opposed to tri tip and gravy either! Tri tip is our favorite and usually serve it with JJ's Smokey Au Jus.
post #14 of 16

I like my meat more rare than that, but that is personal preference.  Even so, it can direct the selection of cuts.

 

For a mid range cut with great versatility, I would be on board with a sirloin tip.  Knife slice thinly, slicing only what you need for dinner, and enjoy.

 

For the best part of this cut?  Fridge the unsliced leftover meat overnight.  Get out the slicer and slice it up very thinly for sandwich meat.

 

For the best dinner roasts?  You would have to look at the rib roast (prime rib to some), no less than choice or prime grades.  Also, a loin strip roast in choice or prime grade would be great. Never buy without checking out the marbling.   But you are in a higher dollar category with those. (note the term Prime Rib does not refer to the grade of the meat.  It is only a marketing term which can be applied to the rib roast from any grade of carcass) (Also, don't let the marketing terms fool you, a cross rib roast is from the chuck and is not a rib roast which comes from ribs 6 through12)

 

Good luck and good smoking.


Edited by Venture - 6/21/14 at 5:09pm
post #15 of 16

I'm with Pops sirloin tip roast for me. Smoke it then slice some thin for sandwiches and use the rest for gravy and mashed taters

post #16 of 16

Wow. that looks amazing! Ive not heard of Cross Rib. Im going to hit the butchers this weekend!

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