smoke roast question - what should I buy?

scottv

Newbie

Original poster

Jul 2, 2013

2

10

• Aug 23, 2014

• #1

I have smoked plenty of pork, ribs, chicken, etc.

I had some smoked prime rib at Hill Country in NY yesterday for lunch and would like to smoke a roast this weekend.  However, after pricing out a standing rib roast - I decided to try something a little cheaper.  I know there are top round, bottom round, etc etc.  What could you recommend to me - I want to be able to slice the roast not pull it..

Thanks!

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Aug 23, 2014

• #2

Save your money until they have a sale----Then Try This:

Link:

Smoked Prime Rib (My Best Ever)     

Click to expand...

Click to expand...

Meanwhile I would make some Burgers, because any reasonably priced Beef is a little tough for slicing, unless you slice it paper thin.

You could do a Chucky, and only take it to 190* IT for slicing, instead of taking it to 205* IT for pulling. That would be tender & tasty.

Bear

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 23, 2014

• #3

How about a brisket? They are always good and tender.

Happy smoken.

David

 

vmastros

Fire Starter

Sep 11, 2013

72

12

San Dimas - So Cal

• Aug 23, 2014

• #4

Many folks like to smoke chuck roasts or a"chuckie"

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 23, 2014

• #5

Hello , Scottv .  Glad you joined us .

As for Roast , whatever you get will cook . Watch the temp. you want to cook at and track your IMT/IT (internal meat temp. )  . Cook to the doneness you want ,165*F is Med.

Have fun and send Q-view of your cook , we like to drool

.

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• Aug 24, 2014

• #6

Scott,

If you are wanting thicker slices like 1inch or more, PR really is the best way to go.   If you don't mind thinner slices, say about 1/8th to 1/4 inch, get a top round roast, smoke at 225 or less and take it to 130 - 135.   You'll end up with a nice roast beef like ones you see at carving stations on buffets.      You can actually use any cut of beef round, but they vary in tenderness to a small degree.

To assist in making it more tender, be absolutely sure that you slice the meat across the grain.

 

scottv

Newbie

Original poster

Thread starter

Jul 2, 2013

2

10

• Aug 24, 2014

• #7

I ended up get a 4.5 sirloin steak from the butcher - only about 3/4 LB left for tomorrow.  Was pretty good but still pricey!

pulled at 130F.. I would use less smoke next time - 2 chunks of hickory is too much

finished product

photo(1).JPG

• scottv
• Aug 24, 2014

sliced

photo.JPG

• scottv
• Aug 24, 2014

 

junkcollector

Smoking Fanatic

Oct 14, 2012

413

21

Cagayan de Oro Philipppines

• Aug 25, 2014

• #8

good lord man that is gorgeous!!! gotta get me a smoker built soon.