Originally Posted by shelton573
Thanks for the info and the link Eric! I plan to smoke whatever cut I do at 200-225. Thought about doing a blend of hickory and cherry for the smoke. Will that work alright with beef?
You're welcome. Probably try to target the 225* range for the start, just to pasteurize the surface quickly...then drops in temp of a few degrees won't hurt anything with intact whole muscle meat. Hickory/Cherry blend is a good combo for most cuts of beef...sharp with a sweet finish from hickory, and a heavier but slightly sweet overall profile from the cherry...the cherry seems to balance out the hickory somewhat, IMHO. I use that very combo quite a bit, myself...sometimes I even add some pecan for a bit more depth. Either way, I've never had complaints from anyone...not even from somewhat finicky eaters.
If it's a larger roast that has had the bone removed and then folded together to create a boneless roast, this should be treated as a compromised muscle and is recommended that the 40-140*/4-hr guideline be adhered to. Info on that is found HERE, if you need it. Basically, in these instances, you want to hold a 225*+ chamber temp at least until the meat has passed through the 40-140* internal temp range in 4 hours (or less). I would take it a bit further by adding that US Food Code recommends holding beef at 135* I/T for 30 minutes before serving (to pasteurize it internally), if 135* will be the finished temp...been a while since I read that portion, so anyone, please, correct me if I'm wrong, as I personally don't practice that method. Point is, I know best what I learn AND use...don't use that one, so...I could wrong.
Anyway, just thought I'd toss out a few short-cuts for you to get you rolling easier and sooner...whatever you choose, have a GREAT smoke!!!
Dang, just re-read this...I must be tired...LOL!!!
Edited by forluvofsmoke - 6/26/15 at 11:53pm