› Forums › Smoking Meat (and other things) › Beef › Meat Selection and Processing › what cut to buy for a nice roast beef?
New Posts  All Forums:Forum Nav:

what cut to buy for a nice roast beef?

post #1 of 7
Thread Starter 
I want to smoke a nice beef roast for French dips and roast beef sandwiches, but I would like some suggestions on the cut I should use, and prime rib is out of the question. (can't afford it!)
post #2 of 7
Tri tip! Go with a reverse sear make sure to cut against the grain.
post #3 of 7

I like chuck roast. For Me it has just enough fat for flavor and can be very tender. Sliced thin it makes great sandwiches. Sometimes you can catch them on sale. I think they are worth the money. CF

post #4 of 7

In decending order by expense...Short Lion, Top Sirloin, Bottom Sirloin (Tri-Tip Roast), Chuck Eye Roast, anything from the Round, Top, Bottom, Rump. Eye Round. Most important is not to let the Internal Temp (IT) to go above 140°F. I like to smoke to 120 and let it rest to 130°F. Below is my Smokey Au jus Recipe...JJ


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 #5 of 7
I like using sirloin top roast. It can be a little pricey but well worth it IMHO.
post #6 of 7
Thread Starter 
thank you very much gentlemen!
post #7 of 7

Top Round as they say top to the bottom,bottom to the top

top round goes to the bottom (oven) Roast Beef

bottom round goes to the top (Stove top ) Pot Roast



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Selection and Processing › Forums › Smoking Meat (and other things) › Beef › Meat Selection and Processing › what cut to buy for a nice roast beef?