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Tired of pork....

post #1 of 12
Thread Starter 
As you could probably tell, I'm tired of pork. Done a fair amount of pulled pork, ribs, and chicken lately. I have an urge to do some beef but don't want to spend the money on a brisket. What do you recommend? Have wanted to try and beef short ribs but have also thought about doing a tri tip or something that I could reverse sear.

Looking forward to seeing some of your suggestions.
post #2 of 12
I absolutely love BBQ chuck roast. Pick out a nice thick one with good marbling, smoke it until it hits 155/165 then wrap in butcher paper or foil and finish until its probe tender. Another family favorite with chuck roast is pepper stout beef, really easy and make some of the best beef sandwiches you'll ever have.
post #3 of 12
Tri tip is a great cut! Any steak you like can be R/S. Burgers can be fun we stuff some really fat burgers and R/S them. Meat loaf,fatties and chuck roasts but they can be costly as well.
post #4 of 12
Top or bottom round roasts are good cuts. Makes great sandwich meat and French dip sandwees. Take these cuts to lower IT (whatever you prefer rare, medium-rare, medium, well)

Seven bone roast is a cheaper option than a Chuck and makes great pulled beef.

Prime rib is excellent smoked.

Then there are beef ribs. Get untrimmed short ribs or back ribs. Give the 3-2-1 method a shot. Excellent.

There's a few good cooks in the beef section of this thread:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index
post #5 of 12
Quote:
Originally Posted by dirtsailor2003 View Post

Top or bottom round roasts are good cuts. Makes great sandwich meat and French dip sandwees. Take these cuts to lower IT (whatever you prefer rare, medium-rare, medium, well)

Seven bone roast is a cheaper option than a Chuck and makes great pulled beef.

Prime rib is excellent smoked.

Then there are beef ribs. Get untrimmed short ribs or back ribs. Give the 3-2-1 method a shot. Excellent.

There's a few good cooks in the beef section of this thread:

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

Seven bone??
post #6 of 12
post #7 of 12
Quote:
Originally Posted by inkjunkie View Post


Seven bone??

Glad you asked that, Doug.  Saved me some time.  And thanks Case, for the info.

 

Gary

post #8 of 12
post #9 of 12
I say go for the tri-tip or beef ribs. Always good eating!
post #10 of 12
Thread Starter 
Thanks for the tips. What I'll probably end up doing is seeing what is on sale at the store and go from there.

Question: if I like my steaks at a medium rare, what temp should I pull at? Rare? Then reverse sear for how long? I was thinking a few minutes each side just to get some good grill marks. I'll probably end up doing this on my mini and will just remove my aluminum pot and sear on the weber smokey Joe over the charcoals.
post #11 of 12
I'd pull at 120, then sear each side.
post #12 of 12
I love Chuckies. Treat it like a brisket and like dirtsailor said, pull it at 120 to 130 instead of whatever the USDA says and let it rest a bit before slicing. There may be a little more fat than some like, but if you like medium rare it'll be right down your ally!
Dan
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