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What cut of beef do they use?

post #1 of 8
Thread Starter 
Call it cheesy but I enjoy the sliced beef that is served at most commercial bbq joints. One place in particular slices it thick and it's cooked perfectly to a medium well temperature, with juices flowing with at each cut.

What type of beef do I need to smoke to make my own sliced beef? Is a rub needed or just basic sea salt and cracked pepper?

post #2 of 8
Make a Roll Call Post and intro yourself equipment,and location and experience and I'll tell ya ;{)
post #3 of 8
yeah what he said..lol do the rollcallicon_rolleyes.gif
post #4 of 8
I agree, the cut of meat has to be the brisket. It's one of the classic beef cuts and very popular around the hobyist as well as the seasoned competitor
and most BBQ resturants. As Richtee says, visit Role Call. Sign in and go through Jeff's 5 day ecourse. Lots of info on brisket as well as other fine Q.

And, by the way, welcome to the SMF! Glad to have you here and look forward to seeing posts of your briskets.
post #5 of 8
there is a 7 store b b q chain in the STL area called bandana's---

they serve shoulder clod----

that cut is in the chuck area...

its not badPDT_Armataz_01_23.gif
post #6 of 8
Thread Starter 
Richtee and others,

Just posted my info on the Roll Call site. Didn't realize you guys were that interested! icon_rolleyes.gif

Someone told me that a top round loaf would be good, but would the bottom round work as well? I tend to see more of the bottom rounds in more of a "loaf" shape than top round.

Thanks for the info on the brisket. Jeff has a great article on his website that describes his all-night smoke using brisket. I'll try that when I get some more smokes under my belt!

Thanks everyone!
post #7 of 8
LOAF shape? whats loaf shape......

i did a bottom round roast, that i used for french dips

cooked it to 140......medium rare......but medium well, is just abit longer........

but what others said........most "BBQ joints".......and i use that term loosely, at least round here.......use the brisket........and its normally taken to 200.........to break down the collogen.........butter tender
post #8 of 8
Thread Starter 
Thanks WD, I'll try a bottom round too, French Dips sound yummy! Thanks for the advice!
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