Beef Pot roast?

coffee_junkie

Master of the Pit

Original poster

OTBS Member

Feb 17, 2009

1,144

18

Helena, MT

• May 13, 2009

• #1

Got some meat in the freezer that I am trying to get rid of, we buy a half every year. I found some labled beef pot roast, any guesses as to what cut that might be? It is worth smoking? should I do it like a brisket? Any help would be greatly apprieciated......maybe its a rib roast SURPRISE?

 

rivet

Master of the Pit

OTBS Member

Apr 25, 2008

3,232

16

The "Show Me" state

• May 13, 2009

• #2

I've done many roasts. They are all good, just do them low and slow and you'll be fine. Cook to your desired internal temp and eat up!

 

woodentrout

Newbie

Feb 4, 2009

20

10

NW Arkansas

• May 13, 2009

• #3

Pot roast and rib roast should be labeled differently, but it depends on your packer since it was a custom job.

 

billbo

Master of the Pit

OTBS Member

Aug 19, 2007

1,393

34

Upstate NY

• May 13, 2009

• #4

That may be a bottom round or similar. Got a pic of it? I bet someone can identify it unless it is all cut up already.

 

coffee_junkie

Master of the Pit

Original poster

OTBS Member

Thread starter

Feb 17, 2009

1,144

18

Helena, MT

• May 13, 2009

• #5

It is a brick right now, when I thaw it out i will post it.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• May 13, 2009

• #6

I have smoked many a rib or pot roasts and their great if cooked right. The only thing you don't smoke is like Nike, reeboc, or converse.

 

kingudaroad

Meat Mopper

Feb 3, 2009

248

10

central texas

• May 13, 2009

• #7

Yes do it like a brisket. Foil it at 160 internal temp and cook to 190 to 200 for fall apart smoky pot roast.