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Need advice on smoking a couple hunks of beef

post #1 of 5
Thread Starter 

I went to Sam's to day and bought a Beef Round Bottom Round Roast, and a Beef Round Sirloin Tip Roast.  All I have planned to do withh them is covering them with mustard and rubbing them down.  I'd to do one or both of two things, and could really use some tips and advice on how, if I can.  I want to have some pulled, and maybe get some burnt ends too.  Any advice?

post #2 of 5

I've only seen the burnt ends on the Brisket.  And I am dying to try that soon.  Normally people slice one & pull the other.  I don't see why you couldn't treat it as a regular smoke, then making some burnt ends once finished.  I have not done much beef but there might be some good info in the beef section.  Good luck on what comes of it.  I know you will throw up some qview & will be watching. 

post #3 of 5

That sirloin tip roast would be great all smoked up and sliced thin for sandwiches!  Aside from that, smoke as usual at 225° and maybe foil at 165° and pull at 195° and then let it rest.

post #4 of 5
Thread Starter 

I am also going to be doing a few fatties, and four slabs of spare ribs.  I was kind of wondering how I should stack these?  Probably fatties, Beef roast then ribs, from top to bottom, the fatties being on top?

post #5 of 5

First off if you want some pulled beef and burnt ends you going back to Sam's for some briskets. The two cuts that you have there are really for smoking and then eating then put it into the refrig and slicing after it has cooled down for sammies. Now they will both be really really delicous and they are great in their own ways too. Now you have some serious smoking going on this weekend too looking at all you say you are smoking too. Great eating and please don't forget the Qview. 

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