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ready to smoke some beef...........

post #1 of 7
Thread Starter 

i have a 3.5 pound roast beef with hardly any marbling in it and most fat trimmed off outside of it before i froze it....thursday i'm smokin it to make pulled/shredded beef and was wondering do i follow the 160/165 temp then foil to 200 degrees just as i did a pork butt....i'll have a pic of it after it defrosts to show the cut i have as i'm prepairing it.......bob

 

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post #2 of 7

What cut is it? Personally I find many beef cuts just don't have the fat content to do pulled beef and dry out too much. They are much better if smoked to rare or medium rare and sliced for sandwiches

post #3 of 7
Quote:
Originally Posted by Pineywoods View Post


What cut is it? Personally I find many beef cuts just don't have the fat content to do pulled beef and dry out too much. They are much better if smoked to rare or medium rare and sliced for sandwiches






I agree. With out the fat content, it will be very hard to pull. I would shoot for a 130 to 140º internal temp, depending on the cut and slice this puppy.
post #4 of 7
Thread Starter 

ok so bout 140 and slice some steaks, thx guys  ............bob

 

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post #5 of 7

I also agree with Jerry (piney) and Flash and think I would plan on slicing this hunk of meat. Then I would take it to maybe 140° for a med rare to rare on the inside section and then slice it  for some mighty yummy sandwiches.

post #6 of 7

Slice it as thin as you can and you'll be rewarded with some great sandwiches

post #7 of 7
Thread Starter 

thx again guys i was also thinking bout slicing them bout an inch thick and bout 10/15 min a side on the grill to get some more smoke flavor added.............bob

 

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