9lb Beef Round Tip -- Porker coming for help.

[rt's smokin tex]

Alright, went to pick up a chunk of pork, but with it at $1.79 a lb, I opted for beef at a slightly higher price point just to try something new.

I've done brisket, but never beef roast.

Want to end up with shredded beef bbq and some left over for shredded beef to cook up for enchiladas etc.

So, can I just do a basic brisket rub and cook up to about 180 internal to shred? It's shaped like a cannon ball.

Thoughts?

 

[danbury]

Not sure which beef roasts you got. Last weekend I did 4 nice chuck roasts. Took them to an internal of 180, then put in a foil tray and covered tightly with tin foil, toss in a cooler for 3 hours and it shredded nicely.

Here's my thread.

http://www.smokingmeatforums.com/for...ad.php?t=17468

 

[richtee]

Hunter's right on temps... consider a spicy/TexMex mopping sauce in light of your goal...

 

[rt's smokin tex]

Thanks guys. I'll take it higher.

I'm happy with my briskets and while I cook my pulled pork to a higher level than most (no mush here) I get great reviews. My problem is the "pulled pork rut" as I have my own recipe (with lots of input from here) that is about as good as it gets for my tastes. We love it, but time to start some new recipes. Hopefully I don't end up with a hockey puck!

 

[richtee]

Or if ya DO end up with a puck..PLEEZE deposit it in Pitt's net?!? LOL!