Easy beef roast recipe

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Master of the Pit
Original poster
OTBS Member
Dec 19, 2005
Beautiful Grand Rapids Michigan
An old friend of mine was telling about how he takes a beef roast, slices a checker pattern in the fat layer on the top of the roast.

Sprinkles the roast with lemon pepper and Lawry's salt.He puts on a good amount.

Smokes it and enjoys.

Well I tried it and he was right on.

Cheech, I try to do a roast a month in the smoker, a good rub and a little smoke sure does wonders. Check out the Roasts pictures that are posted here in the BEEF forum.
When you guys talk about a beef roast, what kind of roast are you talking about. Has anyone ever done a beef round tip roast? Any tips?
smorse, Any beef roast will work. I think most of us use chuck roasts as they can be had for fairly cheap. Round Tip roast (or Heel of Beef) will work if you can find them. Just remember to smoke them low and slow.
I presume low and slow is 230 for 1 hour per 1.5lbs? How does this cut (tip) compare to say a brisket or normal chuck roast as far as tenderness and taste?

What do you think about using the 321 method. I used that very successfully when I did babybacks last weekend.

A Round Tip Roast is from the small end of a round of beef. The Round consists of the Top Round, Bottom Round and the Eye of Round. Of the three sections, the top round is more tender that the bottom or eye. The top round is usually cut into steaks while the bottom round is used for a rolled round roast or cut into steaks and then ran through a cuber for "Cubed" Steaks. They Eye is usually sold as "Eye of Round" roast .
The Tip contains a a portion of all three sections since there is very little fat content in the tip they tend to dry out unless brasied (cooked in a liquid) or cooked over a low heat for a long time. For time and ease I'd go with a chuck or a tip. The brisket has more fat and is tougher of the three, and takes the longest time to cook to break down the connective tissue (upto 18 hours). If you cook any large cut of meat to an internal temp of 190 deg. it should be tender.
Hey Dutch,
I'm certainly glad you're here. It's good to have a person who has so much insight (as a result of your meat cutting experience) and so willing to share it. Yor are a true resourse and one of those people who make this forum the best on line.
I've got an opportunity to get some Select Round Tip Roast for $2.99 tomorrow at a Kroger.
The last untrimmed whole brisket I bought had a 36% yield to it.

I know the Round Tip is a whole lot leaner and so should have a much better yield.

The last brisket I bought was $1.63/lb but afterwords at 36% yield it really cost me $4.51/lb.
At $2.99, I would need better than a 66% yield to come out the same price. And to make it worth the change, I would need quite a bit better than that.

Just to see what would happen, I bought a Market Trim Select Extra Lean whole brisket to test (trimmed "hard" to the meat except for the fat cap on one side, but that was trimmed to about 1/4-1/2 inch). Cost was $2.29/lb on sale and yield after cooking came out to 53.3% which comes out to $4.30/lb. A bit better but that was a sale price. I didn't find any difference in the moistness or taste though, so I would do this again. Less labor lost on trimming it up also helped "cost".

Anyone know what sort of yield I might expect from the Tip Roast?
If it's getting sliced about the thickness of regular bologna, could it pass for brisket? Looks and/or taste?

The person it's going to calls it roast beef anyway (makes me cringe every single time
). The main thing is that I want the quality tenderness and taste of the brisket -that's the bottom line. And they just seem to be really fatty right now for some reason. But...it's nagging me that I might be able to substitute this or something else out for it and do better profitwise.

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