Help Identifying Cut

[huskerphil]

Hello Everyone!

My parents were gifted this rather large cut of meat and I was told I should try to smoke it if possible for Christmas dinner. Trying to identity the cut before I look at how to smoke this. It weighs 15-20lbs, has a very thick fat cap, and appears to be beef.

Any thoughts on what this is and how to go about smoking this thing? Thank you in advance!

 

[TNJAKE]

Maybe a beef shoulder clod. If so treat it like a brisket

 

[chopsaw]

Can't tell by the pictures , but looks like it's been in the freezer awhile . No tags or numbers on it ?

 

[huskerphil]

Can't tell by the pictures , but looks like it's been in the freezer awhile . No tags or numbers on it ?

Nope, nothing on the packaging other than from Swift. Yes, has been frozen unfortunately.

 

[huskerphil]

Maybe a beef shoulder clod. If so treat it like a brisket

Thank you! I will try to compare it when opened with other shoulder clod when I open it.

 

[smokerjim]

Hard to tell but could a top sirloin

 

[mosparky]

First thought is Top Sirloin, as well. Hope it's still good, looks like the vac seal is broken. Give it a good sniff once it's thawed.

 

[huskerphil]

First thought is Top Sirloin, as well. Hope it's still good, looks like the vac seal is broken. Give it a good sniff once it's thawed.

I definitely will be doing that. I plan to take it out of packaging tonight.

 

[jcam222]

What’s it weigh? Maybe a big round steak?

 

[huskerphil]

What’s it weigh? Maybe a big round steak?

It's close to 20lbs. I haven't gotten the actual weight.

 

[Bearcarver]

Hard to tell in a picture, while viewing is being blocked by Plastic & Ice.
A lot of cuts are that shape.

Bear

 

[huskerphil]

Hard to tell in a picture, while viewing is being blocked by Plastic & Ice.
A lot of cuts are that shape.

Bear

I will get it out of packaging tonight, making sure it's still good, and post some more pictures.

 

[indaswamp]

Maybe a beef shoulder clod. If so treat it like a brisket

Looks like a shoulder clod to me as well.

 

[mneeley490]

Chuck roll? Could be any of the above.

 

[huskerphil]

As mosparky pointed out above the vac seal had indeed been broken. The beef did not have a good smell to it so it went bye bye. Picked up a usda choice whole beef ribeye from Costco instead. Thanks for help everyone!

 

[chopsaw]

looks like it's been in the freezer awhile .

That's why I made this comment . You could see the bag sucked air and the meat was freezer burnt .
Post up the new one .

 

[Bearcarver]

As mosparky pointed out above the vac seal had indeed been broken. The beef did not have a good smell to it so it went bye bye. Picked up a usda choice whole beef ribeye from Costco instead. Thanks for help everyone!

Now you got a good one!!
We'll be waiting for the pics of the finished product on a plate!!

Bear

 

[huskerphil]

Now you got a good one!!
We'll be waiting for the pics of the finished product on a plate!!

Bear

I can definitely post my results. Found your prime rib post so will probably be sticking to that. Any other tips? Know a good aus jus recipe?

 

[Bearcarver]

I can definitely post my results. Found your prime rib post so will probably be sticking to that. Any other tips? Know a good aus jus recipe?

If you follow my Step by Steps, you won't need Au Jus. All of the Meat juices will still be inside the Meat---None will leave @ 220° Smoker Temp.

Bear

 

[huskerphil]

If you follow my Step by Steps, you won't need Au Jus. All of the Meat juices will still be inside the Meat---None will leave @ 220° Smoker Temp.

Bear

Roger that! It's a 16.42lb ribeye and I'll be using my Traeger Lil Tex Elite at 225. It can have some higher temp swings, but hopefully it being colder here it stays about 220. Would one think 5-6 hours to smoke?