Interesting Dilema...

Discussion in 'Beef' started by 316sports, Oct 26, 2007.

  1. 316sports

    316sports Fire Starter

    I have an intersting question for all you smoking pro's. Next weekend, we hare having a family reunion over at our house. I will have a large group of (dare I say it) very elderly relatives here as well. My wife want's me to smoke some kind of beef, i.e. roast, brisket, etc...., but I know that several of my kin folk either have dentures or no teeth.[​IMG] In your opinion, assuming I cook it right, what is the most tender cut of beef that I could smoke for my relatives? Thanks for your help.

    Andrew
     
  2. glued2it

    glued2it Master of the Pit

    I'm not sure what would be the most tender cut.

    The last smokie okie brisket I made didn't require teef 4 da beef.
     
  3. shellbellc

    shellbellc Master of the Pit OTBS Member

    Most tender??? Filet mignon, but I wouldn't smoke that. When my grandparents lived with us, my nana didn't wear her dentures and my pap pap couldn't eat the tough cuts of roast beef. Hence started roast beef salad. We would use our old hand grinder and grind the meat for them and for dinner they would eat that with the gravy and all. Looked gross but it tasted excellent. With the left overs we would mix the groud up roast beef with mayo and make a "salad", like ham or chicken salad. Still do it today with left overs. Maybe lean towards some smoked chicken for them, that's always tender.
     
  4. 316sports

    316sports Fire Starter

    Thanks. Chicken is already on the menu. I will have a brisket on the menu as well. I was just thinking about a more tender cut of beef, but I like the food grinder idea.
     
  5. glued2it

    glued2it Master of the Pit

  6. 316sports

    316sports Fire Starter

    Excellant. Very helpfull. Thanks a bunch.


    Andrew
     
  7. flyboys

    flyboys Smoking Fanatic

    Believe it or not, if you do a chuck roast right, you can pull it and it will be pretty tender. I did one earlier this week and it turned out pretty tender.
     
  8. iso

    iso Smoke Blower

    I think Flyboys is on the mark. Depending on number to be served I'd say a chuck roll with some of Jeff's Rub and a good slathering of a sweet mustard should be fine tasting and rightly tender. Run it up to 170-200.
     
  9. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Do you have your heart set on beef, if not how about some yummy pulled pork. That'll just melt in their mouth. If you are going the beef route, a chuck roast is pretty good. If you're gong to slice it, I'd go for around 150 degree, or if you want to pull it, around 190 degrees.
     
  10. I agree with smokin....do a nice pulled pork for some easy and tasty eats.
     
  11. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Have to third the pulled pork. When done right you can gum that stuff down![​IMG]
     
  12. flyboys

    flyboys Smoking Fanatic

    I'll have to fourth the pulled pork. Even though a chuck roast is mighty tasty, nothing beats pulled pork.
     
  13. 316sports

    316sports Fire Starter

    Thanks for the help. I am already doing a brisket anyways, so a pulled pork does sound appealing. I appreciate the help.

    Andrew
     
  14. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    How about some smoked meatloaf? Once you try it you can't either it any other way.
     
  15. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    I agree with the meatloaf or the butt for pulled pork
     

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