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Lean beef.

eppo

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Say you were smoking a pot roast, would you just smoke it until its 160(medium) and call it a day? My butcher calls it a french pot roast, and its 6 pounds.

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thebarbequeen

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Is it a chuck roast type pot roast? or more like a roast beef, rump roast? Chuck roasts usually need to be cooked pretty tender - check the beef posts, search "chuckie".  Let us know what you decide to do and how it turns out.  Good luck!
 

SmokinAl

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Like Barbe say's you really need to know what you have. If it's a chuck roast it needs to be smoked much like a pork butt. 
 
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eppo

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I think its leaner than chuck.

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eppo

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Last time I tried one, I think I over cooked it, took it out at 185, wrapped at 165.

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pineywoods

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I'm not sure exactly what cut you have but as has been said if it's like a chuck roast then smoke it about like a brisket. If it's something like a top sirloin roast then take it to about 140-145 and slice it thin for some great sandwiches. I usually try to keep some smoked thin sliced top sirloin in the freezer for sandwiches
 

eppo

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Here it is:



Pulled it at 153, probably could have pulled it out at 145

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SmokinAl

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How did it taste? Was it tender & juicy?
 

eppo

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The thicker part was. Think if I took it out sooner it could have been better. It was good though. Not as good as the beef ribs :)

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pops6927

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That's an arm shoulder roast, cousin to the chuck, very little internal fat which made it drier than the chuck, but still a good cut of meat; you would want to pull it a little sooner.
 

eppo

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Props to someone who can name a cut of meat by looking at a cooked piece!

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SmokinAl

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That's why it says trusted authority under Pops name!
 

venture

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Pops always hits it.  I like to know my meat, but seeing it cooked, I was scratching my head.

Thanks Pops, we owe you!

Good luck and good smoking!
 

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