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Question on pulling a roast?

Discussion in 'Beef' started by cubguy17, Dec 4, 2010.

  1. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    Tomorrow is my daughter's confirmation and I am having an open house for family. My plan is to make pulled french dips and am looking through the adds for meat sales. The cheapest chucks I found are $2.99 lb. which is what I would normally use. Bag and save has top round roasts for 2.48 lb., I don't think I have ever used that cut. Will it pull like a chuck or is it lacking the marbling?
  2. flash

    flash Smoking Guru OTBS Member

    Also known as a Rump Roast,it is one of the better cuts from the round. I don't think you will see much fat in this cut, but it really depends on the cut your purchase. I would recommend taking it to the 135 to 140 range, then let it rest for an hour in foil and slice for some excellent sammies.
  3. venture

    venture Smoking Guru OTBS Member

    This one can be both tough and dry.  I would proceed with great caution if feeding friends and family.  It could be done but requires careful handling.  For myself, I would consider other options and there are several in that same price range.

    Good luck and good smoking!