What cut for a first timer?

Discussion in 'Beef' started by crazyboy, Oct 27, 2013.

  1. crazyboy

    crazyboy Newbie

    NJ
    Good evening, I just purchased an MES and seasoned it.  I'm looking to have a go with some beef for slicing, and am not sure what I should give a go first. 
     
  2. wazzuqer

    wazzuqer Smoke Blower

    I would try a Tri-Tip, easy to do and can season to your likening. And they come out awesome.
     
  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I suggest a chuck roast - it has enough fat and connective tissue to be forgiving if your temps are off, or you cook for to long. A good basic method: rub it with Worcestershire sauce, then rub it with salt, pepper, paprika, and some garlic powder. You can apply the rub the night before if you want, but try to give it at least a few hours.

    Get your smoker running at 250°, put the roast on and let it ride till the internal temp hits 165°. Then wrap it in some foil with a cup of low sodium beef broth (or beer), and let it go until the internal temp hits 190° (for slicing) or 200° (for pulling). Once you hit your target internal temp pull it out of the smoker, drain the juices into a pan (save for drizzling), wrap the roast in foil and an old towel. Place it in a small dry cooler to rest for at least 1 hr. to rest.

    Slice or pull the meat and drizzle with the de-fatted drippings. Enjoy! (and don't forget pictures!)
     
  4. crazyboy

    crazyboy Newbie

    NJ
    Chuck roast was a success, now what to do next.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Chicken is always good.
     
  6. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Pork ribs. I know not beef but you did beef already.
     
  7. crazyboy

    crazyboy Newbie

    NJ
    I think we have a winner!
     

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