syridan
Newbie
Wife picked this up and didn't have a tag and she doesn't remember what it was besides beef lol.
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
What is this.
- Thread starter syridan
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
phatbac
Master of the Pit
Im just guessing but looks like a round cut (top or bottom) london broil? I might be wrong though.
I would soak in worchestershire sauce and coat in some black pepper and garlic. Let sit overnight in fridge and smoke/cook to about 140 ish IT and rest about 20-30 minutes wrapped in foil.
Slice across the grain.
Enjoy the beef,
phatbac(Aaron)
I would soak in worchestershire sauce and coat in some black pepper and garlic. Let sit overnight in fridge and smoke/cook to about 140 ish IT and rest about 20-30 minutes wrapped in foil.
Slice across the grain.
Enjoy the beef,
phatbac(Aaron)
syridan
Newbie
Awesome already sitting in some rub...might add the worcestshire and Continental letting it marinade...140ish is what I was thinking...thanks.
Is that round piece a bone?Wife picked this up and didn't have a tag and she doesn't remember what it was besides beef lol.
syridan
Newbie
Nope. Boneless
looks like a shoulder roast to me
https://www.google.com/search?q=sho...KEwik7NqikdfNAhXJPZoKHRFbBcgQ_AUIBigB#imgrc=_
Boykjo
https://www.google.com/search?q=sho...KEwik7NqikdfNAhXJPZoKHRFbBcgQ_AUIBigB#imgrc=_
Boykjo
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
