Looking for suggestions for this weekend

[bertkemtncurs]

I think I've porked out the family with ribs, butt, and loin the past weekends. I want to smoke something different this weekend, I'm thinking beef. I'd love to try a brisket, but I can't find any here, except corned. I don't know if that would work (doubt it). Any suggestions on a good cut of beef to smoke, or a place to buy brisket in central OH? :?:

Thanks!

 

[ultramag]

Chuck roast is a good beef smoke.

 

[Puppyboy]

A nice roast sliced thin is awesome.

 

[big brother smoke]

What he said. Also Tri-tip can be an option based on your region.

 

[Bigmista]

Bottom round, clod (shoulder) roast, Prime Rib, Short ribs

 

[Mooner]

I think I've porked out the family with ribs, butt, and loin the past weekends. I want to smoke something different this weekend, I'm thinking beef. I'd love to try a brisket, but I can't find any here, except corned. I don't know if that would work (doubt it). Any suggestions on a good cut of beef to smoke, or a place to buy brisket in central OH? :?:

Thanks!

man, there has to be a place to find a whole brisket in central Ohio. Have you really look at a butcher or meat market or just the local grocery store? Heck even here in KC our markets only carry packer flats. You have to find a good market to get a whole one but there's lots.

 

[Kirk]

Chuck roast is a good beef smoke.

I'll second that. Easy, relatively inexpensive, good stuff. I smoke a 3.5 lb'er for 5 or 6 hrs, wrap in foil and cook until tender, another 2 or 3 hours. Then I pull, sauce and serve on a grilled onion roll. Cole slaw is optional. Don't worry about the finish internal temp, time's more important with chuckies.

 

[qman]

Got to be a Chuck roast. Cook it just like a pork butt, can't go wrong. Delicious.

If you have not done much beef low and slow, the chusck roast is the best way to go--more forgiving than a brisket, great flavor.
my 2 cents.

 

[qman]

I'll second that. Easy, relatively inexpensive, good stuff. I smoke a 3.5 lb'er for 5 or 6 hrs, wrap in foil and cook until tender, another 2 or 3 hours. Then I pull, sauce and serve on a grilled onion roll. Cole slaw is optional. Don't worry about the finish internal temp, time's more important with chuckies.

Right, but be sure to check tenderness with a probe or fork-Time, just like internal temp, is a guide, not a rule. The true measure is how the probe goes in and out. You are looking for no resistance, or very little, just like a pork butt when is is "pullable".

 

[bertkemtncurs]

Thanks guys, looks like I'll be chuck'in it! Any tips on size?

 

[HoDeDo]

Gents - I think a smoked corned beef is a great way to go. We served a TON of it on St. Patty's Day. I think they might really like a smoked corned beef brisket.

Or, go to the Sam's Club in Ontario, OH and ask them to give you a great packer or one of their pseudo-flats... :icon_devil

 

[Joe W]

Smoked corned beef makes a great pastrami - soak in water for a couple days changing the water a couple times a days. dry, rub with 5:1 ratio of ground black pepper, garlic powder, and ground corriander. smoke at 250

 

[cmcadams]

If you have a Sam's, they're likely to have a brisket.

 

[Kirk]

Any tips on size?

Chuckies are usually 3 to 4 lbs in these parts. They work well wuth the method I described.

I think a smoked corned beef is a great way to go...

That's a good idea too. I have a couple in the freezer right now waiting for me to make some time for home made "pastrami."

Edit: Hey, I figgered out the multi - quote on my first try. Not bad for a dumb mech engr.

 

[icemn62]

How about a meatloaf. Very tasty when done right. and it looks so cool to put a meaztloaf on the table and tell people it was BBQ'd.

Gotten to the point that is the only way we have had a meatloaf in about a year now.

 

[timzcardz]

Yeah, what he said.

Smoked meatloaf is great.

 

[Bentley]

Yeah Meatloaf.

With garlic mashed potatoes and gravy, yeah Baby!

 

[Smokin Gator]

I would second any of the suggestions so far, but I would add one... A top sirloin roast. I found a prime 8.5 pound one at Sams a month or so ago. I rubbed it with salt, pepper, and garlic powder. Smoked at 250 until the internal was 135. I let it rest about a half hour in the cooler.

It was amazing... a great medium rare from end to end. We had a bunch of people over and it got devoured!!!

 

[QansasjayhawQ]

How about a meatloaf. Very tasty when done right. and it looks so cool to put a meaztloaf on the table and tell people it was BBQ'd.

Gotten to the point that is the only way we have had a meatloaf in about a year now.

I have had great results smoking a meat loaf. Great idea!

 

[Bigdog]

Now if you want to something easy, and have a snack while you are waiting for the roast to finish, pick up a package of Johnsonville raw bratworst. Nice change of pace from a fatty. Also if you like it hot, try some of their hot Italian sausage. They only take an hour or so in the smoker. Pull before they split for maximum juicyness.