Roast waht to do

stanimals2 · Jan 2, 2011

Hey everyone Getting down to the 1/2 point of my last 1/2 of beef and have a lot of all kinds of roast left. Any really good way to smoke these and which ones would be best used ? I never really did much beef other than the good old crook pot.

Thanks, Stan

Ron_L · Jan 2, 2011

It really depends on the cut, Stan. What roasts do you have left?

stanimals2 · Jan 2, 2011

I will have to go look but I know I saw rump, shoulder and arm last time I was in there but probably more than that

Thanks, Stan

stanimals2 · Jan 4, 2011

I also saw chuck raost last night, any help guys ?

Thanks, Stan

bigabyte · Jan 4, 2011

Chuck roast is good cooked basically like brisket, until it is tender. If you make it good and tender by cooking it farther than you normally would a brisket you can make good pulled beef with it.

Ron_L · Jan 4, 2011

I agree with Chris on the chuck. The other roasts are pretty lean, so they won't do well with a long cook. I've cooked rump roasts at lower temps (225 - 250), but have pulled them from the pit at an internal temp of 125 - 130 and let them rest. That gives you a nice medium rare that can be sliced thin for sandwiches.

blues_n_cues · Jan 4, 2011

the shoulder-smoke to 140 & thin slice for italian beef sammies or shred & simmer for french dip sammies or cube & simmer for steak ranchero.:becky:

Roast waht to do

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