Beef roast

rowdycowboy · 02-19-2011, 06:28 PM

I had a friend bring me 3 beef roast tonight and wants me to smoke them tomorrow. They are prob. 3 lbs a piece. Any suggestions on rubs or smoke time on these? Alos bought a picnic roast and never have cooked one of these. Any help would be appreciated.

Ron_L · 02-19-2011, 06:40 PM

"beef roast" is pretty broad. Any idea what cut it is?

rowdycowboy · 02-19-2011, 06:49 PM

2 chuck roast and a rump roast

Ron_L · 02-19-2011, 06:59 PM

OK... Now we're talkin' :)

For the chuck, cook it like a brisket. I use either Plowboys Bovine Bold or Montreal Steak Seasoning for a rub and cook it until the thermometer probe goes in easily, usually 200 - 205 internal. Let it rest for at least an hour in foil in a pre-heated cooler and then pull.

Another choice for the chuck is a fajita seasoning. Cook it the same way and you'll have nice pulled beef for tacos, etc.

For the rump, the same seasoning will work, but cook that one until the internal temp is around 130 for medium rare. Chill it and slice ti thin for sandwiches.

rowdycowboy · 02-19-2011, 07:08 PM

on the rump what temp for well done? About 160? So don't inject just rub down and cook slow? How long usually will it take to smoke something small like this? 4 or 5 hours?

boatnut · 02-19-2011, 07:42 PM

if you take the rump to well done (160) it will most likely be shoe leather.

landarc · 02-19-2011, 07:54 PM

I would take the rump to no more than 140F on the cooker, then rest up to 145F. The chucks, just like RonL said.

Vince B · 02-19-2011, 08:05 PM

My opinion might be biased on the chuck roasts but try this one! http://www.bbq-brethren.com/forum/sh...ad.php?t=94382

barbefunkoramaque · 02-19-2011, 08:15 PM

Do the Shake but with beef as seen here.

http://www.bbq-brethren.com/forum/sh...ght=beef+shake

TIMMAY · 02-19-2011, 10:31 PM

Quote:

Originally Posted by Vince B

My opinion might be biased on the chuck roasts but try this one! http://www.bbq-brethren.com/forum/sh...ad.php?t=94382

Man Vince that thread is awesome! I love putting anything on a sandwich. The wife (Timmy's Girl) makes an awesome meat loaf and she gets so mad cause I wanna put it on a roll. She sees it as an insult, but I tell her that I only want to put stuff on a bun cause it's so good!

rowdycowboy · 02-20-2011, 06:37 AM

Thank you for all your help. I am going to try to get these roast on here soon.

Neil · 02-20-2011, 06:56 AM

I sometimes cook the chuck similar to what Vince did but use a glass of Chianti instead for a delicioso Italian beef sammie!!!

rowdycowboy · 02-20-2011, 06:57 AM

Do I need to inject such a small roast or will just rubbing it be o.k.? Anyone think apple juice ijected to the roast would be good?

jmilleronaire · 02-20-2011, 07:01 AM

I did a beef "shoulder clod" from my butcher once, it was definitely not fatty and connective-tissuey enough to be a true 'low and slow until it falls apart' candidtate... i put it on the smoker 'til I had an internal of 145, rested, then sliced thin for sandwiches, and it was delicious.

02-19-2011, 06:28 PM	#1
rowdycowboy Full Fledged Farker Join Date: 10-20-10 Location: Hodgenville,KY	Beef roast I had a friend bring me 3 beef roast tonight and wants me to smoke them tomorrow. They are prob. 3 lbs a piece. Any suggestions on rubs or smoke time on these? Alos bought a picnic roast and never have cooked one of these. Any help would be appreciated.

02-19-2011, 06:40 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	"beef roast" is pretty broad. Any idea what cut it is? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-19-2011, 06:59 PM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	OK... Now we're talkin' :) For the chuck, cook it like a brisket. I use either Plowboys Bovine Bold or Montreal Steak Seasoning for a rub and cook it until the thermometer probe goes in easily, usually 200 - 205 internal. Let it rest for at least an hour in foil in a pre-heated cooler and then pull. Another choice for the chuck is a fajita seasoning. Cook it the same way and you'll have nice pulled beef for tacos, etc. For the rump, the same seasoning will work, but cook that one until the internal temp is around 130 for medium rare. Chill it and slice ti thin for sandwiches. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-19-2011, 07:42 PM	#6
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	if you take the rump to well done (160) it will most likely be shoe leather. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

02-19-2011, 07:54 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I would take the rump to no more than 140F on the cooker, then rest up to 145F. The chucks, just like RonL said. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-19-2011, 06:49 PM	#3
rowdycowboy Full Fledged Farker Join Date: 10-20-10 Location: Hodgenville,KY	2 chuck roast and a rump roast

02-19-2011, 07:08 PM	#5
rowdycowboy Full Fledged Farker Join Date: 10-20-10 Location: Hodgenville,KY	on the rump what temp for well done? About 160? So don't inject just rub down and cook slow? How long usually will it take to smoke something small like this? 4 or 5 hours?

02-19-2011, 08:05 PM	#8
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois	My opinion might be biased on the chuck roasts but try this one! http://www.bbq-brethren.com/forum/sh...ad.php?t=94382 __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

02-19-2011, 08:15 PM	#9
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Do the Shake but with beef as seen here. http://www.bbq-brethren.com/forum/sh...ght=beef+shake __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

02-20-2011, 06:37 AM	#11
rowdycowboy Full Fledged Farker Join Date: 10-20-10 Location: Hodgenville,KY	Thank you for all your help. I am going to try to get these roast on here soon.

02-20-2011, 06:56 AM	#12
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	I sometimes cook the chuck similar to what Vince did but use a glass of Chianti instead for a delicioso Italian beef sammie!!! __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

02-20-2011, 06:57 AM	#13
rowdycowboy Full Fledged Farker Join Date: 10-20-10 Location: Hodgenville,KY	Do I need to inject such a small roast or will just rubbing it be o.k.? Anyone think apple juice ijected to the roast would be good?

02-20-2011, 07:01 AM	#14
jmilleronaire Knows what a fatty is. Join Date: 03-04-10 Location: Champlin, MN	I did a beef "shoulder clod" from my butcher once, it was definitely not fatty and connective-tissuey enough to be a true 'low and slow until it falls apart' candidtate... i put it on the smoker 'til I had an internal of 145, rested, then sliced thin for sandwiches, and it was delicious.

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