Beef roast

If I was looking to cook a roast outside, I think I'd do it relatively high with indirect heat and a baste with maybe a soy sauce base. Wouldn't bother really trying to smoke it. Maybe some hickory chips or something to add to it.
JMO

jpw23 said:

Any recommendations on smoking a roast?

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Which "roast" you talking about.
Lean ones--kinda like Joe says.
Fatty ones (ie Chuck) to pull- treat like a butt.

TIM

And on the lean ones, don't go for well done!

jpw23 said:

Kinda in between lean and fatty

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Silly question, but does it have a name?

TIM

Roasty, roasty

Reminds me of a phone call I got tonight.

"Rob - it's Dan - how do you smoke a brisket?"
What's ya get? a whole brikset or a flat?
Well, it's not a brisket but the butcher said it was the next best thing.
The next best thing? What'd he call it.
A roast. How do I cook it?
A roast? What's it weigh?
It's 3 pieces each about 3lbs.
What shape? Thick? Thin? Outside fat? Marbled?
What difference that make? Can't I just cook it like brisket?
I guess you can - figure 1 1/2lb at 230. But if it's lean - I'd do it fast over direct heat. Any silver skin?
What's silver skin?
Layer of thin fat that looks kinda like silver or blue.
I don't know - it's wrapped and I don't want to unwrap it.
OK - cook it at 230 for 1 1/2 hour a pound and check to see if it's tender.
OK. thanks. Long and slow right?
Hard to say - if the butcher says it's like brisket yeah - but out of courosity - what'd pay for it?
about $9 a pound.
POOPIE - that's not cheap - you can get a lot of brisket for $9. You sure you want to smoke it?
Yeah - it's supposed to be the next best thing to brisket. I'm gonna smoke it.
OK Good luck Dan. Let me know how it turns out - but at $9 it's probably a good cut of meat - might be better to grill it.
Yeah - it's supposed to be next best thing to brisket. Thanks."

Dumbass

What'd he get ribeye?

I do chuck roasts like a brisket, more or less. Usually a little more heat, and a little less time, depending on the size of the roast. I haven't had the nerve to try a lean roast, like a rump or something.
I also like a pretty simple spice profile on a roast- salt, pepper and garlic is about it. Good stuff shredded for chili.

I am smoking a Chucky Roast that I have Brined since Friday morning. Also going to throw on a small Ham.
All you guys have a GREAT Father's Day.
Smoke On!!!!!
ed