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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-02-2011, 04:43 PM   #1
stanimals2
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Default Roast waht to do

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.

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Old 01-02-2011, 04:47 PM   #2
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It really depends on the cut, Stan. What roasts do you have left?
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Old 01-02-2011, 05:38 PM   #3
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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

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Old 01-04-2011, 11:06 AM   #4
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I also saw chuck raost last night, any help guys ?

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Old 01-04-2011, 11:08 AM   #5
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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.
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Old 01-04-2011, 11:38 AM   #6
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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.
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Old 01-04-2011, 12:08 PM   #7
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the shoulder-smoke to 140 & thin slice for italian beef sammies or shred & simmer for french dip sammies or cube & simmer for steak ranchero.
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