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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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01-02-2011, 04:43 PM | #1 |
Full Fledged Farker
Join Date: 11-26-10
Location: Carroll Ohio
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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.
Thanks, Stan |
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01-02-2011, 04:47 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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It really depends on the cut, Stan. What roasts do you have left?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-02-2011, 05:38 PM | #3 |
Full Fledged Farker
Join Date: 11-26-10
Location: Carroll Ohio
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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
Thanks, Stan |
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01-04-2011, 11:06 AM | #4 |
Full Fledged Farker
Join Date: 11-26-10
Location: Carroll Ohio
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I also saw chuck raost last night, any help guys ?
Thanks, Stan |
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01-04-2011, 11:08 AM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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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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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-04-2011, 11:38 AM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-04-2011, 12:08 PM | #7 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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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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Blues_n_Cues BBQ Concessions & Catering |
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