cayenne
is one Smokin' Farker
Hello all,
Ok, still trying to patiently wait the smoker delivery...but drooling and thinking in the mean time.
In the past, I'd done brisket (of course)....an occasional chuck roast and had good results with both.
But quite often, here I see on sale...things like whole sirloin tip roast....Bottom Round or Top Round roasts.....etc.
These cuts in general, don't have a lot of that internal fat marbling, nor the connective tissues that we love to "melt" with the more traditional BBQ cuts of beef.
That being said....knowing the breadth of talent on the forum here, I've gotta guess many here have experimented with these leaner cuts....have you had successes?
If so, could you post here how and what you did ?
I'm quite interested in exploring smoking all sorts of non-traditional meats, but I figured rather than start from scratch, I'd start by standing on the shoulders of giants as they say.
Thank you in advance,
cayenne
Ok, still trying to patiently wait the smoker delivery...but drooling and thinking in the mean time.
In the past, I'd done brisket (of course)....an occasional chuck roast and had good results with both.
But quite often, here I see on sale...things like whole sirloin tip roast....Bottom Round or Top Round roasts.....etc.
These cuts in general, don't have a lot of that internal fat marbling, nor the connective tissues that we love to "melt" with the more traditional BBQ cuts of beef.
That being said....knowing the breadth of talent on the forum here, I've gotta guess many here have experimented with these leaner cuts....have you had successes?
If so, could you post here how and what you did ?
I'm quite interested in exploring smoking all sorts of non-traditional meats, but I figured rather than start from scratch, I'd start by standing on the shoulders of giants as they say.
Thank you in advance,
cayenne
