Beef....

[SmokinRoo]

can anyone suggest what cuts of beef (other than Brisket) are good for slow smoking? Am entertaining on the weekend to a few pork loathers.....

 

[Jaberwabee]

Chuckies, and not the doll, he melts and makes a mess in the smoker. He also has a polyester taste. Now pulled chuckies I favor over briskett.

 

[SmokinRoo]

forgive my ignorance, but what are chuckies?

 

[JamesB]

I think he is refering to chuck roasts....

 

[SmokinRoo]

great, thanks

 

[River City Smokehouse]

Chuck Roll

 

[Bbq Bubba]

Did a chuckie this weekend, some stores mark em as pot roast's, cooked it like i would a pork butt, shreaded for sammies..........fantastic. If you haven't done one yet, i urge you to do so:biggrin:

 

[motley que]

just be sure to take it to 200-205 before pulling to make sure it falls apart.

 

[Kirk]

Beef ribs or short ribs maybe?
Do a search for "pit beef." I think it's done with a sirloin roast that's sliced real thin. Might be what you're looking for but I'm not sure if it's done hot and fast or low n slow.

 

[jbrink01]

If I'm off track...

help me out. I'm intrigued, and think I'm gonna try something this weekend when vending. Going to cook a whole, neck off, chuck roll with my pork butts and shred it for pulled beef. Do they pull easily? Any guidance would be great!

 

[Ron_L]

I've never cooked the whole chuck roll, but I do chuck (chusck) roasts all of the time. I cooked two 4 lbers yesterday in the WSM. Seasoned them with Wizard's Kickin' Beef Rub and put them on the bottom rack underneath a couple of slabs of ribs and a fatty. When I took off the ribs the chuscks were at 175 so I foiled them and let them cook until they were 200 internal. They pulled like well cooked pork. I re-seasoned the pulled beef and stuck it in the fridge for dinner tomorrow night.

As far as other beef, I have cooked a beef roast (usually round, but it depends on what is on sale) in the smoker until it is rare and then slice it thin for sammies. Good stuff!

 

[Muzzlebrake]

Do a search for "pit beef." I think it's done with a sirloin roast that's sliced real thin. Might be what you're looking for but I'm not sure if it's done hot and fast or low n slow.

just saw Guy Fieri do his take on this on Guy's Big Bite over the weekend.
says its a Baltimore thing.....
He used a top round and grilled it hot and fast on all six sides.

He also mentioned something about his BBQ team: "Motley Q"???

 

[tkuehn5410]

I have done some sirloin tip roasts and prefer them to brisket. You can cook and pull at 200, like a chuckie, or you can slice at about 185. Both ways are super tender and don't require quite as much care as a brisket.

 

[jbrink01]

Groovy!

Thanks, I'll give 2 or 3 of them a shot.

 

[Kirk]

I have done some sirloin tip roasts and prefer them to brisket. You can cook and pull at 200, like a chuckie, or you can slice at about 185. Both ways are super tender and don't require quite as much care as a brisket.

I'm going to have to try those tip roasts. My butcher gets them prime from New York restaurants that buy a bigger cut, remove the tip roast and resell them. He says he'll give them to me for 6 or 7 bucks a pound. Normally I wouldn't be interested but they are prime so...

 

[QansasjayhawQ]

can anyone suggest what cuts of beef (other than Brisket) are good for slow smoking? Am entertaining on the weekend to a few pork loathers.....

Dare I say it? Yes, I do!

How about some beef tongue?