Beef, Mother in Law, and 2 butts?

Discussion in 'Beef' started by smok'n steve, Jan 16, 2008.

  1. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Wife wants Beef for her Moms birthday on Sunday. I have 2 butts I pulled out of the freezer that I am smok'n anyway. I will also be doing BBQ beans with some leftover rib meat mixed in(the flap).

    What's the beef? Brisket is totally an option butt I thought I might do something different. Maybe a whole shoulder? Any suggestions for the old ***, I mean the loving Mother Inlaw that got me a nice pair of slippers?

    Seriously, I would like to do different beef but I have to be within 10 to 20 degrees of my Butt temperature since they will be in the smoker too!

    Steve
     
  2. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Could do a chuck/top/round roast. All are Good. London broil, tri tip?
    Pleny of good options. Check the beef threads.
    Try some of Dutch's baked beans , found under side items. Those are a hit with everyone.
     
  3. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    I have to be honest...i can't seem to find anything when i search stuff. I know its me, but I end up with endless threads. Butt, to be upbeat, thanks for the reply:) I am thinking about a whole shoulder or maybe the old faithful, a whole packer brisket. Just was trying to do something different than usual for the inlaws. I hate to feed guests something I have cooked for them before, Huh?

    Oh yeah, if i don't get ideas here, I'll wing it, dig out my old notes, and keep you posted, maybe some q-views?
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    one idea for a search........make sure you choose topic, not post........in the search option.........go to advanced search, to find this option......that will cut down on the confusion...........

    since you are doing butts.......which i assume, you are pulling..........why not a roast.......sliced up for sandwiches

    http://www.smokingmeatforums.com/for...ead.php?t=1605
     
  5. seaham358

    seaham358 Smoking Fanatic OTBS Member

    IMO I don't think you will find any beef to cook within 10 degrees of a butt. You just need to put the beef on a few hours after the Butt.
    I like eye of round and good cheap meat that taste good and easy to smoke. I just did a few Filet migion and they were GREAT..
     
  6. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    I agree with you on the fact I will need to put beef after butt:) What i meant was the cooking temp. If I am at 225 on the butts, I can probably do a 235 on the other end of the smoker which is where I will put the beef. I know its doable, just trying for some new ideas. When I think eye round, I think 275, but, Its a great idea, been a while. I used to buy them whole at Sams in the cryovac and do em on the rotissory:)

    Thanks, SMS
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    i do my butts at 250........and my last bottom round that i did for french dips........i did at 250 to 137 internal, for a med. rare peice of meat........

    [​IMG]
     
  8. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Hi Walking Dude,

    I impressed by your postings, you must be real good with the keyboard:) Thanks for the searching tips, I think you sensed I was getting a little discouraged. I will take your advice.

    Roast sounds great and along the lines of what I want to do, bigger the better!

    I have to ask though, here in Maine or here in my brain, never heard the word Sammies. So, what is it???

    Thanks in advance,

    SM S
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    CRAP.........i TOLD MYSELF I WOULD NEVER USE THAT WORD

    crap.......sammies........slang for sandwiches......i turned this roast into french dips.......
     
  10. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    What! I must be from Maine, Thats my only excuse! Oh Yeah----Sandwhich!
     
  11. capt dan

    capt dan Master of the Pit OTBS Member

    Go buy a nice 3-4 lb chuck roast and rub it with the same rub you use for your pork butts. Smoke it the same way as a butt, you can take it off and rest it at 170 for slicing, or foil it then and take it to 200 along with the pork for a pulled beef dish. Just as easy as the pork, almost the same time lb for lb. Good luck. I hope she appreciates it.[​IMG]
     
  12. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    That looks Awesome!!!, I think I will might go in that direction, rarer the better with that cut, i think you have the right idea. Another Maine--ar question for ya Dude---What's a french dip?
     
  13. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    I confess, never done a chuck roast with smoke before, sounds pretty easy, sounds simple:) I am going to certainly try all these suggestions, hmmmmm, the wife will pick which one to do for the old ***, I mean the loving mother in law who bought me my favorite slippers :)
     
  14. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    That French Dip is pretty much Maine's Steak Sub---I think:) I am learning a new language. As long as they let me speak english I will be OK!
     
  15. flash

    flash Smoking Guru OTBS Member

    Lots of good beef out there to try. [​IMG]



    London Broil



    Chuck Roast

    [​IMG]
     
  16. walking dude

    walking dude Smoking Guru SMF Premier Member

    london broil........isn't that just a flank steak
     
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    hehhehe.........i looked it up myself........thankx
     
  18. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Well, I picked a flat cut because it was at Sams Club for $1.67 per #. I've always done packers so it will be a bit quicker and something sort of new. Sunday it's supposed to be really cold here in Maine, so I will put everything in the pit Saturday, then re-heat for the wife's mom on Sunday!

    I have to try my first 2.5# fatty! You guys are converting me but to make my Nurse wife think its healthy, I added a few spinach leaves!! Basically, Jimmy Dean, cheddar, mozorelli, red bell in vinegar, green pepper, and rub plus bacon. So I will try to do it like I have seen on the Q-views!!

    saturday, I will do the 7# flat, 13# of butt, 5# of BBQ beans, 8# of pork loin divided with one part stuffed with a previously smoked Brattworst. I am going to try to get the pre Q-view to you now, and hopefully, the finished q-view Saturday evening. Let me know how what ya think!!

    Hope this link works---- http://s259.photobucket.com/albums/h...w%20Party/

    Steve
     

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