Beef Pot roast?

Discussion in 'Beef' started by coffee_junkie, May 13, 2009.

  1. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Got some meat in the freezer that I am trying to get rid of, we buy a half every year. I found some labled beef pot roast, any guesses as to what cut that might be? It is worth smoking? should I do it like a brisket? Any help would be greatly apprieciated......maybe its a rib roast SURPRISE? [​IMG]
     
  2. rivet

    rivet Master of the Pit OTBS Member

    I've done many roasts. They are all good, just do them low and slow and you'll be fine. Cook to your desired internal temp and eat up!
     
  3. Pot roast and rib roast should be labeled differently, but it depends on your packer since it was a custom job.
     
  4. billbo

    billbo Master of the Pit OTBS Member

    That may be a bottom round or similar. Got a pic of it? I bet someone can identify it unless it is all cut up already.
     
  5. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    It is a brick right now, when I thaw it out i will post it.
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have smoked many a rib or pot roasts and their great if cooked right. The only thing you don't smoke is like Nike, reeboc, or converse.
     
  7. Yes do it like a brisket. Foil it at 160 internal temp and cook to 190 to 200 for fall apart smoky pot roast.
     

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