Beef Round Whole Knuckles??

Discussion in 'Meat Selection and Processing' started by rc4u, Nov 3, 2015.

  1. rc4u

    rc4u Fire Starter

    ok i bought this at local market certified Herford choice and no solutions should I smoke or cook this...originally I was going to ground it as ground beef was more is 10.90#'s I do have a meat slicer...I have never smoked a roast like this..Any suggestions.. I have done a search but with varied opinions, I was thinking 135 IT and simple spices...please inform me with experience...jeff
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    It is a reasonably tender cut from the Sirloin Tip. It will be great simply smoked to anywhere from 125 to 135 (Medium) and sliced. Season with SPOG or I am a fan of Montreal Steak Seasoning. You may like my Smokey Au Jus, popular stuff around here, to dip the meat or sandwiches in. Good Crusty Bread, Sauteed Onions, Melted Swiss and Horseradish...Now I am hungry!...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
    Last edited: Nov 3, 2015
  3. rc4u

    rc4u Fire Starter

    thanks for recipe I will try it. also thanks for conformation on the cook....I do like Au Jus...jeff

Share This Page