First Attempt; What Beef to Select.

Discussion in 'Beef' started by tripwire759, May 17, 2014.

  1. Good morning guys, I'm seasoning the MES30 today and headed to the store. Looking to smoke tomorrow but not sure what to get for my first attempt. Any suggestions would be helpful. Thanks!

    Dave
     
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Whole chickens or pieces of chicken are always good to start with. If things go horribly wrong, you're not out a lot of $$$.
     
  3. flgatorguy87

    flgatorguy87 Fire Starter

    Chicken thighs are cheap and wonderful when done properly...which isn't hard.
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    As stated above, chicken is a good start or ya mentioned beef.... Ya could do a Chuckie, that'd be a good smoke for ya too !
     
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    If you are hankering for beef, and you like your meat midrare to medium, get a small top, bottom or eye of round roast (or a rump roast).    Coat with olive oil, kosher salt, coarse ground pepper, onion power and garlic powder (or granules).

    Smoke it at 225 until it reaches an internal temp of 127 - 130.   Remove from smoker, tent with foil and let rest for about 20 mins.   Then slice across the grain.

     
  6. rstr hunter

    rstr hunter Smoking Fanatic

    Personally, I think that pork loins or prime rib are about the easiest smokes out there. Always a great result.  Good Luck.
     
  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Yeah, they are easy smokes.  Thing about the PR is that the price scares people, especially when they are first starting out as even a small one can run $60+    Don't know about you, but I would hesitate to experiment too much with something at that price, especially when I could get a rump or eye of round roast for $12    [​IMG]
     
  8. It all sounds good. The wife stopped me from purchasing to much meat (it that a real problem?) but I got a chuck roast. I plan on throwing smoke bacon wrapped jalapeños in with it. I'm keeping the fingers crossed.
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    If ya need some help or pointers on the Chunkie, just ask and we'll help ya out !
     
  10. deansomers

    deansomers Smoke Blower

  11. Dean, no worries; I'll take whatever people want to put out there.

    Dave
     
  12. Well I guess it will have to wait until next weekend boys; the heating element in my smoker won't heat up. :icon_evil:and I'm over pissed. At least Bass Pro has stated I can bring it back tomorrow since they are expecting a new shipment tomorrow morning. I'll season it tomorrow but I guess I'll grill steak tomorrow and do the Chucky on next Friday.

    I guess it gives more time to study.
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Sorry, that freakin stinks ! Thumbs Down. Dang, feel for ya !
     
  14. But wait...reading is fundamental and this forum is great! Found you have have to use both the temp and the timer. It is 930 at night and it starting to season. Time to rub the chuck.
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

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