Gooseneck advice?

Discussion in 'Beef' started by grabbobbq, Jul 22, 2011.

  1. grabbobbq

    grabbobbq Newbie

    Hey guys been lurking here forever and wish I had had more imput on the site!  Anyway this weekend I have 3 30# goosenecks to cook and was looking for some advice on time/internal temp/cooking temp!  Anything you guys have to say will be greatly appreciated!
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

  3. meateater

    meateater Smoking Guru SMF Premier Member

  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The 'gooseneck' is the bottom, eye and rump roast section of the round (basically everything except the top round).:


    Are you planning on pulling them or roasting and slicing them?  Just like a brisket if you're going to pull them, go up to 205°; if you want to roast and slice, go to as low as 135°.   There is not the same connective tissue on the hind leg as there is on the forequarter and it might be drier, so marinating first may be in order.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
  6. grabbobbq

    grabbobbq Newbie

    Thanks everyone!

    Pops, I think Im going to slice although I would like to see how they would turn out pulled.  I was also thinking about cutting the roast in half.  What temp would you recommend for slicing?  135-140, cooked at 350?
  7. venture

    venture Smoking Guru OTBS Member

    Thanks Pops!  I was thinking clams until he said 30#??

    Good luck and good smoking.
  8. I was thinking that was a real big goose to have a neck that big. [​IMG]
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes, in that range depending on how rare you like it; you can do them at 250° or so for a little more tenderness instead of 350°.  Cutting the roasts in half would allow another surface area for rub, etc. too, and give more variance for greater variety (more well done on the ends, rarer in the middles).  Do the goosenecks have the heel of the rounds removed from the bottom rounds?    You could cook those separately and pull them.

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