Lean beef.

Discussion in 'Beef' started by eppo, Apr 2, 2011.

  1. eppo

    eppo Meat Mopper

    Say you were smoking a pot roast, would you just smoke it until its 160(medium) and call it a day? My butcher calls it a french pot roast, and its 6 pounds.

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  2. thebarbequeen

    thebarbequeen Smoking Fanatic

    Is it a chuck roast type pot roast? or more like a roast beef, rump roast? Chuck roasts usually need to be cooked pretty tender - check the beef posts, search "chuckie".  Let us know what you decide to do and how it turns out.  Good luck! [​IMG]
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Like Barbe say's you really need to know what you have. If it's a chuck roast it needs to be smoked much like a pork butt. 
     
    Last edited: Apr 2, 2011
  4. eppo

    eppo Meat Mopper

    I think its leaner than chuck.

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  5. eppo

    eppo Meat Mopper

    Last time I tried one, I think I over cooked it, took it out at 185, wrapped at 165.

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  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I'm not sure exactly what cut you have but as has been said if it's like a chuck roast then smoke it about like a brisket. If it's something like a top sirloin roast then take it to about 140-145 and slice it thin for some great sandwiches. I usually try to keep some smoked thin sliced top sirloin in the freezer for sandwiches
     
  7. eppo

    eppo Meat Mopper

    Here it is:
    [​IMG]
    [​IMG]
    [​IMG]
    Pulled it at 153, probably could have pulled it out at 145

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  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    How did it taste? Was it tender & juicy?
     
  9. tyotrain

    tyotrain Master of the Pit

    Looks good.. so how was it?
     
  10. eppo

    eppo Meat Mopper

    The thicker part was. Think if I took it out sooner it could have been better. It was good though. Not as good as the beef ribs :)

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  11. pops6927

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

    That's an arm shoulder roast, cousin to the chuck, very little internal fat which made it drier than the chuck, but still a good cut of meat; you would want to pull it a little sooner.
     
  12. eppo

    eppo Meat Mopper

    Props to someone who can name a cut of meat by looking at a cooked piece!

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  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's why it says trusted authority under Pops name!
     
  14. venture

    venture Smoking Guru OTBS Member

    Pops always hits it.  I like to know my meat, but seeing it cooked, I was scratching my head.

    Thanks Pops, we owe you!

    Good luck and good smoking!
     

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