Need Your Help. Beef slow cook/smoking ideas

Discussion in 'Beef' started by thunderdome, Nov 19, 2009.

  1. thunderdome

    thunderdome Master of the Pit

    Awhile back I built a smoker out of an old compressor tank, with the fire box below the tank. Anyhow, I have smoked a lot of pork butts, beer can chickens, salmon, brisket, etc

    I need some ideas, particularly in hte beef department that aren't brisket or tri-tip.

    I see all these relatively inexpensive cuts of beef at the store. Some are huge, some aren't so big. I wouldn't have a clue what to do with 90% of them. I would like some suggestions on something I can slow cook that is beef. Any other suggestions are appreciated as well.

    My setup is mesquite wood primarily with my pecan stash dwindling.

    Any ideas you want to throw my way would be appreciated!
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I genrally treat big hunks like a brisket, cook and pull. Different cut have a little different taste.
    However, I sometimes cook to a Med,/rare , using a probe thermometer to watch IMT,then at 165*F or so I pull , rest and enjoy the meal.
    Clods are really good pulled.Chuck is good at Med.Rare.
    hope this helpsand,SMOKE HAPPY
    Stan aka Old School :)-
  3. thunderdome

    thunderdome Master of the Pit

    My wife prefers anything cooked past medium rare. I like it any which way but well done.

    I wanna try somethin low and all-day-slow this weekend. Is a clod what you'd suggest?
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I am of the opinion that anything that can be cooked in an oven can be smoked in a smoker...

    Take a family favorite and experiment with it in the smoker...[​IMG]
  5. fire it up

    fire it up Smoking Guru OTBS Member

    Well my first suggestion (if you can get a good price on it) would be chuckies, doesn't get much better than a chuck roast or two seasoned, smoked and shredded.
    One thing I love to do with chuckies (can also be done just fine with a bottom round) is an Italian beef smoke, smoke the meat (seasoned with Italian seasonings) till 205, shred it, add to a pan of smoked beef broth and cook an additional hour or som then serve of hoagie rolls w/provolone.

    Also if you can find an eye of round roast they are fantastic, smoked till med-rare such a great cut of meat.

    You could also give some beef ribs or a meatloaf a try I suppose.
    Also something to think about when doing brisket, if you do a full packer save the point and turn it into burnt ends.
    You could always take the leap into the world of curing, rub/inject/brine a cut of brisket properly and transform it into some corned beef, then season and smoke that bad boy into one hell of a fine homesmoked piece of pastrami goodness.
  6. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I agree with Fire it up.. Chuckie or eye of round.

    Dont be afraid of the Brisket. It's Cheap meat that doesnt get any better.

  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Check some of the posts by Dude.... he does some real nice chuckies [​IMG].
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would also go with fire on this too. A chuckie and I like the sirloin tip roast alot too. Just take the chuck roast to about 205 and it will just fall apart in your mouth Now for the sirloin roast I like rare but if not you want to take it too about it to about 165-170 maybe for med to well done and maybe alittle more like you like it in the middle. I do them and eat it for dinner and let it hang out in the refrig overnight and then slice it for sandwiches. It's that good[​IMG]

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