ready to smoke some beef...........

Discussion in 'Beef' started by bob1961, Jun 27, 2010.

  1. bob1961

    bob1961 Smoking Fanatic

    i have a 3.5 pound roast beef with hardly any marbling in it and most fat trimmed off outside of it before i froze it....thursday i'm smokin it to make pulled/shredded beef and was wondering do i follow the 160/165 temp then foil to 200 degrees just as i did a pork butt....i'll have a pic of it after it defrosts to show the cut i have as i'm prepairing it.......bob

    ....
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    What cut is it? Personally I find many beef cuts just don't have the fat content to do pulled beef and dry out too much. They are much better if smoked to rare or medium rare and sliced for sandwiches
     
  3. flash

    flash Smoking Guru OTBS Member



    I agree. With out the fat content, it will be very hard to pull. I would shoot for a 130 to 140º internal temp, depending on the cut and slice this puppy.
     
  4. bob1961

    bob1961 Smoking Fanatic

    ok so bout 140 and slice some steaks, thx guys [​IMG]  ............bob

    ....
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I also agree with Jerry (piney) and Flash and think I would plan on slicing this hunk of meat. Then I would take it to maybe 140° for a med rare to rare on the inside section and then slice it  for some mighty yummy sandwiches.
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Slice it as thin as you can and you'll be rewarded with some great sandwiches
     
  7. bob1961

    bob1961 Smoking Fanatic

    thx again guys [​IMG]i was also thinking bout slicing them bout an inch thick and bout 10/15 min a side on the grill to get some more smoke flavor added.............bob

    ....
     

Share This Page