Discussion in 'Meat Selection and Processing' started by kjbrown20, May 8, 2012.

  1. I was thinking about trying to smoke a roast this weekend, just not sure what kind of beef roast I want to try. Any suggestions?
  2. pops6927

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

    Sirloin tip or rump is good!
    Last edited: May 10, 2012
  3. I'm going to try a bottom round roast this weekend.  I've read some debate as to whether that's a great cut to smoke or not, but what the heck?  I'll let it go low 'n slow, maybe make some of Chef Jimmy J's au jus with it, and see what happens.  A few strips of bacon on top can't hurt, right?

    I considered just throwing it on the rotisserie (on the gasser) but quickly realized that was crazy talk and went back to plans for the smoker.
  4. greenrn

    greenrn Fire Starter

    I have been wanting to smoke a roast. But didn't have very good luck with my brisket. I have had good luck with turkey breasts, ribs, and pork butt so far. Can't wait to see how your roast turns out :drool
  5. I have smoked a couple of arm roast and they have turned out great.  There are pictures of it up on here.
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     Kind of depends on what you want to spend and how many people to feed. Rib Roast aka Prime Rib is a favorite of mine but rarely drops below $8/Lb so I only make them a couple times a year. Top Butt aka Top Sirloin is a great choice and cheaper. An Eye Round is not too big and there are the various cuts from the Top and Bottom Round. Anything from the Round will be cheap but can be pretty tough and dry a sand if you cook them beyond 140*F (Medium). In any event I will post the Smokey Au Jus in case you want it. Good Luck...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    I hope you Enjoy these Recipes...JJ
  7. Thanks for the suggestion I want to do the Prime rib but its pretty pricey. After all this wife decides she wants a smoked chicken for Mothers Day. Oh Well will do a roast next weekend. Thanks again
  8. Prime rib is my favorite but I can only afford it when its on sale. I have done a couple of bottom rounds that turned out very well but I only cooked them to 130 degrees. A bottom round was my first try at smoking beef and once I tasted hickory smoked beef I was hooked. I wouldn't even consider smoking beef without Chef JJ's Au Jus in the smoker with it.  
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     [​IMG]  Awww thanks Buddy...JJ

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