Tell me what to smoke!

Discussion in 'Beef' started by shelton573, Jun 26, 2015.

  1. shelton573

    shelton573 Meat Mopper

    As far as beef goes, I have only smoked cheese burgers and a couple of ribeyes.  I have been wanting to smoke some cut of beef for a while now but cant settle on what I want to do.  Tri-tip is out of the question because it seems like Iowa don't allow that cut of meat.  I am wanting a cut I can smoke to med rare then reverse tell me what cut I should try!  Open to any suggestions and how to cook, what wood to use, etc.  I have some Big Poppa Smokers double steak rub I want to try as well but I'm open to seasoning suggestions.  Thanks for any input!

  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Yeah, Tri-Tips are among my favorite for reverse sear...thing is, they a few and far between as there are only 2 per animal. Prices here are sky-high now...they price it higher than tenderloin, lately, and you have to request getting on a list to get them....[​IMG]...I opt out...I'll wait 'til I go someplace that has them sitting in the cooler and grab an arm-load (last time that happened was 2 years ago).

    Maybe this will help you decide what to go for next...pretty realistic descriptions of the primal cuts and their respective sub-primals:

    Credit to Pops6927 for posting it HERE.

    BTW, eye of round should work nicely for reverse sear...just roll it slowly or prop it over a glowing bed of coals for an even sear

    Last edited: Jun 26, 2015
  3. shelton573

    shelton573 Meat Mopper

    Thanks for the info and the link Eric! I plan to smoke whatever cut I do at 200-225. Thought about doing a blend of hickory and cherry for the smoke. Will that work alright with beef?

  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    In my opinion the Ribeye is the best for reverse sear. Second place is the New York Strip. b
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    You're welcome. Probably try to target the 225* range for the start, just to pasteurize the surface quickly...then drops in temp of a few degrees won't hurt anything with intact whole muscle meat. Hickory/Cherry blend is a good combo for most cuts of with a sweet finish from hickory, and a heavier but slightly sweet overall profile from the cherry...the cherry seems to balance out the hickory somewhat, IMHO. I use that very combo quite a bit, myself...sometimes I even add some pecan for a bit more depth. Either way, I've never had complaints from anyone...not even from somewhat finicky eaters.

    If it's a larger roast that has had the bone removed and then folded together to create a boneless roast, this should be treated as a compromised muscle and is recommended that the 40-140*/4-hr guideline be adhered to. Info on that is found HERE, if you need it. Basically, in these instances, you want to hold a 225*+ chamber temp at least until the meat has passed through the 40-140* internal temp range in 4 hours (or less). I would take it a bit further by adding that US Food Code recommends holding beef at 135* I/T for 30 minutes before serving (to pasteurize it internally), if 135* will be the finished temp...been a while since I read that portion, so anyone, please, correct me if I'm wrong, as I personally don't practice that method. Point is, I know best what I learn AND use...don't use that one, so...I could wrong.

    Anyway, just thought I'd toss out a few short-cuts for you to get you rolling easier and sooner...whatever you choose, have a GREAT smoke!!!

    Dang, just re-read this...I must be tired...LOL!!!

    Last edited: Jun 27, 2015
  6. shelton573

    shelton573 Meat Mopper

    Thanks for the info Eric! Unfortunately I didn't get to fire up the smoker this weekend. Life, a birthday party and large amounts of beer happened lol! Hoping to give it a try this weekend when I go to my brothers for the 4th. They seem to have a better beef selection down there too so maybe I will stumble on a tri tip if I'm luck but will settle for something else. I'll keep you all posted!


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