What cut for roast beef?

Discussion in 'Beef' started by lspencer23, Sep 30, 2015.

  1. lspencer23

    lspencer23 Fire Starter

    For any of you that have made roast beef what cut of meat works the best and is not terribly expensive? Thanks in advance
     
  2. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Any of the rounds will work. I like eye round for its uniform size. But bottom round and top round will definitely work. I've seen some guys use sirloin tip but that's more expensive around here. Do a search of roast beef threads and you'll get all the info you need. Good luck and be sure to share some pics when you make it!
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I use the sirloin tip roast
     
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    If your looking for pit beef, I'd use a chuckie.  For a sliced medium rare roast beef, a tri-tip.  Just my preferences.

    Mike
     
  5. mummel

    mummel Master of the Pit

    I just bought a top round at Costco.  Beautiful piece of meat.

     
  6. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    All good suggestions above.  For roast beef my pocket saving favorite is the Cross Rib Roast, cut from the chuck, lean and uniform, but evidently not available everywhere.  Very flavorful.  Usually comes already tied up into a nice round roast.


     
  7. lspencer23

    lspencer23 Fire Starter

    So many choices!! Lol
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I like Eye of the round. 

    A full smoker is a happy smoker 

    DS
     
     
  9. inkjunkie

    inkjunkie Master of the Pit

    Excuse the ignorance...Pit beef?
     
  10. phatbac

    phatbac Master of the Pit

    I am a big fan of the eye of round as well. I also like the sirloin tip roast too. Eye of round is usually cheaper (3.50/lb or so here) while sirloin tip was like 4.30 or so per lb.

    here is a sirloin tip i did about 5 weeks ago...


    smoked to 142 IT and let rest for about 45 minutes....


    made some great sammies for the whole family and to take to work for like a month.

    Happy smoking,

    phatbac(Aaron)
     
  11. inkjunkie

    inkjunkie Master of the Pit

    This is one of the things on my "to do" list. Pretty sure I asked about it a while back and got 0 responses.
     
  12. lspencer23

    lspencer23 Fire Starter

    Thanks for all the feedback, i think i will go with something a little cheaper at first like the eye of the round then when i find how i like it,i will go to the local cash and carry and get a 15lb sirloin tip =)
     
  13. lspencer23

    lspencer23 Fire Starter

    I think it will be hard for it to not,be good either way lol, sounds like you would have to try and puposely mess this roast beef smoke up lol or do the by od awful thing of overcooking it!
     
  14. paul6

    paul6 Meat Mopper SMF Premier Member

    I was going to say a Chuck is your best bet but after looking at those picks I would say those boys are cooking some pretty Roast's !!!!
     
  15. lspencer23

    lspencer23 Fire Starter

    I ended up getting a round tip roast about 6 pounds looked at a chuck rib roast but went with this one gonna smoke it using hickory chunks as i feel mesquite is too heavy and apple is too light
     
  16. lspencer23

    lspencer23 Fire Starter

    Didnt get a pic of it before adding spog and worchstesire sauce but 6 hours on and it has good color=)
     
  17. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Hi inkjunkie,

    Pit beef is what I call bbq beef.  Like pulled pork only its beef.  The sandwich shops around here call it bbq beef and put it on a po-boy.  I used the term pit beef because the stuff at the sandwich shops called bbq beef has never seen a pit or smoke.  It's roast beef debris in bbq sauce.  It's delicious on a sandwich but I wouldn't call it bbq!

    Mike
     
  18. inkjunkie

    inkjunkie Master of the Pit

    Thanks, I figured it was pulled beef. Took me several attempts to get "pit beef" right, wasn't til we tried the Dutch oven that I got it right. Several hours in smoke, into the DO with some Fireball and wait for the "magic" to happen....
     

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