what cut to buy for a nice roast beef?

Discussion in 'Meat Selection and Processing' started by elitheterrible, Oct 18, 2015.

  1. I want to smoke a nice beef roast for French dips and roast beef sandwiches, but I would like some suggestions on the cut I should use, and prime rib is out of the question. (can't afford it!)
     
    Last edited: Oct 18, 2015
  2. b-one

    b-one Smoking Guru OTBS Member

    Tri tip! Go with a reverse sear make sure to cut against the grain.
     
  3. I like chuck roast. For Me it has just enough fat for flavor and can be very tender. Sliced thin it makes great sandwiches. Sometimes you can catch them on sale. I think they are worth the money. CF
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    In decending order by expense...Short Lion, Top Sirloin, Bottom Sirloin (Tri-Tip Roast), Chuck Eye Roast, anything from the Round, Top, Bottom, Rump. Eye Round. Most important is not to let the Internal Temp (IT) to go above 140°F. I like to smoke to 120 and let it rest to 130°F. Below is my Smokey Au jus Recipe...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, drag quickly across to 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.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
     
    elitheterrible likes this.
  5. I like using sirloin top roast. It can be a little pricey but well worth it IMHO.
     
    Last edited: Oct 18, 2015
  6. thank you very much gentlemen!
     
  7. tropics

    tropics Smoking Guru SMF Premier Member

    Top Round as they say top to the bottom,bottom to the top

    top round goes to the bottom (oven) Roast Beef

    bottom round goes to the top (Stove top ) Pot Roast

    JMHO

    Richie
     

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