What do you recommend?

Discussion in 'Beef' started by turfmunch, Feb 3, 2008.

  1. turfmunch

    turfmunch Fire Starter

    I want to smoke som beef next weekend but I'm not sure what I want to do.

    All that I do know is that I want to slice it rather than pull it and I do not want a brisket.

    I'm thinking maybe a tenderloin, a prime rib or a roast of some sort.

    What do you all recommend?
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    To me, those french dips I just have to try, they look mouth watering !!!
    Good suggestions Walking Dude.
  4. homebrew & bbq

    homebrew & bbq Smoking Fanatic

  5. camp_cookie

    camp_cookie Smoking Fanatic

    Chuck roast is always a nice choice.
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    ooooh, smoked prime rib, slirp, slirp, slop slop, anybody got a towel? [​IMG]

    Not a cheap piece of meat, would take some work but the results would be fantastic. Otherwise I think a nice roast that could be sliced thin for sandwichs or hot beef would be an excellent choice.

    Good luck with whatever you decide!
  7. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    I just did a chuck roast a few weeks ago... it turned out GREAT!! and it was a good deal... one of them half price deals...... just rubbed with Jeff's rub...at 145 started sprayin some apple juice and worchester... 165 wrapped til 195 then wrapped in towel and coolered it for an hour... it fell apart... if your wantin sliced pull her off earlier than that....
  8. turfmunch

    turfmunch Fire Starter

    Any other ideas? I'm going shopping tomorrow.
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    i take it then, you have yet to do a beef?

    smoke wise?
  10. turfmunch

    turfmunch Fire Starter

  11. lcruzen

    lcruzen Master of the Pit OTBS Member

    Sounds to me like your looking for something to slice with a medium rare doneness. I'd try to find a top round roast the size that fits your needs. Season it up with rub and smoke @ 225o - 250o unitl you get an internal temp of about 135o. Slice across the grain and should be juicey and tender.

  12. glued2it

    glued2it Master of the Pit

  13. lawdog

    lawdog Smoking Fanatic

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