What type of roast is this and how best to smoke it?

Discussion in 'Meat Selection and Processing' started by rockinthebakken, Sep 26, 2013.

  1. Hey all, I have been reading on this forum quite a bit and would first off like to say that I think it is the best source of info on smoking on the web. There are lots of informative discussions. This is my first post.

    We get all of our beef from a local grower by the quarter beef. It has always been great beef. The roasts are just labeled beef roast and I am not sure which cut I am looking at here, but I am going to smoke it this weekend. I am guessing it is part of the chuck but not too sure. There are bones. Hopefully these pics tell the story. We have just been throwing these in the crock pot for years and they are good that way. What cut is this? Is this a good cut to smoke? If so would it be one you want to bring to a higher temp so the fat breaks down? Trim fat or leave on? Smoke in foil pan of shallow liquid or just on the rack? Dry rub or brine? Thanks for your responses in advance!

     
    Last edited: Sep 26, 2013
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Looks like a chuck (not sure about which of the seven cuts, though, right now), judging from the bone away from the label, and what appears to be a tendon on the lower left.

    Can you snap a pic of the back side of the package and post it? Would make a positive ID easier without the label covering it.

    EDIT: Didn't read your whole question before I replied (DUH!!!), but smoke on open grate with a drip pan underneath, and use the drippings (defatted) for a Au Jus, or add veggies to the pan when you start for a smoked pot roast style of meal. Rub with salt, pepper, onion and garlic will suffice. Smoke low & slow around 220-225* to an internal temp of around 200* for pulling/chunking it up, or 180-185* for slicing...slice on a bias, as cross-grain would mean slicing across the entire roast. Hickory, mesquite, cherry, maple, pecan in any combinations you like, for smoke.

    Eric
     
    Last edited: Sep 26, 2013

  3. Here it is out of the packaging.
     
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  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    That would be the seven-bone chuck...typical pot-roast cut, but also very good from the smoker, and especially as a smoked pot-roast meal as mentioned above.

    Eric
     
  6. Thanks, Eric.
     
  7. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Any time. BTW, welcome to the SMF Family!!!

    Eric
     

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