Hey Everyone!
Still new to this, and learning everyday. So far on my smoker, I have only done Pork Ribs, Loin, and Chicken. I want to take a foray in to the beef world now. I went down to the local grocery and took a good look through the meat section. This is what I found:
Sirloin Tip Roast
Outside Round Roast
Whole Outside Round
Whole Inside Round
Whole Strip Loin
Can anyone shed some light into these? What I would specifically like to know is are these good cuts, which work best for smoking and why, and which work best for steaks and such.
Thanks in advance!
Still new to this, and learning everyday. So far on my smoker, I have only done Pork Ribs, Loin, and Chicken. I want to take a foray in to the beef world now. I went down to the local grocery and took a good look through the meat section. This is what I found:
Sirloin Tip Roast
Outside Round Roast
Whole Outside Round
Whole Inside Round
Whole Strip Loin
Can anyone shed some light into these? What I would specifically like to know is are these good cuts, which work best for smoking and why, and which work best for steaks and such.
Thanks in advance!