I know this is similar to other posts here, but is just a little different.
I want to smoke some beef for 5 - 8 guests. I'll use my stick burner and am certainly open to wrapping and finishing in the oven after bark is well established.
While I love brisket, I'm not looking for that type of commitment of $ or time.
I love short ribs, would love something that took a tad less time, but am open to them.
Loved smoked chuck, but have only done it for pulled beef. I'l prefer something that I can slice.
Is there a cut of beef that I can smoke that will result in flavorful, juicy and tender slices or chunks that won't require 1/2 the day in the smoker?
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Prime rib and chateaubriand (tenderloin or filet mignon roast, essentially) come to mind, if your budget allows. Chucks can be sliced too, but they can still be tough if only taken to the slicing temp range. I've even done a eye of round roast, I called it the "poorer man's prime rib", since 'poor man's prime rib' is already a thing. If you're careful to dry brine ahead of time and to take it only to medium rare and serve with a board sauce it's great on the cheap.
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jjdbike I cook both the exact same. Neither will take long to cook, even at 225*. Maybe 90 minutes at the most to get to 110 or so. If you keep the picanha as a roast, cook wise, it’s going to be the same as the tri tip. And the Picanha will have a fat cap for the finish with a sear. And then slice thin. It will turn out great!
Prime rib and chateaubriand (tenderloin or filet mignon roast, essentially) come to mind, if your budget allows. Chucks can be sliced too, but they can still be tough if only taken to the slicing temp range. I've even done a eye of round roast, I called it the "poorer man's prime rib", since 'poor man's prime rib' is already a thing. If you're careful to dry brine ahead of time and to take it only to medium rare and serve with a board sauce it's great on the cheap.
Challenge I have w/ Prime Rib and other steak like cuts is my wife likes well done. Not many cuts can be taken much beyond medium rare and still be moist and flavorful.
I like the size of a nice prime chuck. I wonder if I blade tenderized and hammered it a tad, brined it, smoked to 195, then sliced across the grain... worth a shot?
I'm leaning towards trim tip smoked like a brisket, but I'm still thinking about a prime chuck, blade tenderized, hammered a tad, brined, smoked low & slow to 195 and sliced.....
I'd love to hear your opinions or experiences on this (i.e. chuck low & slow & sliced).
I'm also dyng to try Trimming Tip like a brisket. I'll start a new thread on that. Please comment in that one if you have any experience with it.
I'll echo the above comment about a round roast, then there's always a sirloin tip or blade or rump roast.
Around here chuckies, tri tip and picanha get ground up into hamburger meat.
Not a long smoke maybe 2-3 hours at 260-280 to an inside temp of 130ish depending on how rare you want your beef.
Slice it as thin as possible and enjoy.
I get the dilemma of your wife wanting well done so this may not be the way to go. I have a SIL I cook old rubber boots for as I can't bring myself to cook meat past death like she wants.
I'll echo the above comment about a round roast, then there's always a sirloin tip or blade or rump roast.
Around here chuckies, tri tip and picanha get ground up into hamburger meat.
Not a long smoke maybe 2-3 hours at 260-280 to an inside temp of 130ish depending on how rare you want your beef.
Slice it as thin as possible and enjoy.
I get the dilemma of your wife wanting well done so this may not be the way to go. I have a SIL I cook old rubber boots for as I can't bring myself to cook meat past death like she wants.
Thanks,
Not looking for sliced roast beef sandwiches.
I'm seriously considering two diff cuts at this point. I'd dry brine, slather, rub, smoke low & slow, wrap, rest slice. I'm open to blade tenderizing and or hammering.
Tri - Tip: Done like a brisket. Many vids out there on this. All seemed to have a positive outcome. It's a tad pricy in my area.
Chuck Roast: I have a source for nice prime chucks. I've done low & slow to 210, pulled for sandwiches. Was great! Considering blade tenderizing, brine, slather, rub, low & slow, wrap when bark is established, take to just probe tender, 190 - 195 ish. Slice like brisket.
My fall back is smoked beef short ribs. I've done these a couple times. Came out great.
I'd appreciate any thoughts, suggestions and experiences that you can share.
Thanks in advance!
JD
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