Hello, I bought a big ol' slab of beef round tip from Costco and I intend to drop it in my smoker and then cut up into cubes for a stew. I was reading up on the desired temp and the sources said it should be cooked to medium rare temps. I know that a chuck roast should be cooked to around 200 so I just wanted to check with you experts to get some confirmation on the temp for that cut. Thanks!
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That cut is none too marbled, fairly lean, so low and slow is not the way to go. If it's going to end up in stew, I'd just smoke it at a low temp, 200 or so, so that it can spend as long as possible in the smoke before you pull it. Not sure what the best temp to pull it would be given that it's going in the pot next, but I'm betting around 120F/50C or even cooler -- many other beefmeisters in these here parts who I'm sure can do that
Good luck!
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If your smoking as a round roast cook to at least 130 inside temp for medium rare.
In my case most like medium so I take it to 140 inside temp.
I've taken it up to 150+ and its still not bad, you still get some pink in the meat.
Let mine rip at 270-300, its not a long cook so keep an eye on the temps.
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How long are you going simmer the stew for? Personally I would smoke to about 115, cube, and then brown the meat and onions directly in the stew pot, deglaze, and then start the stew from there. Just my 2¢Comment
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Thanks everyone for your input. Time allowing, I hope to simmer the stew for about 2.5 hours. This will be a real test for my smoker since it'll be put to work in about 10 degree weather. I have a remote temp sensor which will help me monitor.Comment
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