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Ideas for a small (2-4 lb??) beef smoke

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    Ideas for a small (2-4 lb??) beef smoke

    I need a recommendation for smoking beef much smaller than brisket—- really want to try a low ‘n slow smoke on some beef, but limited in size due to a Smokey Joe right now, so brisket is out of the question... have a TP17 arriving tomorrow, itching to do an all-day cook with beef, what cut? Chuck roast? Round roast? Want something that I can use for a long cook that will come out tender... ideas?

    #2
    A smallish chuck would be nice. Also think about maybe some beef ribs. Yum!

    Comment


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      +1 on the chuckie

    #3
    Chuck roast or short rib plate.

    Comment


      #4
      Chuckies come around 3lbs here. We love them better than brisket. Low n slow to either pull or take off a little early and slice.

      Comment


      • Jfrosty27
        Jfrosty27 commented
        Editing a comment
        Or “poor mans” burnt ends. I am doing those tomorrow. Yum.

      • patcrail
        patcrail commented
        Editing a comment
        Jfrosty27: what are “poor man’s burnt ends”?

      • HawkerXP
        HawkerXP commented
        Editing a comment
        "Poor man's" burnt ends are made out of a chuckie (poor man's brisket)

      #5
      Chuckies are a hard cut of meat to find here so I go with round roast
      Just put this on our BKK, will rotate a quarter to half turn every 50 mins or so cook to inside temp of 140ish
      Have had great results but have to cut meat relatively thin
      Attached Files

      Comment


      • rickgregory
        rickgregory commented
        Editing a comment
        Round is very lean if it's the cut I'm familiar with. How do you keep it from drying out? And... what do butchers do with the chuck roast there?? grind it?

      • smokin fool
        smokin fool commented
        Editing a comment
        rickgregory last message on iPhone many booboos
        ! cook to 130-135 at 300ish then wrap in cambro for at least 1 hour its not dry at least to our taste.
        Great smoke ring and bark on our BKK
        And yes chuck up here is ground into burgers....idiots....

      #6
      Yeah a chuckie. Get something nicely marbled, treat it like brisket from a seasoning standpoint.

      Comment


      • HawkerXP
        HawkerXP commented
        Editing a comment
        Cook it like a brisket. Low n slow, anywhere from 225* to 275*. Start checking for probe tender around 190* internal. Should be about ready at 200* internal. Probe tender is what you are shooting for. Don't forget to let it rest either wrapped in a towel in a cooler or in your oven at it lowest setting.
        Last edited by HawkerXP; June 20, 2020, 01:08 PM.

      • patcrail
        patcrail commented
        Editing a comment
        Thanks, HawkerXP! I’ve been trying to figure it out from other posts & topics here, but couldn’t really sort that part out! Gonna give it a shot and I’ll post pics!

      • ColonialDawg
        ColonialDawg commented
        Editing a comment
        Nah, cook hot and fast at 275-300, then wrap with foil when the crust sets and cook until probe tender. Let the debates begin! Gotta love BBQ.

      #7
      Round and chuck are both good ideas. Please don't use a more tender cut of roast.

      Comment


      • patcrail
        patcrail commented
        Editing a comment
        Not a chance! There’s better uses for those!

      #8

      Check this out. https://pitmaster.amazingribs.com/fo...roast-hot-fast

      I know these aren't your cookers but have good info
      https://pitmaster.amazingribs.com/fo...-barrel-cooker
      Last edited by HawkerXP; June 20, 2020, 01:40 PM.

      Comment


        #9
        Take a look at the Baltimore Pit Beef Recipe on the free site. We do one a week just for our weekly roast beef needs.

        Comment


          #10
          I agree with a chucky. Try to f ind a nicely marbled one. Short ribs would also work, but a chucky is more forgiving.

          Comment


          • smokin fool
            smokin fool commented
            Editing a comment
            And that is the problem with round, hit the mark and its great miss the mark shoe soles

          #11
          Love cooking short ribs .... the shorties that are cut up at the grocery store are great. Lot of fun to cook, great flavor, very beefy

          Comment


          • IowaGirl
            IowaGirl commented
            Editing a comment
            I have only smoked one batch of beef ribs, but I have to say they were a real treat and I want to do more. If braised like pot roast, they would make a tasty meal, but cooked on the smoker ... they were outta this world.

          #12
          +10 on the chuck roast.

          Comment


            #13
            My vote would be a chuck roast too.

            Comment


              #14
              I always like smoking a good tri-tip.

              Comment


                #15
                Sorry for delay posting this but here is finished round roast from yesterday.
                Let it go over 130, done a bit more than I like but still tasty.
                Attached Files

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