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?
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Ideas for a small (2-4 lb??) beef smoke
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Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
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Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
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Club Member
- Jul 2016
- 9390
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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.
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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?
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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....
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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.
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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.
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Club Member
- Jul 2016
- 9390
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
Check this out. https://pitmaster.amazingribs.com/fo...roast-hot-fast
I know these aren't your cookers but have good info
Last edited by HawkerXP; June 20, 2020, 01:40 PM.
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Club Member
- Apr 2016
- 18124
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I agree with a chucky. Try to f ind a nicely marbled one. Short ribs would also work, but a chucky is more forgiving.
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Founding Member
- Jul 2014
- 5568
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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