Can I smoke a very lean beef shoulder roast rare like I would a sirloin? Bought it by mistake cause I was In a hurry. Can I keep it rare and slice it thin for sandwiches, or will it still be tough to eat? Would it be better to just cook it like a brisket?
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I recommend Baltimore Pit Beef. Normally done with parts of the round but slicing thin and across the grain should work. Just a thought.
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I go the sous vide route with cuts like sirloin tip roasts. That cut I would cook to slice (185-ish) or pull (210).Comment
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On the tougher beef parts (round, flank, etc.) I sous vide at 131*F for 24 to 48 hours. Makes for a very tender eating experience and the flavor is all good beef. Smoking to 205*F and pulling should also work for some very tasty sandwiches or dinner entree.
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You may, I don't know if you can or not...😁LOL
Slice it thin, and don't forget pictures. Thank you
PS Sorry I still dislike my 5th-grade teacher.Comment
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Beef shoulder. Dry brined over a day. Applied the cow rub. Smoked at 225 for 2 hours to 130 degrees and the let it sit under foil for about 40 minutes and then sliced. Not bad. Very good flavor. I cut it as thin as I could.Attached FilesComment
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HWMO and I buy the cheap roasts when they go on sale and toss them in the sous vide for 72 hours. we jsut put the pot int he sink and let it do it's thing. Sometimes We'll pop them in the smoker and add some cold smoke then reverse sear on the flat top. Then, slice across the grain and it is SOOOO tender and delish! best part is, those tough, lean cuts have great flavor. doing a long sous vide makes them wonderfully tender. best of both worlds.Comment
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