Other Cuts of Beef to Smoke

[Buckeye]

Kin sumone tell me sum other cut of beef I kin slow cook? I don't jus wunna go pick any peece of beef an think it'll be sootable to slow cook. I noe that there needs ta be sum fat intwixt there summers, but I kan't alwaze tell how much fat/marblin' iz ackualee in it. Holler back...Jack 8)

[Fred]

Prime Rib :!:

[Buckeye]

Prime Rib :!:

That's a start..... 8)
How long r we talkin bout?
How low r we talkin bout? 200°?...225°?
Thanx Fredrick... :wink:

[BBQ101]

Pot roast!!! Paint it with horse-radish sear it in a fryin pan pop it on the smoker for a couple of hours. Just smoke ya some carrots and taters and a couple of onions then foil it all up together with a can of beef stock till it falls apart. Good eatin cheap!!! I do trim some of the fat off. Save the juices cause you gonna want some smoky gravy.

[Woodman]

Buckneck, Try beef "clod" , also known as "shoulder." We had some at Smitty's in Lockhart, but you had already gone home,(ya weeny.) I have also heard that the national dish of Yemen is a stewed ox ***** so you may want to try that. :wink: Woodneck

[Grumpy Gator]

Try a big old hunk of Chuck Roast. Get one with plenty of fat. Just trim some of the outside fat, but not all. Rub it with Bills #2 Brisket Rub / L&P. Cook at 220* - 230* for 3 hours/lb. Don't worry about the temp in the roast. There are so many different muscle groups in a chuck roast you'll drive yourself batty. 3 hours / lb.

You'll have a beautiful piece of meat that you can shred just like pulled pork.

[Buckeye]

Buckneck, Try beef "clod" , also known as "shoulder." We had some at Smitty's in Lockhart, but you had already gone home,(ya weeny.) I have also heard that the national dish of Yemen is a stewed ox ***** so you may want to try that. :wink: Woodneck

:twisted: :twisted: Takes more than a weeny ta wash ol Redneck's 5th wheel! :wink:
Thanx BBQinFl fer tha chuck roast tip 8)
Thanx 101 fer tha Pot roast tip 8)
Thanx Fredsan fer tha Prime rib ideer 8)
Thanx Woodox fer tha stewed ox pe.......whoa! :shock: :shock: :shock: :shock: ......tha "clod" tip

[Woodman]

Word is out that Bessie is lookin for new meat!

[Buckeye]

Word is out that Bessie is lookin for new meat!

Well, thar won't be no ox peter in her firebox :!: :twisted: (at leest when I'm around)

[Buckeye]

Fact iz, I ain't lettn' no uncircumsized Philistines round her. :roll:

[Grumpy Gator]

Is this TexasBBQRub.com or Fear Factor??? Ox Peter? Wasn't that on last week's episode??

[Dirty Ron]

Interesting idea Fred, with that standing/ prime rib.

BUT....

Putting that bad boy on a rotisserie ...wow. It is where it belongs.

[Woodman]

Interesting idea Fred, with that standing/ prime rib.

BUT....

Putting that bad boy on a rotisserie ...wow. It is where it belongs.

Ron, he has a rotissirie in his upright! :wink: Woody

[Dirty Ron]

But, I don't know if I'd smoke it, thats all. Nice bed of coals/embers under it.....aaaaa

[Buckeye]

But, I don't know if I'd smoke it, thats all. Nice bed of coals/embers under it.....aaaaa

So yer sayin smokin a prime rib may not be a good ideer? :? Shur hate ta mess up a prime rib.

[C-Town Smoker]

Buckeye, I've done prime rib 3 times and it was great each time. Monitor the internal temp and pull it off around 120 internal temp!

Prizzel Rizzel in the hizzel dizzel!! 8)

[Buckeye]

Buckeye, I've done prime rib 3 times and it was great each time. Monitor the internal temp and pull it off around 120 internal temp!

Prizzel Rizzel in the hizzel dizzel!! 8)

C-Town?...whut wuz tha tempizzle of tha cookizzle/pitizzle? :roll:
Primizzle Rizzle fo shizzle :!: :!:

[C-Town Smoker]

Buck, the last one I did was a 6.5 lb standing rib roast...put it on the WSM at 400 degrees lid temp and as it cooked (2hrs total) I ramped it down to 350.

I let it sit for 25-30 minuets and the residual heat of the roast rose the internal temp from 120 to almost 130 degrees. Typically, the residual heat is going to raise your internal temp as it rests so pull it off the smoker accordingly to your temp preference.

Hope that helps!

[Buckeye]

Buck, the last one I did was a 6.5 lb standing rib roast...put it on the WSM at 400 degrees lid temp and as it cooked (2hrs total) I ramped it down to 350.

I let it sit for 25-30 minuets and the residual heat of the roast rose the internal temp from 120 to almost 130 degrees. Typically, the residual heat is going to raise your internal temp as it rests so pull it off the smoker accordingly to your temp preference.

Hope that helps!

8) That's whut I'm talkin bout!.. Thanx C-Town

[Big T]

C-Town, did you smoke it or just cook it?

[C-Town Smoker]

I put it in my WSM(smoker)and dropped 4 chunks of applewood in the coals. It had a nice sweet smoky flavor. I understand your question, typically, smoking temps range from 180-250 and this cook was much higher. I don't think that this cut of meat benefits from the same low and slow as a brisket or pork butt would. JMHO!!

[Fred]

Slow smoked prime rib is great / it is popular around here in cook offs as an "other" / it is served in 2 BBQ restaurants here in town (only on certain days) / including the winner of the #1 rib in Texas = Dyers / & Desperados (run by the long time dyers cook = Richard Dyer / ‘a personal contact of mine ’ for the Amarillo / Chamber of Commerce Cook off in Sept. / I/WE (C.O.R.D. cooking team) will be entered in.

[Buckeye]

Slow smoked prime rib is great / it is popular around here in cook offs as an "other" / it is served in 2 BBQ restaurants here in town (only on certain days) / including the winner of the #1 rib in Texas = Dyers / & Desperados (run by the long time dyers cook = Richard Dyer / ‘a personal contact of mine ’ for the Amarillo / Chamber of Commerce Cook off in Sept. / I/WE (C.O.R.D. cooking team) will be entered in.

Inquirin' minds jus wunna noe.......I hope yer not gittin' defensive Fred...u suggested ta me that prime rib wuz good ta do low an slow, whereas DR sed he duzn't think he wood smoke hiz prime rib.....C-Town cooks hiz at a 400- 350 range fer 2 ours........so we have a difference of whut one person wood do but whut anuther probablee woodn't.....no big deel....I'ma try both waze an see which one werks best fer me. That's whut I like bout Q'n....there's room fer experimentn' on certain things.

[Dirty Ron]

Right Buckster! I don't disagree that it would be good, I just stated the way I prefer it

[redneck cooker]

Bucky, I ve smoked prime rib a few times, I always cook it just like a brisket, inject, marnate, cook at about 220-250 internal temp in the middle about 140 fer medium rare , comes out real good :D :D :D :D :D

[Fred]

I hope yer not gittin' defensive Fred

not at all / slow smoked or grilled / prime rib is delicious / I believe the Q was asked "Kin sumone tell me sum other cut of beef I kin slow cook? / I mearly answered / prime rib / works great.


True hot smoking is done below 190 degrees and cold smoking is done below 90. Barbecuing is done between 190 degree and 225 degrees, roasting is done between 225 and 450 and broiling is done above 500 degrees. S.Hale

I use; rosemary / garlic / bay / onion powder / pinch of lemon pepper /

[Buckeye]

8) 8) 8) 8)

[TAR RIVER RAT]

Smoked at 225*, chuck roast is hard to beat for the money. Really good.
Tar

[Woodman]

I agree with C-town and Ron on this one. Prime rib is best done at a higher temp more quickly. But, it's all a matter of personal preference. W

ps, Redneck, you inject prime rib!!!!! That's akin to puttin beans in chili!!! :wink:

[Qjunkie will]

Your off your rocker woodclod the Primerib is kickazz smoked!!!!!!!!!!!!!!!!

[Fred]

Your off your rocker woodclod the Primerib is kickazz smoked!!!!!!!!!!!!!!!!

Now thats what I am talking about :!: