Best thing for roasts

[Big T]

I am not sure if this is the right place for this but was is the best thing for roasts? I usually buy a 1/4 cow from my cousin and end up with some really great meat. Problem is, I hate pot roasts! They usually are too bland do to the cooking technique (in a crock pot all day). Just haven't had a good one. Is there a way to smoke them or something? I remember trying to smoke a rolled rump roast a few years back on my electric brinkman smoker and it didn't turn out so well.

[HoosierTrooper]

I smoke chuck roasts a lot. Do them just like brisket, foil at 160 then take them to around 200. It usually takes around 2-3 hours per pound. I like to pull them just like pork and use them on taco's or sandwiches. I go pretty heavy with the rub also.

[TexLaw]

Heck, yeah, you can put them on the pit. For some cuts, you can do them like that chuck roast. Other cuts are better when you take them off medium rare or medium and slice.


TL

[Hankerin Bar-B-Q]

Which quarter do you get?

[Big T]

I have no idea. I get some steaks, roasts, hamburger, no ribs to mention. I'll have to inquire about that.

[TB]

Barbacoa - (sans the cow head)


http://img122.imageshack.us/img122/1282/barbacoa002dr0.jpg (http://imageshack.us)

http://img210.imageshack.us/img210/1406/barbacoa004xt5.jpg (http://imageshack.us)

Tortillas come next.

[HFD26]

I smoked a Sir-Loin roast Monday. I rubbed it down with Texas BBQ Rub and put it on the pit at about 250 degrees. When it reached 140 internal temp, I took it off and let it rest for 20 minuets. I sliced it real thin and it was delicious. Just rare enough and tasted like smoked prime rib.

[Bowhnter2]

I have smoked chuck roasts too, take it to about 160 like mentioned above, then put in a pan with some beef broth, and add some potatoes, carrots, and onions covered for a few more hours.

Here is a link to another way. Pot Roast (http://mywebpages.comcast.net/ktaylor11/bbq_tips.htm) at the bottom.

[vinman]

Barbacoa - (sans the cow head)


http://img122.imageshack.us/img122/1282/barbacoa002dr0.jpg (http://imageshack.us)

http://img210.imageshack.us/img210/1406/barbacoa004xt5.jpg (http://imageshack.us)

Tortillas come next.


We had a post on here awhile back talking about barbacoa.
How do you do yours TB?
I like that stuff they have at Chipolte (sp?) and would like to make my own.

[Papa Tom]

I said in another post about barbacoa that I'd never seen cheek meat well guess what? I was in Wally the other day and there it was bovine cheek meat right there with the other prime cuts of brains, tripe, kidneys, tongue, tail don't know how I ever missed it before laying right there in my prime meat counter shopping area.....