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8 replies

Beef: Must it be big to be good?

FM Former Member
Just got my 009 a few weeks ago. In reviewing posts, seems like the times when smokers can do beef low and slow to 190*, they are using large, packer cut hunks of beef. Since I am only cooking for my wife and me, I am getting the impression that where beef is concerned, if I want to stay in the 5-6# range, I have to smoke to about 130-140, perhaps foil, and then slice thin. Is this correct? I tried a 4# bottom round, rubbed with oil/garlic salt, injected a little oil under the thin layer of fat, added some liquid,foiled at 160 , and put it back in to 190, only to find the product as dry as wood.
Here are a few questions:
1. Can anyone suggest any small cuts of beef that will allow me to cook it to 190?
2. If I ever do find a (giant) brisket, can I cut off 4-5#'s and freeze the rest BEFORE cooking, or do I have to cook the whole thing at once?
3. When foiling, whether to rest or to put back in the CookShack, do I wrap the meat really tightly? I ask because when I made my (dry) bottom round, I cooked it in a little foil baking dish (thinking I could hold onto the liquid it put out, and then "foiled by wrapping a piece of foil over the meat and around the edges of the pan. Mistake?
Thanks for any advice on the above.
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FM Former Member
Any cuts of lean beef roast will have to be smoked quickly. See my above post on the Tri Tip.

I usually smoke my 3-4 lb bottom round roast at 250* for an internal temp of 133 degrees, then rest for 15 + minutes, then slice for dinner. You will end up with a very moist and tender product.......everytime!!!

dan
Q qnorthNear Traverse City, MI
I also just smoke for two people but I always try to buy the packer brisket when I can and also the large butts. But I usually cut them in half and freeze it all until ready to smoke. I think your problem may have been picking a cut of beef without much fat on it. I've never had a dry result for either butt or brisket. I usually foil them about halfway through the process to keep the juices in but it's not necessary. So the short answer is yes, buy and freeze if you want to.
FM Former Member
Well, just some thoughts.

Two issues here:

1) Some beef is best to cook to a Rare/MR/WD based temp
2) Some beef is best to cook by temp

General rule would be if it's something that you can make a steak out of, use Rule #1 and go on internal temp (tri-tip, sirloin, steaks, roast beef)

Brisket and other meats that have loads of collagen will need to be cooked until the collagen has time to break down.

So, now, look at the grocers and tell us what meat you want to cook. Unfortunately, too many times the names vary, so we'll have fun sorting out the titles.

Does that help?
T tomMember
Well,seems like the folks above covered most of it.

Smokers were developed to slow 'n low cook meats, that should have been used for ground meat,or cooked in a pressure cooker.

Most folks just grill the other meats.



But,yes you can use a smoker to cook naturally dry ,and smaller meats.

You didn't cook the moisture out of your round, as it started out without much.

As mentioned,anything from the shoulders of beef[chuck] has enough internal moisture to work for you.

A nicely marbled, 3 lb ,boneless chuck roast can cook nicely to around 165º-170º,foil it- wrapped tightly,with 1/2 cup beef broth and a couple TBSP of bottled sauce.

About 185º it will cut with a table knife,and above 190º,you can shred it with a fork.

As to brisket,an 8-9 lb packer will shrink to about 50% of raw weight.

As long as you are cooking it,it makes good leftovers,has about three types of cooked brisket meals[as mentioned above],and chunks of it freeze well.

You can always pull out a frozen chunk for enchiladas,tacos,stroganoff,chili,hash,mix in your baked beans,etc.

Pretty handy stuff,if ya ask me. Wink

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