Restaurant Depot has choice peeled knuckles on sale this month. Is that something that can be smoked? Or is it something for the oven? Never heard of that cut of meat before.
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Beef Round Tip Roast and Steak Round
This area has many lean cuts of beef, which are best prepared with moist heat cooking methods. Many popular and economical roasts come from the Round. When cut into thin strips, steaks from this area can be used in stir-fry recipes.
Beef Round Tip Roast
Also known as:
Face Round Roast
Tip Sirloin Roast
Crescent Roast
Knuckle Roast
Round Roast
Ball Tip Roast
Cap Off Roast
Sirloin Tip Roast
Knuckle - Peeled
This area has many lean cuts of beef, which are best prepared with moist heat cooking methods. Many popular and economical roasts come from the Round. When cut into thin strips, steaks from this area can be used in stir-fry recipes.
Beef Round Tip Roast
Also known as:
Face Round Roast
Tip Sirloin Roast
Crescent Roast
Knuckle Roast
Round Roast
Ball Tip Roast
Cap Off Roast
Sirloin Tip Roast
Knuckle - Peeled
Mr. T,
Have you cooked them? Obviously you copied that from somewhere.
Me, I haven't so I can't really say if smoking is good or not for them.
Have you cooked them? Obviously you copied that from somewhere.
Me, I haven't so I can't really say if smoking is good or not for them.
My training and experience of "knuckle" ---
A cut on the hind leg (beef or veal) just above the shank. It's very lean and has a considerable amount of tendon tissue. I'm assuming a "peeled" knuckle has the silver skin removed.
Traditionally the knuckle is best left to stewing or braising. I've never smoked it but would consider it not unlike a beef shoulder clod. I'd go low and slow.
A cut on the hind leg (beef or veal) just above the shank. It's very lean and has a considerable amount of tendon tissue. I'm assuming a "peeled" knuckle has the silver skin removed.
Traditionally the knuckle is best left to stewing or braising. I've never smoked it but would consider it not unlike a beef shoulder clod. I'd go low and slow.
Good question Andy, I seen them also and wasn't quite sure what to make of it. I assume that it is something that was always made into hamburger was the reason I hadn't ever seen them in our 1/2 beef or been asked how I wanted them cut up.
Always glad to learn something new.
Always glad to learn something new.
Smokin,
No I have not smoked it. Just did some research and forwarded it in hopes it might help.
No I have not smoked it. Just did some research and forwarded it in hopes it might help.
I got some from a local market, back when I tried to smoke everything in life on my smokette.
I tried to cook like a butt and even foiled around 170º and they probed tender above 190º.
They had a very overdone mouthfeel,kinda like wet sawdust to me.
Probably should have pot roasted mine.
I tried to cook like a butt and even foiled around 170º and they probed tender above 190º.
They had a very overdone mouthfeel,kinda like wet sawdust to me.
Probably should have pot roasted mine.
I cooked a Sirloin Tip Roast in my Americue at 180 until done (155). I came out great. Used about 3 ozs of Mesquite and had the entire thing draped in homemade bacon. This really took up the moisture and flavor. I also routinely use sliced knuckle for beef jerky on my FEC 100. Works great. Also, bought a couple of 10 pounders at sams club and ground them up for ground beef. We have some very lean ground beef in the freezer ready for whatever it calls for.