Which beef roast cut should I use?

[H3]

Hello Everyone, I want to try a beef roast this weekend. I would like to make pulled beef with it and my plan is to use Jeff's rub and cook at 235 until 160 IT and foil it until 200 IT. What cut of beef would be the best for this? Chuck, Rump, Sirloin tip. Thanks.

 

[paidin]

you want to use a cut that has lots of connective tissue like brisket.  Lean cuts will tend to dry out I think.  Get a whole brisket at around $3.50 a pound versus a half brisket which generally runs $6.00+ per pound.  Doesnt make sense to me why they do that or why people buy it that way.  I found one today marked down to $2.58 a pound

 

[swthorpe]

I think paidin is on the money here.  In fact, I just saw a show on the food network where the restaurant made pulled brisket!    It looked really good.

 

[SuperDave]

A lot of guys on the SMF forum pull chuck roasts.  But my experience with chuck roasts would involve braising the second half of the cook after a couple hours in the smoke.  Pull brisket seems almost like sin to me. 

 

[paidin]

isnt brisket cheaper than chuck?

also, no need to marinade the brisket.  Just season with salt, pepper, paprika, garlic powder, and onion powder.  I have not done this yet on my SE#4 but on my MES40, I would stick it in there and cook it at 225 degrees for about 18-20 hours until internal temperature of 204 degrees.  If you do this, cut some off and bite.  I will GUARANTEE you that you and your guests will forget about pulling any beef or pork or chicken for that matter.  Some of the best food I have ever eaten.

 

[SuperDave]

brisket is cheaper than chuck but brisket tastes too darn good sliced to tear it up. 

 

[paidin]

brisket is cheaper than chuck but brisket tastes too darn good sliced to tear it up.

that is my point, once they taste that brisket, they will forget about tearing it up

 

[DivotMaker]

Hello Everyone, I want to try a beef roast this weekend. I would like to make pulled beef with it and my plan is to use Jeff's rub and cook at 235 until 160 IT and foil it until 200 IT. What cut of beef would be the best for this? Chuck, Rump, Sirloin tip. Thanks.

Don't foil!  Not necessary in these smokers.  Use a water pan on the floor of the smoker, next to the smoke box (a disposable mini-loaf pan works great).  These smokers are tight, and foiling just isn't needed.  Jeff's methods are for "traditional" smokers - not SIs! 

Head over to the beef section and check out the many really good tried-and-true, proven, brisket recipes.  Don't reinvent the wheel yet, just find one that works well and copy it.  You could easily pull my brisket, but I like it sliced. 

 

[Barrel99]

I have heard tri-tip roast works well, but it is more expensive.

 

[Pork Belly]

I have heard tri-tip roast works well, but it is more expensive.

Tri-tip and sirloin do work well in the SI but the are not suitable for pulling. Both cuts are very lean and need to smoke until 128-134 then sear on a scalding hot grill. slice it thin after it rests for 15 minutes.