Other cut of beef to smoke?

newby

I did a brisket a week ago, my first, with great success. What I was surprised at was the relatively small amount of beef I ended up with for the price I paid. I knew a brisket would be fatty but I didn't expect this much waste. I love the slow smoke, falling apart product, is there another cut of beef that does well with a slow smoke? I love a pork butt but would like a beef.

travisstrick

Beef chuck ribs. aka uncut short ribs. See Cazzy's post from this evening.

cazzy

Do a chuckie.  It's the beef equivalent of a pork butt.  

SGH

I like to cook clod. All three of the intact and unseperated deltoid heads if you will. It's one of my very favorites.
http://eggheadforum.com/discussion/1168976/for-the-cen-tex-smoker-a-monster-in-the-making#latest

SGH

You can remove and cook just the Teres Major if you prefer. Still a formidable chunk of meat.

Mattman3969

I agree with @cazzy. Chuckie is my favorite pulled meat and you can cook it in around 6-7hrs easy.

Ladeback69

I have been thinking of doing a chuck roast which is what I believe @cazzy is talking about. I've done what @cazzy did tonight and beef short ribs I did this last week. Now meatloaf is one my favorite beef meals on the egg. You can go any size or ingredients. Also a whole beef tenderloin or a London Broil. That one is interesting me, since the egg is good at baking and I think the crust would be awesome.

SGH

If you purchase a clod and are handy with a knife you can cut out a few flatiron steaks as well as a chuck roll and still have a monster that you can cook low and slow approaching the 30 hour arena. Plus you will have some hand cut flatirons and a chuck roll for future cooks.

Ladeback69

SGH said:

If you purchase a clod and are handy with a knife you can cut out a few flatiron steaks as well as a chuck roll and still have a monster that you can cook low and slow approaching the 30 hour arena. Plus you will have some hand cut flatirons and a chuck roll for future cooks.

I just Googled the beef clod and that looks like I may have to that. Now brunt end chili may be coming up next for me if I can get a good size point.

SGH

@Ladeback69‌
Let me offer one small piece of advice if I may sir. If you cook your clod with the Teres Minor intact, using a water pan is a must. Even on the egg. If you remove the Teres Minor you can cook the Infrapatius and Teres Major at will. Trust me on this.

Ladeback69

Ok, not sure I understand all that, but I can ask my butcher about it. Mostly what I have seen online looks like a big roast.

SGH

A whole unseperated 34 pound clod. All 3 deltoid muscles are still intact.

Ladeback69

@SGH, that's huge. I understand a little more now. That would fill up my XL..

Biggreenpharmacist

I like getting eye of round when they are on sale. Really low smoke to about 135 then slice thin. Wonderful sandwiches. Make you throw rocks at the people behind the deli counter.

SGH

Another crowd pleaser is a chuck eye roll. Not a chuck roll. There is a difference in the two. Don't let your butcher buffalo you. The chuck eye roll is superior in taste and does not require to be cooked in or over liquid. It's a bit pricy but worth the extra expense.