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Other cut of beef to smoke?

newby
newby Posts: 12
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.

Comments

  • Beef chuck ribs. aka uncut short ribs. See Cazzy's post from this evening.
    Be careful, man! I've got a beverage here.
  • cazzy
    cazzy Posts: 9,136
    Do a chuckie.  It's the beef equivalent of a pork butt.  
    Just a hack that makes some $hitty BBQ....
  • SGH
    SGH Posts: 28,888
    edited September 2014
    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

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGH
    SGH Posts: 28,888
    You can remove and cook just the Teres Major if you prefer. Still a formidable chunk of meat.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Mattman3969
    Mattman3969 Posts: 10,458
    I agree with @cazzy. Chuckie is my favorite pulled meat and you can cook it in around 6-7hrs easy.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Ladeback69
    Ladeback69 Posts: 4,483
    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.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • SGH
    SGH Posts: 28,888
    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.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Ladeback69
    Ladeback69 Posts: 4,483
    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.

    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • SGH
    SGH Posts: 28,888
    edited September 2014
    @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.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Ladeback69
    Ladeback69 Posts: 4,483
    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.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • SGH
    SGH Posts: 28,888
    A whole unseperated 34 pound clod. All 3 deltoid muscles are still intact.imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Ladeback69
    Ladeback69 Posts: 4,483
    @SGH, that's huge. I understand a little more now. That would fill up my XL..
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • 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.

    Little Rock, AR

  • SGH
    SGH Posts: 28,888
    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.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.