Pork Butt done now I want to smoke beef, what to start with?

BigBlackV

Yesterday I smoked a 8.5LB pork butt and it came out great. I want to work my way up and not potentially ruin nicer pieces of meat. What is a good recipe for a beef that I can do on the egg? I would like something not super complicated if at all possible. 


Jay 

JohnInCarolina

You're not going to ruin meat on the Egg, unless you try something incredibly dumb like boiling a brisket.  So don't worry about that part.  The Egg is all about learning, and little mistakes - you'll almost never ruin something - are part of the process.

I suggest maybe some beef short ribs.  Those are fairly easy to find and smoke.  Lots of methods on here.  

bgebrent

+1 on short ribs.

matoch

Beef Ribs. Salt + Pepper + time = delicious.

Spaightlabs

Pepper stout beef.  Chucky is pretty cheap and it is a great meal and easy cook.

theyolksonyou

matoch said:

Beef Ribs. Salt + Pepper + time = delicious.

This. Especially the time part. Biggest mistake is pulling out early. With beef ribs. 

ElkhornHusker

chuck roast

matoch

theyolksonyou said:

matoch said:

Beef Ribs. Salt + Pepper + time = delicious.

This. Especially the time part. Biggest mistake is pulling out early. With beef ribs. 

I hate to admit it but that made me laugh.

bgebrent

matoch said:

theyolksonyou said:

matoch said:

Beef Ribs. Salt + Pepper + time = delicious.

This. Especially the time part. Biggest mistake is pulling out early. With beef ribs. 

I hate to admit it but that made me laugh.

It's important to finish!

BigBlackV

Ok so beef short ribs it is. What's your fav recipe? Any links? 

theyolksonyou

Seriously, salt, pepper heavy coat. 250-275 till they probe like buttah. 5-7 hrs depending on the cow. 

smokeyw

Chuck roast. Inexpensive and easy.

BikerBob

Chuck is usually a decent low and slow. I coat with Worcestershire sauce and go indirect for a couple of hours per pound until the thermometer goes in like buttah. If the temp is around 200, so much the better.

Bob

gmac

Beef ribs were my first BGE experience. Super simple and so good. Just Salt and pepper as suggested is amazing. 

BigBlackV

So I picked up a 6.6lb beef short rib. Suggestions on temp and time per LB? Tips? 

BigBlackV

theyolksonyou said:

Seriously, salt, pepper heavy coat. 250-275 till they probe like buttah. 5-7 hrs depending on the cow. 

What about a KC dry bbq rub like I used on the pork butt? How many how's per LB? 

BigBlackV

So do I have to cut it up or can I smoke it like this? 

 

JohnInCarolina

BigBlackV said:

So I picked up a 6.6lb beef short rib. Suggestions on temp and time per LB? Tips? 

You mean you picked up 6.6 pounds of short ribs, right?  You don't just have a single rib that weighs that much (though I'd love to see that cow).

BigBlackV

JohnInCarolina said:

BigBlackV said:

So I picked up a 6.6lb beef short rib. Suggestions on temp and time per LB? Tips? 

You mean you picked up 6.6 pounds of short ribs, right?  You don't just have a single rib that weighs that much (though I'd love to see that cow).

The pic is above of what I got I didn't get it cut up. Was that a bad thing or should I just smoke it whole? 

theyolksonyou

Throw it on. Come back in 5.5-6 hr see how it's doing. Probes no resistance it's done, if not, come back in 30-45 min and check again. Rinse, repeat.  

logchief

Those look pretty meaty.  Smoke it whole, it should be a 3 or 4 bone.  5-6 hrs. at 275 like the @theyolksonyou said.  Meat temp probably should go to around 200, don't depend on temp, but the probe.

It's brisket on a stick.  I cut mine in half to 2 bones so they fit in the vacuum bags.

BigBlackV

Just salt and pepper.... That's it.....????

byrne092

BigBlackV said:

Just salt and pepper.... That's it.....????

You can put any type of bbq rub that tickles your fancy, just nothing heavy in sugar. A good salt and pepper base is definitely nice, but don't be scared to put on some spices, beef rubs you enjoy. 

Foghorn

byrne092 said:

BigBlackV said:

Just salt and pepper.... That's it.....????

You can put any type of bbq rub that tickles your fancy, just nothing heavy in sugar. A good salt and pepper base is definitely nice, but don't be scared to put on some spices, beef rubs you enjoy. 

This.  As long as it is mostly salt and pepper.  Let the meat be the star.  I like to make a paste of Worcestershire and Montreal Steak seasoning, but that's just me.  When you do it right they undergo the transition shown above (in no particular order).

BigBlackV

Just a tad worries about time. Just check after 6 hours at what temp again? What's best for short ribs? 

Foghorn

Like any low and slow - anywhere from 220-290 - higher will cook faster.  You can wrap in foil and go as high as 350 toward the end if you are pressed for time.