BBQ Beef

Wardster

I'm thinking about bbqing up some beef. I'm looking at sliced beef, not pulled beef. Any suggestions on types of cuts I should use? I'm guessing the 250* range for several hours too....[p]I recently bought Smoke & Spice book and LOVE it....[p]Tried the Alabama White Sauce and thought it would be good on sliced beef sammie.[p]Thanks for any feedback.

WessB

<p />Wardster,
Pit Beef baby...you can see it in my cooks section...it is awesome...I think it is more of a local thing around these parts, but anyone that tries it usually loves it...gotta slice it really thin, and it`s made from top round..I wouldn`t consider it BBQ however....[p]Wess
[ul][li]WessB`s[/ul]

BENTE

Wardster,
try pit beef

here is mine[p]
i will proabably do another for memorial day this weekend
and i use beef eye round (i think)
HTH
happy eggin
tb

[ul][li]Pit Beef.....ala WessB[/ul]

Wardster

My man!!!! Done and done![p]That is exactly what I'm looking for. So do you like the tip roast or top round better?

WessB

Wardster,
I prefer top round, and it should be a little cheaper than a tip roast...ENJOY..[p]Wess

Curly

WessB,[p]
I just bgt a whole sirloin tip (10.5 lb) for 1.78 per lb. I think I'm gonna go for this shaved pit beef. Looks good. [p]Well actually, the one I bgt is spoken for, but I believe Ingles still has the sale and I'm gonna pick up another.

WessB

Curly,
Thats a damn good price...wish I could find em that cheap..[p]Wess

tach18k

Wardster, if your just slicing, then Tri-tip lo and slow, hot or cold it's great.

Curly

WessB,[p]
Yeah, it was half off. I cut that one into 12 1 1/2 in steaks. Grill 2 Sat night and they were darn good for buck and a half steaks. not like a ribeye or t-bone, but good red-meat for a poor man :-)[p]I'll be checking the sign at Ingles as I head to work in the morning. Gotta try this pit beef.

Chef Arnoldi

I used top round, injected with a blend soy sauce, garlic powder & some water (taste for flavor & adjust with water)
sprinkle outside with favorite rub.
sear all sides direct heat then do indirect 7 remove when 145F. slice thin against the grain

:cheer:

fishlessman

<p />Wardster,
250 is more for making deli roast beef, pit beef is done 375-425 dome. here is both done with rump roast, good cheap cut that can be found in a size for feeding a small crowd [p]

RhumAndJerk

WessB,
Where is the recipe again?
I have an Eye of Round defrosting as we speak.[p]Thanks,
R&J