Slow cooking beef

Grassfed

I am new to the BGE. Had mine two weeks. Been trying to do different cuts of beef (roast). Having trouble with it being dry. What do I need to do to get a moist smoked flavor?

Celtic Wolf

Slow roasted beef means fatter cuts like Prime Rib, Chuck Steak, brisket etc.

If you are doing leaner cuts you need to kick up the heat or supply a fat source like bacon.

fishlessman

what cuts are you working with. this is a fast cooked brisket, very moist and tender in just about 4 hours for this one. for a hot cook you need a big piece of smoking wood, i split a 14 inch log about 3 inches thick for this one


this one is a big newyork sirloin aka rump roast done pot roast style, fall apart pot roast. dont fill the pot with water to cover, just halfway. this works well with a big chuck roll center or a big piece of clod. a cou[ple chunks to maytbe 4 or 5 pieces for a low and slow



this ones top sirloin, its actually overcooked for my liking. 275 to 300 will yeild more of a sliced deli meat which is what i was shooting for here

Slick

You can slow cook lean cuts and have them come out very moist if you cook them rare. One of my favorites was mentioned here a few weeks ago. Take a boneless roast like a top round and salt it with 2-3 tablespoons of kosher salt. Wrap in plastic wrap and refrigerate for several hours, preferably overnight. Cook at 200-225 and pull at 120 internal, usually takes a couple of hours depending on the size of the roast. Throw on a couple of chunks of your favorite wood (I used cherry on the last one). Crank up the Egg after pulling to get a sear, or sear in a skillet if you want to make a pan sauce or gravy. Slice extremely thin. Super tasty and makes great sandwiches with the leftovers.

Grassfed

We butcher our own meat, so I cook everything. The two failures were rump roast and chuck roast. Tasty but dry. We would also like to do beef short ribs. The cuts are usually smaller than a grain stuffed store bought cut. I guess I'm shooting for fall apart tender. Looking for cooking temperature, internal tempurature, and technique (direct, indirect, water or no water, wrapped at certain pioint). Hope this is more specific.

fishlessman

chuck can be done as pot roast for fall apart. as a potroast either rump or chuck, large onion slices on the bottom of a dutch, you can sear the roast first but you dont need too, 320 degrees inderect will get a light simmer,(you can go direct on the lower grid but watch the simmer, a light simmer is what you want so adjust temps accordingly) i use water, stock, and beer/wine half way up the meat and just cook it til it falls apart, several hours. the potroast shown was NOT seared, i just let the exterior build a crust flipping about halfway into the cook to crust the other side. 6/7 or so hours and it falls apart, this tastes like a potroast pull.

this is a different cook, pulled beef
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=103156&catid=1

if your looking for pulled beef which has a different taste/texture use a chuck, get as big a piece as you can, 8 pounds plus, the roll sometimes goes mid 20 pounds. low and slow it inderect til 180 degrees at 230 overnight, then wrap in foil and add just a little liquid, not too much or you get potroast. continue to cook it til the internal reaches 210/215 degrees and it will fall apart.

this brisket recipe was given to me a couple weeks back, i probably wont low and slow a brisket again unless im also cooking butt, its a quick very tender piece when done and if you look at the previous photos it has a really nice smoke ring, i used a big huge piece of oak from the wood pile for this quick cook whick is needed if you try this. nothing but good things to say about this cook
http://olddavespo-farm.blogspot.com/search/label/Brisket

Shiff

This is what I do for beef short ribs. This was learned over time from reading various recipes here and other BBQ forums:

Take your short ribs and remove the membrane from the back of the ribs. Use a paper towel and butter knife to remove. Takes some practice, but gets easier with time.

Sprinkle with your favorite rub. Cover with mustard first if you wish.

Setup egg for indirect cooking with plate setter legs up, drip pan on plate setter, and grid on plate setter. Add your favorite flavored wood – we like Hickory or Mesquite. Stabilize temp at 225° at the grid.

Place ribs on grid and leave for about 3 hours. You should see the meat pulling away from the bone. Turn if you wish – basting with orange juice is a nice option.

After 3 hours, wrap in foil with a little chicken broth and orange juice and put back on the grid for an hour.

Remove ribs from foil and place back on the grid for about another hour. Baste with BBQ sauce if you wish.

Barry

stike

without specifics, we're sorta guessing.

if you want "slow roasted" prime rib, for example, sure. do it at 3250 or so until you hit 115 internal (or so), then jack temps up and do an indirect sear (roasting, really) at about 500. or you could sear direct, but that's not my favorite for a rib roast.

but if you want to smoke a rib roast at 250 until it is 200 internal and have it pull like pulled pork, falling apart, well... not the best way to go about it.

as CW said, if it is what is commonly thought of as a "cheap" cut, it may be a candidate for becoming pit beef

but if it is a steak or higher quality traditional roast, you might not want to barbecue it to 200 internal.

my suggestion would be to pick a cut and ask the crowd.