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Cut and temp for sliced beef?

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JLOCKHART29
JLOCKHART29 Posts: 5,897
edited November -1 in EggHead Forum
After the sucecess of my 3.5 lb pork butt starting at 350 for an hr then dropping to to 275 and having it come off in about 2 1/2 hrs at 175 meat temp. decided to try it with beef. Going to do another small butt and some beef along with some ABT'S today. Never done a "chunk" of beef except for a brisket. What cut of beef would lend itself to the above mentioned type cook and what temp would you pulled off for sliced beef? Also I plan to foil and cooler both cuts when done to free up my ONLY Egg. How long will it keep in the cooler and do I need to adjust pull temp for extra cooking in the cooler foiled? Thanks friends! ;)
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  • Mike in Abita
    Mike in Abita Posts: 3,302
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    I typically use bottom round roast. Pull it at 125-130. and let it cool, slice very thin and enjoy.

    Beef006.jpg

    Check out Wess B, he uses Sirloin tip, and it looks awesome.

    http://www.wessb.com/Cooks/pitbeef/Pit_beef.htm
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  • lowercasebill
    lowercasebill Posts: 5,218
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    morning jl
    only cut of beef that will stand up to that [175°] and not be dry is chuck.. all your other cuts will be like shoe leather.. unless you pull them at 125 and serve rare to medium
    i am making pulled beef. cooking same time and temps as you but then i put in a dutch oven with some beef stock add more smoke wood and back into the egg till it just falls apart ..and since i am running out of time maybe i will just do sliced with horse radish. tomatoes and fresh corn for sides. hope it is a good day.. off to the hardware store.
    bill
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  • Big'un
    Big'un Posts: 5,909
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    I always use sirloin tips and they are fantastic! I pull at about 125-130. Put the smoke to it early, it can handle it. HTH.

    DSCI0016-2.jpg
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  • Cecil
    Cecil Posts: 771
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    This week I did 2 3# eye of round roasts rubbed with onion and garlic powder and a light dusting of John Henry Pecan rub, apple and pecan mixed in lump. It took just over 2 hrs. to hit 132 internal, perhaps probe was misplaced but it was a perfect mid rare. I chilled and sliced thin-yummy.

    Walt
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  • Ike Witt
    Ike Witt Posts: 195
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    If you do a sirloin tip, which i call a tri tip do yourself a favor and get your butcher to cut you a choice or prime piece. Its like night and day with the end results because sirloin is pretty lean. At the eggs by the bay web site, Morro Bay Rich has a good recipe.

    good luck

    allen
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  • Ike Witt
    Ike Witt Posts: 195
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    Here is a thread from earlier this week. great pics.
    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=497212

    best
    allen
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  • "Sparky"
    "Sparky" Posts: 6,024
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    Looks Great Todd....
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
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    I'm with bill on this one--the chuck roasts I've cooked low-and-slow turned out really nice, and I'm looking forward to doing some again soon.

    I'd recommend putting a question out there about "Pit Beef" because I believe that it is a round cut which they use for that particular cook.

    Those red habaneros are kicking my butt today. Been off the hot stuff for a few days at the beach and wanted to get back into eating at home...nothing like kicking it off with some Arkansas "death peppers" as bill would say. I saw them at Central Market today while picking up the Hatch chiles, and they are the ones you sent. They do have a long burn, unlike some chiles where it's really quick.
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