Anything in particular you want to tackle/master first?
Seeking recommendations to cook 🐮roast cuts using a pellet grill 💨🥩🪵
#asknostr
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Discussion
I can start with any of:
chuck boneless roast, loin tip roast, bottom round roast, arm roast
Chuck and arm would be great like this.
(you would just cook in the smoker.)
Chuck is great slow smoked with just salt and pepper - like texas bbq.
https://twitter.com/awayslice/status/1454217028550766605?t=C9HCoqwFYFncyMpI6ai5AA&s=19
do you smoke with or without the container?
what time/temp do you go for?
do you check internal temp with a thermometer?
forehead is the way 😂
Personally, I would go without the container.
I cook my brisket at 225F until the internal temp reaches 165F. I pull it, wrap it in butcher paper that has been rubbed with tallow, tightly wrap and fire it back on until 204F.
Rest.
both would work- in container you would need to flip the brisket every 1.5 hrs or so.
out of capntianer the marinade might start to burn. you could spritz with water or whiskey/vinegar solution.
275-300 F cooking temp.
Time is dependent on size, just watch the internal temp - which you need an instant read thermometer to do well.
loin tip - if it’s from the top sirloin - should be tender and u can eat med rare.
it also makes great tartare.
it’d be good smoked to 125-135 F (account for carryover if it’s huge.)
i don’t have much for round - i prefer it ground.
it’s too tough to turn into a steak and too lean to slow cook.
it’s fast tho.