I haven't smoked any meats (wife doesn't care for them sadly) but I'd think chuck roasts would be the beef equivalent

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Dec 17, 2024
10:36:52am

ManicBlue All-American

of a pork butt.

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ManicBlue

Bio page: ManicBlue
Joined: Jan 10, 2005
Last login: Dec 17, 2024
Total posts: 52,422 (967 FO)

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Messages

Author

Time

What roasts aside from brisket can be taken to 200 degrees and be delicious still?

dingus79 All-American

10:15am

Or asked another way, what roasts, like brisket, need to be taken to 200 degrees before they become delicious?

kccougar

10:20am

Yeah that's a way of saying it better. I'm asking specifically about beef, forgot to mention that

dingus79

10:27am

Tri tip. Pulled pork.

diluigifan

10:24am

Tri tip to 200???

Penske Material

10:25am

Tri tip should never go past 135

Tare

10:28am

It's surprisingly good smoked to 200 low and slow and toward the end wrapped in foil and butter, done it many times this

dingus79

10:31am

RE: It's surprisingly good smoked to 200 low and slow and toward the end wrapped

kotacoug

10:33am

Try doing it, then you'll believe. I would recommend prime grade though

dingus79

12:07pm

Brisket style tri tip is great

gaffer

10:53am

Tri tip….

kotacoug

10:32am

I have seen some youtube videos showing this but am yet to try it.

CougsOrDeath

10:36am

Most are skeptical until they actually do it, it's good if done correctly, prime grade is best since it's a leaner cut

dingus79

12:08pm

I haven't smoked any meats (wife doesn't care for them sadly) but I'd think chuck roasts would be the beef equivalent

ManicBlue

10:36am

Chuck

CougsOrDeath

10:36am

Did a bottom sirloin slow to about 200 and it turned out really well.

LeperKhan

11:34am

Interesting, hard to find that cut?

dingus79

12:09pm

Bone in chicken can be very slowly cooked to a much higher temp

Himni

11:36am

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