beef chuck and top sirloin question


 

john enea

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so i decided i wanted to do a chuck for the superbowl. So I went to a place that I know has them, it's a restaurant wholesale store. I head to the walk in refrigerated section. searched and searched for the right size roast. The only problem was the smallest that they had was 22 pounds. they had some that went up to 32 pounds. that's a John Holmes piece of meat! anyway I passed as it was to big. But I could cut it into 4 pieces and cook 'em that way and still get satisfactory results right?

also, they just got a shipment of Angus beef top sirloin in for $2.50 a pound. Could I cook that the same way as the chuck roll or is there a better way? I searched the forums and didn't have much luck.

thanks

j
 
I dont know about the sirloin, but as for the chuck, you could definately cut it into quarters and only smoke as much and freeze as much as you want. I did ~17lber last weekend and its just as good reheated, if It were me I'd get the 32 lb'r and freeze half, cook the other half and vac and freeze the leftovers. In fact Shawn W suggested that a chuck roll be cut (1/2 or 1/4s) in order to get more bark, and I agree. Pulled beef is my new favorite bbq.

Brandon
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by john enea:
The only problem was the smallest that they had was 22 pounds. they had some that went up to 32 pounds. But I could cut it into 4 pieces and cook 'em that way and still get satisfactory results right?

also, they just got a shipment of Angus beef top sirloin in for $2.50 a pound. Could I cook that the same way as the chuck roll or is there a better way? I searched the forums and didn't have much luck.

thanks

j </div></BLOCKQUOTE>
John, yes to 1/2 ing or 1/4 ing the chuck roll. Cook them all at once and vac seal the leftovers if you have a vac sealer or freeze some too cook later. But with out a vac sealer, you won;t want too leve them in the freezer all that long anyway.
No you won't want to cook the top sirloin as you would the chuck. Most here will say not much past med, but if sliced super thin you prob could get away with close to med well on the top sirloin. The chuck and the top sirloin are two totally different meats, and require two different cooking methods. Chuck slow cooked pot roast texture while the top sirloin will give you a roast beef/pit beef style end product. HTH
 

 

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