Beef roast


 
My understanding from reading on this site is that most cuts that you normally associate with roast beast (sirloin, rump roast, rib roasts, etc.) do not have the internal fat structure that benefits from low and slow BBQ (but may be cooked high heat method with outstanding results). On the other hand, chuck roast is fantastic low and slow (which reminds me I think I still have some in the freezer
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What kind? 'Roast' is a generic term meaning anything of size, like larger than a typical steak.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by geoffl:
I was thinking rib roast but wasn't sure if it would be doable on a WSM </div></BLOCKQUOTE>
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I do chuck roasts quite often. Very tasty. They have a nice fat structure that makes them suitable for low and slow.
 
If you are looking for a pulled beef end product, you can't go wrong with a chuck ROLL. Man, the one and only I've ever done came out fantastic.

Todd
 
Bottom round smoked to 135 - foiled and in cooler for a couple of hours. Slice very thin, hoagie rolls, cheese, onions and bell peppers. Some aus jus or beef broth to dip in!
 
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