I have done pretty well with beef, knock on wood, lean cuts like sirloin roasts I rap in bacon. Brisket I find 1 out of 4 comes out perfect 2 others come out ok and 1 is always dry unless I use Kobi (Waygu) they always come out perfect. Chuck is also pretty fool proof and is a beef version of pork butt. Beef tenderloin done on the smoker with sweet mesquite is out of this world using temps of 275f-300f get it done in 2.5 hrs or less. Tri tip, a sirloin cut, can be done at 225f or 275-300f and either way come out flavorful and juicy with just salt and pepper and oak smoke.
The short ribs came out a little underdone so they are back on the smoker in some foil. They are very tasty but the collagen is not melted all the way, a man has to eat when he has to eat, the wife and I will finish them off in another hour of cooking. I did a simple rub of pepper, salt, and chili powder, no mop. Next cook I will have my timing better and will go with paprika or old bay instead of chili powder.
Thanks for the heads up on the chuck roast. I am definitely trying that next.
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
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