Pork and beef ideas?

[LilSmoker]

Hi guys, i just wondered if anybody has any experience with pork or beef roasts?

I have a boned and rolled leg of pork in the freezer, and also a very nice rolled beef joint, i know with the cheaper cuts like butts, and briskets that the cooking times are low and slow, but i wondered what the best way of tackling these leaner more expensive cuts would be?

Because they have very little fat, i was worried about them being too dry?

I would appreciate any info or advice  :-\

Many thanks..........LilSmoker ;)

[jimguy]

I haven't tried the type beef or pork you ask about however I did a leg of lamb recenty that would be a similar type meat. That tunred out great, moist and tender. I used the recipe car54 posted some time ago

http://forum.bradleysmoker.com/index.php?topic=4043.0

I hope this gives you some ideas.

[LilSmoker]

Thanks jimguy, i'll look into that thread  ;)

[Habanero Smoker]

I don't smoke that much beef so I can't help you with that. For beef you may want to do a search on shirlon, top loin, rib roast etc.; or check the recipe site.

The terms of the cuts you are using are not familiar to me. I'm not sure what pork cut you are referring to. On the leg, below the Boston butt cut is the picnic cut, that is smoke/cooked the same way as a butt. I've done pork picnic cuts, and they stay moist. If it is a cut with a lot of connective tissue, if you do it low and slow it should remain moist. As the connective tissue collagen breaks down it dissolves into gelatin and will kept the meat "moist".

[LilSmoker]

Hi Habanero Smoker, yes sorry i forgot that U.K. names and terms differ from the U.S.  :-[

The pork i mentioned is taken from the rear leg, and has been trimmed and rolled (tied with string) to make a nice joint for roasting, as you know, this is not as fatty as a butt, and is a much leaner cut of meat, but i think if i do a good job on it, it will be really delicious! (hope so) hehe!

The beef is indeed sirloin, so i'll look up some recipes for that, anyway i'll post the results once i'm done.

Thanks for the help..............LilSmoker ;)

[MallardWacker]

......and has been trimmed and rolled ....... to make a nice joint for roasting.....

I can't really help you this one but this did make me have a good laugh...Never thought about smoking Gonja in my Bradley before.

[LilSmoker]

......and has been trimmed and rolled ....... to make a nice joint for roasting.....

I can't really help you this one but this did make me have a good laugh...Never thought about smoking Gonja in my Bradley before.

;D ;D ;D haha! i didn't realise what i was typing  :o            ;)

[West Coast Kansan]

Pretty hard to keep the door closed once your inside?

[tooljunkie3j]

See my post on my Super tender bottom round beef roast above.Will work on any lean beef roast-bottom round, especially the eye, has a texture like rib roast because of the way it is cut "across the grain." JET