[Terminator]

My wife got me a smoker for Christmas and I would like to try it this weekend. Wonder what would be the best cut of beef to try smoking.
Thanks for any info

Tim

[v_thegreat]

try to get your hands on some kobe beef. 1" fillets

[jurijeka]

A BRISKET BUT COSTLY

[Mark Komo]

I have tried to smoke 3 different pieces of beef, all turning out fair to poor, ending up in Chili come monday.

A 6lb pork shoulder for about $11 turned out GREAT all the time. I have done some chicken, turkey breasts, and polish sausage. All turned out great. Beef and Salmon have been tricky for me.

[Marc]

JohnN makes a killer Brisket but I have to go with Komo on this one. Reach out for JohnN, his brisket comes out perfect!

Big fan of the pork shoulder.

[DOUBLE D]

Mark Komo wrote:

.
Beef and Salmon have been tricky for me.

mark Queequeg wrote a post that makes smoking salmon great and it comes out great every time he covered everything from brine to temps*
viewtopic.php?f=1&t=43736&hilit=smoking+salmon%2F+fish
give this a read and your salmon smoking troubles will be over.
dd

[mops7]

Brisket is good, but 12 hrs is recommended. The idea of bbq/smoking is to take a poor cut of meat, and cook it low and slow for a long time. This breaks down all the connective tissue, and makes it nice and tender. There is cold smoking, and hot smoking. Do a little research and you should be able to come up with what you think is best for you. Pork shoulder is a good starter, it's fatty enough that it won't dry out if you over cook it. A lot of meats/fish need to be brined. Trial and error is another good method. I smoke a lot of meats at work, so if you have any questions ask, and hopefully I can help. Mops