Smoking a Heel of Round "Pikes Peak" Roast on WSM?

[Phil]

Good morning, all.

We  were given a 4lb 14oz beef cut labeled "Pikes Peak", which is heel of round.  

From UNL:  "The Beef Heel of Round represents a cut from the beef round immediately above the hock. This roast is composed of many small muscle groups, has a lot of seam fat, and is one of the least tender cuts of beef. Cooking Recommendations: Braise"  (They also recommend braising a Brisket)

So what do y'all think?  I want to cook it on my WSM, and give it some smoke. Probably mesquite chunks. 

Should I cook it on the grate like a brisket?  Or maybe in a pan with some liquid?

Any advice is appreciated.

Best,

Phil in the Lower Ozarks 

[Rory Remenak]

Since no one who knows something has chimed in yet, I'll give it a go.

If it were me, I'd try it just like a brisket, slow, giving lots of time
for the connective tissue to break down, making sure to get beyond the
"plateau" at 160 or so and making sure to let it get past 190. The
problem is it's a fairly small cut, so you need to beware of drying it
out. Might have to be ready to use f**l towards the end.

Now maybe someone will come on and tell you how to do it right!

Rory (aka Bozo) ... where I'm at in CA, you wouldn't need to build a
fire, just stick it inside a black smoker would be about right!

[Phil]

Hey Rory, thanks for your reply.

There was talk recently about a chuck roast, and I located an old post where Merrill had suggested exactly what you did.  

Except he spelled out the f**l word.  I think he may have been the first to cross that line here on the list <G>.

I wet the roast with L & P and rubbed it lightly with John Henry's East Texas Brisket Rub, a gift, my first time to use it. Got it on the WSM about 10:15 CDT ago with Best Choice lump and hickory chunks.  Good amount of smoke up front.  

Best,

Phil in the Lower Ozarks

--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ+unsubscribe@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
--- You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.
To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq+unsubscribe@googlegroups.com.
For more options, visit https://groups.google.com/d/optout.

[Rory Remenak]

Let us know the results!

--
They laughed at Newton, they laughed at Einstein; but then , they also
laughed at Bozo...

[John Sigler]

I would smoke 225 or so till it reaches 193. I have smoked rounds (whole and parts) and they come out great and easy to shred.

Sig

[Phil]

Thanks, Sig

I cooked it yesterday, Tuesday.  Turned out great.  On the WSM at 10:15, ran it about 250º.  By 1:30 it was 160º internal.  

Added a little rub, foiled it, and opened up vents some and ran about 300º.  By 2:30 it was 200º internal, pulled and rested for about 30 mins. 

 Forgot to weigh it to see what my yield was, but it was moist and looked and tasted delicious. Once I figured out which ways the grain ran on the different groups, I sliced it like brisket. 

Thanks for y'alls advice. 

Best,

Phil in the Lower Ozarks

--

You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ+unsubscribe@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
---
You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.
To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq+unsubscribe@googlegroups.com.
For more options, visit https://groups.google.com/d/optout.

Virus-free. www.avast.com

[Rory Remenak]

Sounds like it turned out good! That Merrill is a pretty smart cookie!

[Joe Whittel]

I picked up a beef eye round today,  looks like there is some external fat do you remove that prior to smoking?

Joe in Connecticut

--

You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com
To unsubscribe from this group, send email to SmokeRingBBQ+unsubscribe@googlegroups.com
For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
---
You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.
To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq+unsubscribe@googlegroups.com.
For more options, visit https://groups.google.com/d/optout.

--

Joe in Connecticut

[Phil]

Hey Joe,

 FWIW,  my cut was a "heel of round" and didn't have much external fat.  I didn't trim. I followed the suggestions here and it was really good. I can hardly wait to be given another one!< BFG>

Best,

Phil in Lower Ozarks

On Sat, Jul 29, 2017 at 6:16 PM Joe Whittel <bbq....@gmail.com> wrote:

I picked up a beef eye round today,  looks like there is some external fat do you remove that prior to smoking?

Joe in Connecticut

On Wed, Jul 12, 2017 at 11:49 AM, John Sigler <lind...@consolidated.net> wrote:

I would smoke 225 or so till it reaches 193. I have smoked rounds (whole and parts) and they come out great and easy to shred.

Sig

On Monday, July 10, 2017 at 6:39:00 AM UTC-5, Phil in the Lower Ozarks wrote:

Good morning, all.

We  were given a 4lb 14oz beef cut labeled "Pikes Peak", which is heel of round.  

From UNL:  "The Beef Heel of Round represents a cut from the beef round immediately above the hock. This roast is composed of many small muscle groups, has a lot of seam fat, and is one of the least tender cuts of beef. Cooking Recommendations: Braise"  (They also recommend braising a Brisket)

So what do y'all think?  I want to cook it on my WSM, and give it some smoke. Probably mesquite chunks. 

Should I cook it on the grate like a brisket?  Or maybe in a pan with some liquid?

Any advice is appreciated.

Best,

Phil in the Lower Ozarks 

--
You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com

To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com

For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
---
You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.

To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq...@googlegroups.com.

For more options, visit https://groups.google.com/d/optout.

--

Joe in Connecticut

--

You received this message because you are subscribed to the Google Groups "Smoke Ring BBQ List" group.
To post to this group, send email to SmokeR...@googlegroups.com

To unsubscribe from this group, send email to SmokeRingBBQ...@googlegroups.com

For more options, visit this group at http://groups.google.com/group/SmokeRingBBQ?hl=en
Visit The Smoke Ring website http://www.TheSmokeRing.com
Wanna talk trash instead of barbecue? Go to the Backporch
http://groups.google.com/group/smoke-ring-backporch
---
You received this message because you are subscribed to the Google Groups "The Smoke Ring BBQ List" group.

To unsubscribe from this group and stop receiving emails from it, send an email to smokeringbbq...@googlegroups.com.

[bbq.joect]

Thanks Phil,  was in the mood for beef,  and about 2.80 a lb at RD.   Plan to cook it tomorrow.   Grillin some wicked good burgers right now. 

Joe in Connecticut 

Sent from my Verizon, Samsung Galaxy smartphone