Beef Roast Cooking Secrets:Prime Rib Sirloin
Whole Chuck Roast Mega Cook
Cook a whole chuck 24.5 pounds
Start off trimming the barriers to flavor off the outside of the whole chuck. Now there we some bone fragments and tough barriers covering the top of the Whole Chuck. It was a huge piece of meat so it went from outer layer that touches the skin of the cow.
After removing the membranes and barriers to the beef itself. Then its time to inject it.
Inject in a matrix one inch apart injection points. Inject from the top, sides and bottom turn it all around. Put some in there and pull back on the needle as you push the plunger so you don’t make a pool in one spot.
After you inject dab off the excess with a paper towel before you out the rubs on. While applying the rubs do all 6 sides of the Whole Chuck. Don’t be afraid to put some on. The more you get on there the more bark your going to create. The whole key to the rub is do it 15 minutes before you put it in the cooker as the rub will draw moisture out of the meat if it is left on for hours at a time before the cooking process is started.
Start your Whole Chuck off at 300 Degrees Fahrenheit. Don’t be afraid of a little heat its gonna be hard to cook it to completion. Cook it for 4 hours then take it out and wrap it. Use a full size pan as a base then put two layers of tin foil under it. Make a Boat to put extra juice in. Pour the left over injection in the tin foil and add a little more Agave Nectar it the foil. Put some more rubs on the outside of the whole chuck.
Let it cook for 6 more hours to bring it to a total of 10 hours, Let it cook another 2 hours for a total of 12 hours. Get ready when this whole chuck comes out your gonna be able to feed 40-80 people depending on how you portion it and man is it good!
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What does it take to cook a big Beef Roast? Depends on which one it is!
Top Rounds, Bottom Rounds are the tuffest. Hot and Fast is not the way to go on a Top Round of Bottom Round, Rounds have very littel fat in them, I cooked a 14 pound Bottom Round on Live Television the other day and this is what I did.
Injection Beef Base:
- 1 pack McCormick Gravy Mix
- 16 oz of Beef Broth
- 2 oz of Worcestershire
- 2 oz of Soy Sauce
- 2 oz of Moore’s Marinade
- 1 Tblsp Draper Moo’d Enhancer
- Bacon Grease
That was the first round of injection that was for beef flavoring.
Injection Ascorbic Acid Fruit Base
The Ascobic Acid will break down the proteins as well. Low and slow will take a tuff piece of meat like a round and break it down over a 12-20 hour period. You must wrap a round no matter what. 2 hour of cooking for a bark then wrap and put in azue juice which is just both injection mixes. Cook it to 200 degrees internal temperature then put it in a Cambro for 30 minutes to an hour.
I did two rounds of injection to give each injection its own space in the round.
Rib Eye Roast
This is a tuff piece of meat to cook. Rib Eyes can be real tender if smoked correctly or they can get real tuff. What does it take to cook a good Rib Eye? Lots of fluid. The more marinade you put in with a Rib Eye the better its going to turn out.
Always inject any beef roast with beef injection. Butcher BBQ, Kosmo Q, Big Ron’s BBQ all have excellent Beef Injections. I have one you can put together on your own.
Cook it for 2-3 hours with no wrap to get a back on the roast then take it out and wrap it in a double tin foil wrap. Pour in some more of your beef injection into the tin foil with your Rib Eye and I can guarantee the best results in the world. Go to an internal temperature of 200 degrees then put it in a Cambro for 30 minutes to an hour. The magic always happens in the Cambro you cannot get those results without it.
Sirloin Roast are somewhere between Rib Eye’s and Round Roast. Sirloin contains, Sirloin Steak, Tri-Tips, and Sirloin Tips its a big round ball with a tail when it comes off the cow. The tail is the Tri-Tip. Its a great cut of meat. What cut isn’t good on a Beef that is well fed and taken care. The whole thing about a Sirloin is it has very little fat although it does have more than a round. Wrapping is a must but only after a good bark is achieved on the outside of it. Texas Style Rubs, Red Rubs from some of the best Rub companies in the land are key to a good result. The same rules apply here as above, inject, cook for 2-3 hours with no wrap. Apply rub and cover the meat real well. Take it out in 2-3 hours and wrap in two layers of tin foil putting the injection into the foil and pineapple juice for the enzymes and ascorbic acid to tenderize. Cook to and internal temperature of 200 degrees and put it in the Cambro.
Cambro is an excellent holding device for food and the second part of the cooking process. If you don’t have a Cambro then wrap your end product in a heavy towel then in a heavy blanket. You can wrap it in a towel and put it in a heavy ice cooker of course with no ice. Some people will just leave it in foil and put it in a cooler. This is a heavy plastic cooker that can stand up to the heat.
Nothing does better than a Cambro!
The Ribs are in the middle. The Rib Eyes are at the top of the beef, sirloin is pictured in green, rounds are in the back.
Chuck Roast is the last thing we’ll talk about. Chuck Roast are the same cut in a Hog as Boston Butts. They have the same characteristics as each other. I would probably do the same things to a Chuck Roast as I would a Boston Butt. Why? it has the same marbling, same cooking action, the same potential for the same result. The only difference Chuck Roast is Beef so Beef Injection and marinades are a first choice but, I would be incline to try the same practice you do to a Boston Butt to a Chuck Roast and you’ll come out with a fantastic result. Its true. Just try it.
I would never use apple juice on a piece of Beef. Pineapple, Blueberry, Coconut, are some great choices for Chuck Roast. Beef Base instead of Pork Base injection, fruit, jelly, butter, agava nectar are some things that can be used. Get creative because the fat marbling in Chuck Roast set you free to experiment.
Make sure when you come up to 185-205 degree finish temperature you put the roast in the Cambro.
Beef Roast Cooking Secrets:Prime Rib Sirloin
James Brawner of Grillin n Chillin put on a cooking display of Beef Brilliance. Taking a Flank Steak and cutting it in half like a true BBQ Champion. Stuffing it full of magic ingredients, and reverse searing it. That was the first time I was around someone else that reverse seared anything. The Cheese, The Salami, The Onions, just made a marriage of beef flavoring that I’ll never forget. Lea Perrin has come up with a bag to marinade that is second to none! Wow what a day. Here are some ingredients you may need.
Brisket the hardest piece of meat to cook on a cow. It has been the mystery of a century. What does it take to cook a good brisket. Good ingredients. Above are some of the best ingredients in the world. Kosmo Q and Harry Soo have added their products to the mix. Kosmo Q injection is on here and it is one of the best in the business.
Get out there and cook that brisket low and slow. The 225 degree temperature in that grill will slowly make a beautiful coating around the brisket and break down the collagen on the inside. It has to cook till its done. You want it to come apart easy. That is what slowing your life down and taking it easy is all about. After you’ve cook that brisket for 8-12 hours the flavor that will come out of it will make all your neighbors come running.
Cooking Brisket is and art. Your gonna have to cook more than one. Get a Brisket and get started down the road of BBQ Success now. You just won’t believe the smiles that will be coming your way.
Kosmo Q is like McDonalds you can get everything you need to cook a Championship Beef right here. Cow Cover, Dirty Bird, Kosmo Injection, Kosmo Beef Rubs are a proven winning combination. Buy them all above and watch the video above we’ll show you how to use them and how to cook them. You won’t have to guess on BBQSuperStars we’ll show you the whole thing!
Brisket Rubs Sauces