What to do with a boneless beef top butt

[Lazarus52980]

I was at restaurant depot this morning and found what seemed like a good deal on a boneless beef top butt for $2.99 a pound. Ok, I have my large chunk of meat now, but what do I do with it?? Should I butcher this? Smoke it whole? I can try to look up info on this, but I thought I would ask the experts first.

If it matters, its just under 14 pounds.

[Richtee]

Hmmm I found a "top sirloin butt" in my NAMP guidebook... looks like a roaster... possibly puller... not sure on that... does not show much marble.

[Lazarus52980]

Maybe better to cut it into steaks?

[Doug S.]

Let's see what you got ??

[Bearcarver]

Here's what I like to do with big hunks of Beef that aren't Prime Rib:

Step by Step:
http://www.smoked-meat.com/forum/showthread.php?t=19823


Bear

[Richtee]

Let's see what you got ??

Hmmm..

[Bbqgoddess]

I would take it to pull temp - but that's just me - it depends do you have time on your hands for that long of a smoke? after you took it to pull temp you would have meat you could do a jillion different things with.

[Richtee]

I would take it to pull temp - but that's just me - it depends do you have time on your hands for that long of a smoke? after you took it to pull temp you would have meat you could do a jillion different things with.

IF it pulls... I don't know? Again..looks a little well defined? in the muscle for that?

[Bbqgoddess]

IF it pulls... I don't know? Again..looks a little well defined? in the muscle for that?

I got a similar hunk of beast at RD like that it was I think like 16#s? well I sent Cabana bot to RD to get a couple of butts, and he came home with this hunk of beast - it too did not have much marble that I could see. But we took it to pull temp and it was yummy! But again I am not sure it was the same cut, I think it was called a "clod"?

[Richtee]

I think it was called a "clod"?

Clod is a different cut... yep..clods pull well. It's right next to the chuck roll hunk.

[hog warden]

Italian beef?

http://www.foodnetwork.com/recipes/c...ch-recipe.html

[gmotoman]

Steaks, marinade, grill, slice thin against grain. Would be my plan for some of it. I might also cube some up and make some all meat Texas red chili.

[Bearcarver]

At my house it would go directly to this:

Nice Sammy slices of rare roast beef:



Bear

[Abelman]

At my house it would go directly to this:

Nice Sammy slices of rare roast beef:



Bear

I'm with Bear.....

And if worst comes to worst and you don't have a slicer, chill/half way freeze it after you're all done. Take it to the butcher counter the next and have them slice it for you. Might cost you $3 but well worth it.

A meat slicer is one of the best tools I ever purchased, honestly.

[Conumdrum]

Yea try the roast beef like Bear said. Or cut it into 2 to 3" thick steaks and treat them like a Chuck roast for pulling?

What does Google say about recipes for that? You can learn a lot. What cuts of meat come outta that hunk?

Still like the roast beef thinly sliced, but needs to be thinly sliced if it's a tough cut. Wonder how much jerky could be in there?

Okay, I have no clue. I hardly fire up the Weber now being on nights.