Just picked this up today and thinking I would throw it in the smoker. I’m also gonna be smoking some garlic at the same time and figured I would do Hickory wood chips. Any advice on time and temperature? I was just thinking low and slow but like the title says, I haven’t smoked anything except a brisket as far as beef and I’m thinking I shouldn’t do this for 12 hours like I would a brisket lol. I was going to scroll through some other posts about smoking small cuts of beef, but has anyone smoked anything similar??
by Icy-Mycologist5232
26 Comments
I normally would say, “Why bother?”. But, since you’re already going to have the smoker going.
I couldn’t even begin to speculate a time or temp to recommend. I‘d say stick a thermometer in it and pull it when it’s done.
Scan the code and see what the cooking video tells the home cook to do in a “regular” kitchen. Adapt that logic to the smoker.
I’d image after a long cook and there would be no cheese left.
The meat looks very lean. You’ll dry it out if you try going low and slow. I’d try for an hour at 225 just to get some smoke flavor and then a quick sear to finish
Hot and fast is the way to cook this while keeping the interior intact. Sear in a pan.
If there are cooking instructions on the bottom just follow those, but in your smoker instead of the oven. If it recommends grilling or skillet and not oven, then I would do that instead of smoking it.
Prepare some foil or put it on a small tin sheet, or else the cheese and spinache will fall out. I mean it looks like it’s meant to be seared and form a cheesecrust with the beef, so I wouldn’t be surprised if you’d end up with either the filling on the bottom of the smoker or a beefsnake swimming in cheesy juices if you attempt to smoke it. But please go ahead and try and report back, for science!
These are really meant to be seared and left medium or less on the inside, or you’ll lose the guts.
Set your oven to 400 and get a cast iron pan hot on the stove. Add a little olive oil & butter to the cast iron pan. Cook the pinwheel in the pan over medium high heat for a few minutes, then slide the pan in the oven and finish cooking in the oven, about 7-8 minutes. Remove steak from oven & let it rest for 5 minutes before eating.
180F for a half hour then sear on the grill at high heat until probes 130F. If you are going into the smoker with other things at 225 it should still work fine. go from fridge to smoke though, I wouldn’t let it get to room temp, it will go to fast and be too well done.
That’s not a smoker cut.
Skeptical. I say sous vide then sear.
Not everything needs to be smoked. I would do that in cast iron or carbon steel on the stove.
As a former meat helper in the butcher section of a grocery store that used to make similar, I prefer reverse sear in a shallow pan for these to keep the cheese in, then once its 15 degrees under your preferred temp, pull for 10 minutes for it to cool a little before the high temp sear.
Not every cut of meat is meant to be smoked.
Don’t smoke that!
I smoke pinwheels several times a year. They come out great and the cheese does not just melt out of them if you don’t heat it up that much. I tend to do 180-225 max and usually around 45mins at 225, around 75 mins at 180. I throw a probe into the center and try to get it into a piece of meat. I tend to pull them off a little higher in temp than steaks. 130 is usually what I aim for. I do most at 180 but depends on how fast we want to eat
Do Not Smoke
Some stuff is better off not being smoked.
Hot and fast like a steak in cast iron. If it was a longer tied off pinwheel to keep the inside protect you could go longer but over time the cheese would just seperate
As long as it isn’t Black Angus have at it.
That’s not something you smoke lol – that’s for cast iron.
Grill it!
Why would you smoke something like this? Just because you have a smoker? It makes no sense.
Yeah, you could smoke this, but it’s the kind of thing that you’ll need to get lucky to **not** ruin it. The greens are going to wilt, the cheese will just melt away and the beef will just kind of separate.
Even if you didn’t ruin it, I can’t imagine smoking it would add anything to it except a vague smoky flavor that will be overpowered by everything else wrapped up in it. You’re taking something that would probably be decent if you grilled or even baked it.
Hell, I could throw my ham and turkey deli sandwich on the smoker too, but it’s not going to add anything to it except a potential to ruin it.
That does NOT look like 1.11 pounds.