Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: molyneux33 on August 22, 2017, 12:36:58 PM
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Have a question. I want to smoke a beef roast that will be moist and delicious but I don't want to pull it. I want to slice it. what would be the best beef roast for this? Also, internal temp so it doesn't just fall apart but is still tender? Thanks.
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I would go to 120 internal, I know this is pretty rare but the roast will cook a bit more when it rests. Please let it rest tented looselywith foil, this way the juices willl re-ditribute before you slice. If you go to medium or above it will be too tough.
If you have a meat slicer, go thin and against the grain.
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I would go to 120 internal, I know this is pretty rare but the roast will cook a bit more when it rests. Please let it rest tented looselywith foil, this way the juices willl re-ditribute before you slice. If you go to medium or above it will be too tough.
If you have a meat slicer, go thin and against the grain.
What he said. I also sear the outside first to get a nice crust. Then continue the cook at a low temp, like 250 degrees until 120 IT. By cooking it at a low temp, the meat will be pink from edge to edge.
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I would suggest a top or bottom round beef roast and then cook it at about 300-325 degrees to an internal of about 125-130 degrees and this piece of meat will finish at medium rare or about 130-135 degrees. Then it must be sliced thin for the best results.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC01284.jpg)
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I would suggest a top or bottom round beef roast and then cook it at about 300-325 degrees to an internal of about 125-130 degrees and this piece of meat will finish at medium rare or about 130-135 degrees. Then it must be sliced thin for the best results.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC01284.jpg)
I'm with Old Dave on this one. I also do a Sirloin roast the same way. Slicing very thinly, across the grain is the only way to go. If you slice with the grain it'll be chewy (but still taste good).
Hub