Author Topic: Smoked beef roast  (Read 224 times)

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Offline molyneux33

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Smoked beef roast
« Reply #-1 on: August 22, 2017, 12:36:58 PM »
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.

Offline smokeasaurus

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Re: Smoked beef roast
« on: August 22, 2017, 01:56:45 PM »
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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Offline Pappymn

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Smoked beef roast
« Reply #1 on: August 22, 2017, 07:00:06 PM »
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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Offline Old Dave

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Re: Smoked beef roast
« Reply #2 on: August 23, 2017, 04:16:36 AM »
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. 

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Offline Hub

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Re: Smoked beef roast
« Reply #3 on: August 23, 2017, 04:48:54 PM »
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. 



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).

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