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Author Topic: Roast Beef on the Rotisserie  (Read 2891 times)

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Offline Jaxon

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Re: Roast Beef on the Rotisserie
« Reply #14 on: June 28, 2013, 02:29:28 PM »
Looks good, Dave!

Went out today and bought a roast like this...gonna cook it tomorrow like this.  Will it be okay if I use your pictures?    ;)
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Offline Old Dave

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Re: Roast Beef on the Rotisserie
« Reply #15 on: June 29, 2013, 08:12:31 AM »
Mr Jaxon,

You can use anything you want and I hope it comes out great.

Dave
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Old Dave
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Offline Jaxon

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Re: Roast Beef on the Rotisserie
« Reply #16 on: June 29, 2013, 10:57:14 AM »
I have it on now...just turned the temp to 275...IT is 95*
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Offline smoker pete

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Re: Roast Beef on the Rotisserie
« Reply #17 on: June 29, 2013, 11:29:35 AM »
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Offline Old Dave

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Re: Roast Beef on the Rotisserie
« Reply #18 on: June 29, 2013, 11:30:16 AM »
Keep a close eye on it and if you want medium rare meat, pull it off at 120 IT and wrap in foil and let it set on a counter top for at least an hour before you slice it.
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Old Dave
Ribs & Bibs Competition Cooking Team

3 Backwoods--3 Big Green Eggs--2 Char-Broils
1 Cobb--1 Original Fast Eddy Pellet Cooker
1 Traeger & 2 Green Mountain Pellet Cookers
1 Genuswine Rotisserie Smoker--2 Hasty Bakes
1 Orion Cooker--6 Webers--Several Homebuilts

Offline Jaxon

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Re: Roast Beef on the Rotisserie
« Reply #19 on: June 29, 2013, 12:10:59 PM »
Pulled and wrapped...
pics to follow when I slice it.
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