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-   -   Give me a strategy....rolled beef roast (http://www.bbq-brethren.com/forum/showthread.php?t=171761)

Fwismoker 09-24-2013 03:05 PM

Give me a strategy....rolled beef roast
 
Thinking of going 225-250 to 165 IT... Not sure if i want to braise part way through or not. Will take suggestions...lol thanks.

Fwismoker 09-24-2013 03:48 PM

Probably going thin slicing for sammies and making some Au jus .

Ron_L 09-24-2013 03:55 PM

Any idea what cut it is? I prefer medium rare for sandwiches.

Fwismoker 09-24-2013 04:01 PM

Yea Ron the butcher said it's made from Round

http://i1226.photobucket.com/albums/...ps2a564314.jpg

Ron_L 09-24-2013 04:03 PM

I would go medium rare, but that's my preference.

Diesel Dave 09-24-2013 04:13 PM

I'm with Ron on this, medium rare.
Rounds can become a bit tuff if over done

deguerre 09-24-2013 04:15 PM

For top and eye, most definitely medium rare. I would suspect the same holds for bottom round, but I've never cooked one personally.

Fwismoker 09-24-2013 04:19 PM

edit...yea it's all from the Top round so i'm going medium... thanks guys.

jeffturnerjr 09-24-2013 04:21 PM

I'd cook to IT of 130-135.

Big George's BBQ 09-24-2013 04:45 PM

Med rare sliced thin YUM I do sirloin roast for sammies- soooo good

sliding_billy 09-25-2013 02:25 AM

Medium rare and then sear up the slices to get to medium.

fantomlord 09-25-2013 08:35 AM

Quote:

Originally Posted by Big George's BBQ (Post 2636159)
Med rare sliced thin YUM I do sirloin roast for sammies- soooo good

me too...you could do something along these lines with it:

http://www.bbq-brethren.com/forum/sh...d.php?t=171662

Big George's BBQ 09-25-2013 08:45 AM

Quote:

Originally Posted by fantomlord (Post 2636740)
me too...you could do something along these lines with it:

http://www.bbq-brethren.com/forum/sh...d.php?t=171662


Definately I think all I used was McCormics Steak Seasoning- having it for my lunches this week


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