Beef Round Roast

Tha Football Guru · 02-18-2014, 06:41 PM

Smoking a round roast with oak
RUB:
1/2 cup sea salt
1/2 fresh black pepper
1/4 paprika
3 Tblsp chili powder
2 Tblsp cayenne
2 Tblsp garlic powder
1 Tblsp cumin
1 Tblsp dried oregano
1 Tblsp dried thyme
1 Tblsp ground ginger

Roast with rub on it

After 1hr on grill

Finished Product

tarhog · 02-18-2014, 08:17 PM

Football Guru, I use a similar rub on beef. The round roast looks good. How long did you cook it and how did you serve it? Did you shred or slice and use it in a sandwich or fajita? What is that vent pipe used for? Thanks for posting.

peeps · 02-18-2014, 08:58 PM

looking good!

sliding_billy · 02-19-2014, 02:53 AM

Nice looking piece of meat.

Tha Football Guru · 02-19-2014, 08:30 AM

Here are pictures of the finished product when I sliced it.

captndan · 02-19-2014, 08:31 AM

Ole' !

Tha Football Guru · 02-19-2014, 08:44 AM

Quote:

Originally Posted by tarhog

Football Guru, I use a similar rub on beef. The round roast looks good. How long did you cook it and how did you serve it? Did you shred or slice and use it in a sandwich or fajita? What is that vent pipe used for? Thanks for posting.

I cooked it for 3 hours at 250 degrees then I wrapped it in foils and a couple towels and placed in a cooler for 45 minutes. Treated it like a brisket. I sliced it, my wife made a sandwich and I ate the slices.

The vent pipe is part of some mods I did to my smoker so I can get even temps across the entire cooking surface. I have a Brinkman TLE. along with sealing it so it has no leaks, I made a deflector plate for the hole from the firebox to the grill, have 8 red bricks in the bottom to help stablelize the temps, and the vent pipe is a flex tube for a dryer that I place in there and extended down to grill level to make the chamber of the grill fill with heat and smoke at the meat level before it exhausts. As you know heat and smoke rises to the top and will go out of the exhaust hole, this helps to give a more consistent temp and cook. I also placed to thermo's at grill level in the door/lid of my smoker.

Demosthenes9 · 02-19-2014, 02:23 PM

Looks good. I prefer to smoke round roasts to mid-rare or medium as it's a very lean cut. Basically, treat it like it's a Tri Tip, though it will have a little more chew.

ncstan · 02-19-2014, 03:45 PM

Now I would nail that hunk of meat .

Tha Football Guru · 02-21-2014, 01:44 PM

Quote:

Originally Posted by Demosthenes9

Looks good. I prefer to smoke round roasts to mid-rare or medium as it's a very lean cut. Basically, treat it like it's a Tri Tip, though it will have a little more chew.

you know when I removed it it was cooked to medium and allowing it to sit in the color wrapped in foil finished it off.
I personally like my beef with little to no pink

Bigr314 · 02-21-2014, 02:52 PM

Very nice looking. Great smoke ring there.

02-18-2014, 06:41 PM	#1
Tha Football Guru Is lookin for wood to cook with. Join Date: 02-11-14 Location: Toledo, OH	Beef Round Roast Smoking a round roast with oak RUB: 1/2 cup sea salt 1/2 fresh black pepper 1/4 paprika 3 Tblsp chili powder 2 Tblsp cayenne 2 Tblsp garlic powder 1 Tblsp cumin 1 Tblsp dried oregano 1 Tblsp dried thyme 1 Tblsp ground ginger Roast with rub on it After 1hr on grill Finished Product __________________ BBQ and Football Belong Together

02-18-2014, 08:17 PM	#2
tarhog On the road to being a farker Join Date: 01-15-12 Location: St. Thomas, US Virgin Islands	Football Guru, I use a similar rub on beef. The round roast looks good. How long did you cook it and how did you serve it? Did you shred or slice and use it in a sandwich or fajita? What is that vent pipe used for? Thanks for posting. __________________ Weber OTG, Weber OTS, Chargrill vertical gasser, Budweiser Keg Ghetto Fire Pit. Tolerant Wife.

02-18-2014, 08:58 PM	#3
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	looking good! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

02-19-2014, 02:53 AM	#4
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Nice looking piece of meat. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

02-19-2014, 08:30 AM	#5
Tha Football Guru Is lookin for wood to cook with. Join Date: 02-11-14 Location: Toledo, OH	Here are pictures of the finished product when I sliced it. __________________ BBQ and Football Belong Together

02-19-2014, 08:31 AM	#6
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	Ole' !

02-19-2014, 02:23 PM	#8
Demosthenes9 is Blowin Smoke! Join Date: 04-29-10 Location: Louisville	Looks good. I prefer to smoke round roasts to mid-rare or medium as it's a very lean cut. Basically, treat it like it's a Tri Tip, though it will have a little more chew.

02-19-2014, 03:45 PM	#9
ncstan On the road to being a farker Join Date: 01-21-11 Location: pink hill n.c.	Now I would nail that hunk of meat . __________________ Bubba Keg ,Bq Grills gravity fed smoker ,Weber grills

02-21-2014, 02:52 PM	#11
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	Very nice looking. Great smoke ring there. __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.