Give me a strategy....rolled beef roast

Fwismoker · Sep 24, 2013

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 · Sep 24, 2013

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

Ron_L · Sep 24, 2013

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

Fwismoker · Sep 24, 2013

Yea Ron the butcher said it's made from Round

Ron_L · Sep 24, 2013

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

Diesel Dave · Sep 24, 2013

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

deguerre · Sep 24, 2013

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 · Sep 24, 2013

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

jeffturnerjr · Sep 24, 2013

I'd cook to IT of 130-135.

Big George's BBQ · Sep 24, 2013

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

sliding_billy · Sep 25, 2013

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

fantomlord · Sep 25, 2013

Big George's BBQ said:
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/showthread.php?t=171662

Big George's BBQ · Sep 25, 2013

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

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

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