Smoked beef round roast

cmwr · 03-15-2013, 06:55 PM

I have a few fresh off the cow beef round roasts in the deep freeze that I wanted to smoke. I got a nice dry rub I use on most beef and pork but I wonder about keeping it juicy. Has anyone tried smoking a roast in a pan of Au Jus? Or should I just rub it down and smoke it dry?

Ron_L · 03-15-2013, 07:15 PM

Cook it to 120 internal and then sear it all around on a hot grill. It will be medium rare. Makes great sandwiches.

cmwr · 03-15-2013, 08:01 PM

Quote:

Originally Posted by Ron_L

Cook it to 120 internal and then sear it all around on a hot grill. It will be medium rare. Makes great sandwiches.

So just smoke it dry with just a dry rub? That sounds pretty simple. I just don't want it to be dry inside.

Harbormaster · 03-15-2013, 08:06 PM

It'll be dry if you try to cook it like a brisket or chuckie.

Do what Ron says. It'll be good.

HeSmellsLikeSmoke · 03-15-2013, 08:09 PM

Ron's 120F internal is the key to it being juicy.

MisterChrister · 03-15-2013, 09:35 PM

What Ron said. No more than medium rare and slice it thin. If you pan it with au jus it will steam into a beef-flavored brick of hard rubber! You can also corn/brine it for corned beef/pastrami.

Hoss · 03-16-2013, 01:01 AM

Not being a smart a$$ ,but if they are in the deep freezer,they ain't fresh off the cow.Ypu can cook em many ways.Hot and fast for Pit beef,pull at no more than 120 I.T.Slice it thin for sammies.You can slow cook it at no more than 250 cooking temp with smoke,and pull and do the same.Bottom line,,,,Do Not overcook that cut of beef.Do Not cook it past 120 internal temp.Good luck.

cmwr · 03-16-2013, 12:46 PM

Quote:

Originally Posted by Hoss

Not being a smart a$$ ,but if they are in the deep freezer,they ain't fresh off the cow.Ypu can cook em many ways.Hot and fast for Pit beef,pull at no more than 120 I.T.Slice it thin for sammies.You can slow cook it at no more than 250 cooking temp with smoke,and pull and do the same.Bottom line,,,,Do Not overcook that cut of beef.Do Not cook it past 120 internal temp.Good luck.

I stand corrected. What I meant to say is they are not store bought meat. My bro in law butchers a cow every year and we split it. So it's farm fresh not store bought pen raised stuff.

03-15-2013, 06:55 PM	#1
cmwr is One Chatty Farker Join Date: 09-17-12 Location: Villisca Iowa	Smoked beef round roast I have a few fresh off the cow beef round roasts in the deep freeze that I wanted to smoke. I got a nice dry rub I use on most beef and pork but I wonder about keeping it juicy. Has anyone tried smoking a roast in a pan of Au Jus? Or should I just rub it down and smoke it dry?

03-15-2013, 07:15 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Cook it to 120 internal and then sear it all around on a hot grill. It will be medium rare. Makes great sandwiches. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-15-2013, 08:06 PM	#4
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	Smoked beef round roast It'll be dry if you try to cook it like a brisket or chuckie. Do what Ron says. It'll be good. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

03-15-2013, 08:09 PM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Ron's 120F internal is the key to it being juicy. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-15-2013, 09:35 PM	#6
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	What Ron said. No more than medium rare and slice it thin. If you pan it with au jus it will steam into a beef-flavored brick of hard rubber! You can also corn/brine it for corned beef/pastrami. __________________ Kettleheads Anonymous Charter Member

03-16-2013, 01:01 AM	#7
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	Not being a smart a$$ ,but if they are in the deep freezer,they ain't fresh off the cow.Ypu can cook em many ways.Hot and fast for Pit beef,pull at no more than 120 I.T.Slice it thin for sammies.You can slow cook it at no more than 250 cooking temp with smoke,and pull and do the same.Bottom line,,,,Do Not overcook that cut of beef.Do Not cook it past 120 internal temp.Good luck.