Need some quick advice on a beef roast

syndicate559 · 07-02-2011, 11:48 AM

I'm getting my smoker up to temp right now, cooking pork shoulder today and my brother showed up with a mystery beef roast for me to throw in there. I didn't weigh it, but I'm thinking it's around 5 - 6 pounds. It's pretty lean except for a fat membrane that covers one side. I injected and it feels pretty tough in places. I don't know my beef roasts just by looking at them, but I'm guessing it's some kind of round or something. Anyway, just wondering, would you guys basically cook it the same as a brisket, just go until it's buttery tender around 195-205 range?

BigButzBBQ · 07-02-2011, 11:51 AM

It depends on how you want to serve it. If I'm going to slice it, I usually start looking at pulling it when it hits 180-190. Then wrap in foil and let rest for half an hour.

syndicate559 · 07-02-2011, 12:02 PM

I'm just giving it back to him, so he'll do whatever I tell him is best. When you pull for slicing, are you still looking for a certain feel or just know what temp you want?

BigButzBBQ · 07-02-2011, 12:06 PM

It is a feel issue as well, the best way I can describe it is that most of it will have a buttery feel to it but, there maybe one or two spots that give a slight amount of resistence.

jgh1204 · 07-02-2011, 12:09 PM

brisket gets juicy tender at 195 or so because of the collagen, embedded fat, etc. That sounds like it might be some type of sirloin or round roast. If that is the case, it is extremely lean and I don't think will benefit from a long slow cook or get tender and juicy. More likely it will get dry and tough. I have never done one of these but I would go to 135 or so, pull let rest and slice thin.

BigButzBBQ · 07-02-2011, 12:14 PM

Quote:

Originally Posted by jgh1204

brisket gets juicy tender at 195 or so because of the collagen, embedded fat, etc. That sounds like it might be some type of sirloin or round roast. If that is the case, it is extremely lean and I don't think will benefit from a long slow cook or get tender and juicy. More likely it will get dry and tough. I have never done one of these but I would go to 135 or so, pull let rest and slice thin.

Good point, alot of rounds do have that fatty side to them. They can feel very tough before cooking but, butter up quickly. Forgive my mental block posted from earlier. This is most likely the better advise to go with.

syndicate559 · 07-02-2011, 12:30 PM

Sounds good. I'll let you guys know how it turns out.

Gore · 07-02-2011, 02:40 PM

If it is a round (and that's what I'd guess from the description), I'd do it slow to between 125 and 145 (rare to medium), then I'd slice thin and make sandwiches. I generally overseason the outside of it, making a deli-like meat. I've never really been satisfied with round cooked any other way.

RevZiLLa · 07-02-2011, 04:12 PM

Quote:

Originally Posted by jgh1204

brisket gets juicy tender at 195 or so because of the collagen, embedded fat, etc. That sounds like it might be some type of sirloin or round roast. If that is the case, it is extremely lean and I don't think will benefit from a long slow cook or get tender and juicy. More likely it will get dry and tough. I have never done one of these but I would go to 135 or so, pull let rest and slice thin.

Agreed

cuzintiny · 07-02-2011, 05:04 PM

Rump roast is what I usually cook and I cook mine tll around 140, using pecan or oak, then slice, it makes great sandwiches.

bmanMA · 07-02-2011, 05:19 PM

I agree with the lower finish temp. I do a reverse sear on mine. If he has a slicer, he outta use that.

I would try to catch the drippings and maybe enhance what you get with some consommé or beef broth to dip the meat and roll in. Get you some horsey sauce, maybe a little of your favorite Q sauce... and yummmmm. For this type of sammie, i like a heavy dose of coarsely ground black pepper in the rub.

SmokinAussie · 07-02-2011, 05:32 PM

Lower finishing temp and slice. That meat won't pull. Like Gore said too... season it heavily on the surface with a rub, and you will be well rewarded with a nice crust. If you get it up to 135 and then give it a reverse sear, you end up with a nice medium rare temp with great bark after a 30 minute rest.

Cheeers!

Bill

bigabyte · 07-02-2011, 06:59 PM

We need a pic of the roast.

syndicate559 · 07-02-2011, 07:04 PM

Sorry guys, I pulled and foiled at 140 in the center, then my sister-in-law dropped by and picked it up before I could take a pic. She's about 7 months pregnant and she was texting all day long asking if it was ready yet, haha! She was a little anxious to start eating. Still have 2 butts and a whole turnkey breast going on the WSM, though, so I'll take some pics of those for sure.

07-02-2011, 11:48 AM	#1
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA	Need some quick advice on a beef roast I'm getting my smoker up to temp right now, cooking pork shoulder today and my brother showed up with a mystery beef roast for me to throw in there. I didn't weigh it, but I'm thinking it's around 5 - 6 pounds. It's pretty lean except for a fat membrane that covers one side. I injected and it feels pretty tough in places. I don't know my beef roasts just by looking at them, but I'm guessing it's some kind of round or something. Anyway, just wondering, would you guys basically cook it the same as a brisket, just go until it's buttery tender around 195-205 range? __________________ Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe

07-02-2011, 11:51 AM	#2
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	It depends on how you want to serve it. If I'm going to slice it, I usually start looking at pulling it when it hits 180-190. Then wrap in foil and let rest for half an hour. __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

07-02-2011, 12:02 PM	#3
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA	I'm just giving it back to him, so he'll do whatever I tell him is best. When you pull for slicing, are you still looking for a certain feel or just know what temp you want? __________________ Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe

07-02-2011, 12:06 PM	#4
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	It is a feel issue as well, the best way I can describe it is that most of it will have a buttery feel to it but, there maybe one or two spots that give a slight amount of resistence. __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

07-02-2011, 12:09 PM	#5
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	brisket gets juicy tender at 195 or so because of the collagen, embedded fat, etc. That sounds like it might be some type of sirloin or round roast. If that is the case, it is extremely lean and I don't think will benefit from a long slow cook or get tender and juicy. More likely it will get dry and tough. I have never done one of these but I would go to 135 or so, pull let rest and slice thin. __________________ Wannabe BBQ Illuminati

07-02-2011, 12:30 PM	#7
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA	Sounds good. I'll let you guys know how it turns out. __________________ Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe

07-02-2011, 02:40 PM	#8
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	If it is a round (and that's what I'd guess from the description), I'd do it slow to between 125 and 145 (rare to medium), then I'd slice thin and make sandwiches. I generally overseason the outside of it, making a deli-like meat. I've never really been satisfied with round cooked any other way. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

07-02-2011, 05:04 PM	#10
cuzintiny Got rid of the matchlight. Join Date: 06-30-11 Location: Tulsa, Ok	Rump roast is what I usually cook and I cook mine tll around 140, using pecan or oak, then slice, it makes great sandwiches.

07-02-2011, 05:19 PM	#11
bmanMA is one Smokin' Farker Join Date: 03-02-10 Location: Lunenburg, MA	I agree with the lower finish temp. I do a reverse sear on mine. If he has a slicer, he outta use that. I would try to catch the drippings and maybe enhance what you get with some consommé or beef broth to dip the meat and roll in. Get you some horsey sauce, maybe a little of your favorite Q sauce... and yummmmm. For this type of sammie, i like a heavy dose of coarsely ground black pepper in the rub. __________________ Pork Butt and Chicken Legs (semi-retired)

07-02-2011, 05:32 PM	#12
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Lower finishing temp and slice. That meat won't pull. Like Gore said too... season it heavily on the surface with a rub, and you will be well rewarded with a nice crust. If you get it up to 135 and then give it a reverse sear, you end up with a nice medium rare temp with great bark after a 30 minute rest. Cheeers! Bill __________________ A butterflies wings. About to bring down everything...

07-02-2011, 06:59 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	We need a pic of the roast. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-02-2011, 07:04 PM	#14
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA	Sorry guys, I pulled and foiled at 140 in the center, then my sister-in-law dropped by and picked it up before I could take a pic. She's about 7 months pregnant and she was texting all day long asking if it was ready yet, haha! She was a little anxious to start eating. Still have 2 butts and a whole turnkey breast going on the WSM, though, so I'll take some pics of those for sure. __________________ Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe

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