T
Thirsty4Q
Guest
Need to do some beef for a party in a couple weeks, I have never done a large piece of beef. I am tossed up right now between a couple of standing rib roasts, or a whole top round roast (approx 22# what my butcher gets)
I was thinking about 275-300 for the drum, (that should be about 1 vent open and maybe a second just cracked?) and trying to figure out what internal temp to cook to.
Never doing large beef before I ask is it tricky to not let it dry out? Suggestions if I should wrap in foil at any period during the cook, or wait for the rest.
Also trying to figure out an approximate estimate of cook time. I realize there are so many factors, and I like to guage on internal temp not time, but I am trying to figure out if I have a 4 hour smoke or a 12 hour smoke.
Sorry about all the questions, trying not to screw up a $80 hunk of meat!
I was thinking about 275-300 for the drum, (that should be about 1 vent open and maybe a second just cracked?) and trying to figure out what internal temp to cook to.
Never doing large beef before I ask is it tricky to not let it dry out? Suggestions if I should wrap in foil at any period during the cook, or wait for the rest.
Also trying to figure out an approximate estimate of cook time. I realize there are so many factors, and I like to guage on internal temp not time, but I am trying to figure out if I have a 4 hour smoke or a 12 hour smoke.
Sorry about all the questions, trying not to screw up a $80 hunk of meat!