Help with times, temps and questions?

Discussion in 'Beef' started by daddyzaring, May 31, 2010.

  1. daddyzaring

    daddyzaring Smoking Fanatic

    I have 2 round botton roast, and I am not sure how long to smoke them, at what temp, and what temp to pull the at (well done).  Also do they need to be foiled at all?
     
  2. daddyzaring

    daddyzaring Smoking Fanatic

    How long should these take to cook to 210F?  They are probably 2-3LB each, and my smoker is holding good at 220-230F?
     
  3. daddyzaring

    daddyzaring Smoking Fanatic

    Bump?
     
  4. daddyzaring

    daddyzaring Smoking Fanatic

    How high should I cook these 'til?  Is 210 too much?
     
  5. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Sorry but I can't help much here.

    I could be wrong but over 160 I believe is well done. So with out some research I really can't say what temps to take them to. I think that the longer the rest the better so long as you stay above the safe temp.

    Are you holding temps better these days?
     
  6. daddyzaring

    daddyzaring Smoking Fanatic

    I ended up pulling them at 170, weird thig one was done, and the other was still mooing.
     
  7. jeremymillrood

    jeremymillrood Smoke Blower

    Was one on a higher rack than the other??  I tried a round not too long ago, mine came out a little too dry for my liking.  Next time I'd probably pull at 160.
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Yeah... bottom round doesn't have much fat in it, so you have to treat it like you would in the oven: 140° for rare, 165° for well done. Just make sure to use a therm and check each one to achieve the level of doneness that you want.
     

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