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Nee temp suggestions for Round Roast

post #1 of 5
Thread Starter 

I put a 15# Round Roast in the smoker this morning @ 5:30, I just checked it and the IT is @ 125º. I would like the meat to be medium rare, but I also want to give the meat a chance to get tender. I am going to slice the meat then vaccum pack it for freezing. I am looking for suggestions on when to foil & when to wrap in towels for the cooler (if I even should). I am still pretty new at this so any help will be appreciated.....TomRound Roast Rubbed.jpgRound Roast.jpg

post #2 of 5

top round

135° rare

140° med rare

145° med

 i would pull it and wrap in foil and towels and into the ice chest at around 135°

It will rise a few degrees while resting.

 Let it rest a minimum, of 1 hr . 2 or 3 hrs wont hurt.

post #3 of 5

icon_cool.gif

I would recommend the same temps as Bob did. I like mine alittle more on the rare side so I go as low as maybe 125°. Now it might moo at you but the center will be a glorious shade of red and really juicy too.

post #4 of 5
Thread Starter 

OK, roast @ 135º went ahead & foiled it, wrapped in a towel and int the cooler. 5hrs doesn't seem like very long for a 15# hunk of meat, but I am going by temps & I moved the probe 2 times to make sure it was actually @ the right temp.

Round Roast 1.jpg35 into cooler.jpg

post #5 of 5

I have just bought one of those and plan on doing it on the 20th.  Any particular type of rub that you used?  Can you post some pic's of it sliced?

 

Thanks,

Chalee

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