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Whole Top Round 7.5 kilo's

post #1 of 9
Thread Starter 

I plan on smoking this over either mesquite or hickory and apple.  For a roast this big, I think I can get it on the grill with out cutting it, What would you smoke it at and to what temp for say a medium well?  This is my first big piece of beef.  I have to provide 5 kilo's of ham and 5 kilo's of beef.  The ham is done all I have to do is slice it.  I think I'll do the roast on the day of the party.

 

Any suggestions?

 

Chalee

post #2 of 9

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Ok there Chalee I would run your smoker at maybe 235°ish maybe a touch higher. Then I would take the beef to maybe 140° for med rare and then wrap it with a towel and into the cooler for atleast an hour and then you should be golden. I would agree with smoking the beef the day of. So please don't forget the Q-view.

post #3 of 9
Thread Starter 

Well dressed it up and put it on at 8:00am.  Here are a couple of pic's so far.

 

The water pan with veggies.

 

IMG_0385.jpg

 

Checking to see if it will fit or if I need to cut.

 

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On the grill .

 

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Will post more as the day goes on I got the smoker at 225ish and using apple and hickory to smoke.

 

EDIT:  Sorry about the post, had to reread how to tutorial, seems the way to post changed a little.

 

Chalee

post #4 of 9
Thread Starter 

Here we are at 4 hours and 110 deg.

 

IMG_0391.jpg

 

 

 

 

 

IMG_0392.jpgIMG_0390.jpg

post #5 of 9
Thread Starter 

Well it turned out ok or real good as some people said.  I cooked it to 145 because most asian people like their beef done.

 

 

 

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Thanks for looking.

 

Chalee

post #6 of 9

Great looking smoke man -

post #7 of 9

I'll take a big roast beef sammich please.  Got any horsey?

post #8 of 9

This looks amazing. 

post #9 of 9

Great looking beef. Do you make your own rub?

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