Originally Posted by jayp424
My mother in law bought a huge chunk of roast beef. She seared it on the stove and then cooked it about 3/4 of the way on the stove. My question is can I now throw it on the grill and smoke it to give it a nice smoky flavor, or would that be counter-productive since the meat is mostly cooked already?
If I can still smoke it, any tips on how long I should do it for? Any tips would be appreciated.
Smoke it up and heat just like you normally would. It will turn out great.
Either use wood chunks on the fire or use wood sawdust wet or a pellet burner lit at both ends for a heaver smoke and it will be great.
Cook according to directions for correct temp with the smoke rolling at the same time.
Use a temp Gage if you have one.
Will turn out fantabulous. Preheat the grill and start the smoke before you put the meat in. Use indirect method.