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Question on rare roast beef.

post #1 of 15
Thread Starter 
Ok I bought a large bottom round roast and was thinking about smoking it for sandwich meat. I have seen a lot of threads on here about it and when I saw the 11 pound roast in the grocery, I knew it wasn't the ideal cut, but I couldn't pass it up (2.98 a #).

The question:
I have seen a lot of threads on rare roast beef and most say that they took it out when it hit an IT of 135-140. I thought the USDA temp recommendation for medium rare beef was 145. If you take it out at 135-140, are you supposed to let it rest so that the carry over temp gets to 145? Or do you just thumb your nose at the USDA, and go straight to the fridge?

Bigfish
post #2 of 15

Pull it at 135*F and let it rest, covered, for an hour before you refridgerate it...Carry over will finish the cooking and the meat juices will have time to redistribute...Don't forget to save the pan juices to use for Au Jus or to make Gravy for hot sammies later...JJ

post #3 of 15
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Pull it at 135*F and let it rest, covered, for an hour before you refridgerate it...Carry over will finish the cooking and the meat juices will have time to redistribute...Don't forget to save the pan juices to use for Au Jus or to make Gravy for hot sammies later...JJ


Thanks JJ. That's what I figured but I wanted to make sure before I went ahead with it. Hopefully I will do it next weekend so I can get some pics on here! But I do have a corned beef too. Roast beef and pastrami sandwiches maybe?

Bigfish
post #4 of 15

That sounds good but when it comes to Corned Beef....I'm a total HASH HEAD!...Peppers, Onions, Potatoes and whatever other veggies all diced up with Corned Beef and fried crisp in Butter or Bacon Drippings...Yum!..JJ

post #5 of 15

Oh no JJ!!

 

Pastrami on rye with butter & mustard!!

post #6 of 15

Good advice above.

Mine don't seem to carry over much:

Pull at 137˚---coast to 142˚.

Pull at 135˚---coast to 139˚.

 

But they've all been excellent.

 

Since SmokinAl is still alive, Rare can't be too dangerous!!!  biggrin.gif

 

Right Al???

 

 

Bear

post #7 of 15

The hotels here in Vegas have served rare prime rib for years.  Although I prefer mine med rare I've eaten it many times and so far so good.  I just don't eat hamburger usually unless I grind it myself or get it from one of two trusted stores I shop at.  I do not trust ground meat.  Anyway thanks for posting those temps great information to have. 

post #8 of 15

Been eating beef rare here for a very long time...still alive.

 

I take it out at 132-135 and put them in the fridge for  6-12 hours and it slices thin easily.

 

Have a great day!!

 

 

  Craig

sliced 002.JPG

post #9 of 15
Quote:
Originally Posted by fpnmf View Post

Been eating beef rare here for a very long time...still alive.

 

I take it out at 132-135 and put them in the fridge for  6-12 hours and it slices thin easily.

 

Have a great day!!

 

 

  Craig

sliced 002.JPG



What a pic!!!  Now this is what I love to see first thing in the morning some nice rare roast beef.  Makes me want to run out to the butcher!!!

 

post #10 of 15
Thread Starter 
Quote:
Originally Posted by BlueBombersfan View Post

What a pic!!!  Now this is what I love to see first thing in the morning some nice rare roast beef.  Makes me want to run out to the butcher!!!

 


I am with Blue on this one! You guys are making me hungry! If I wasn't bow hunting this weekend, I definately would be smoking that roast!

Bigfish
post #11 of 15
Thread Starter 
Another question would be does it matter if the meat was frozen? Is it ok or would it be better if it was never frozen?

Bigfish
post #12 of 15
Quote:
Originally Posted by bigfish98 View Post

Another question would be does it matter if the meat was frozen? Is it ok or would it be better if it was never frozen?
Bigfish



I have bought tips when they are BOGO and froze one of  them.

 

I have done tips both ways...didn't seem to make any difference to us!!

 

  Have a great day!!

 

  Craig

post #13 of 15

One thing I forgot to add is that freezing meat or food products does not kill bacteria, viruses etc.

post #14 of 15
Thread Starter 
Quote:
Originally Posted by Smokin Vegas View Post

One thing I forgot to add is that freezing meat or food products does not kill bacteria, viruses etc.


Does freezing effect the finished products quality? (Taste, tenderness, etc)
post #15 of 15

Yes, anytime you freeze meat you burst cells that normally have moisture inside; that's what the puddle is at the bottom of the plate, known as "purge".  If it cooked up great, then the fresh roast should have been superb!  Secret is not to overcook it and don't cook out what remaining juices there are left in it.

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