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First roast beef Q-View

post #1 of 8
Thread Starter 
Got off early today and since I've got to be gone this weekend for work, I decided to make some dinner for Mrs. JK and try something new at the same time. Picked up this eye round, put some Worcester sauce and a light coating of Montreal Steak seasoning on it and let's see what happens! Fat side up, down or does it not matter?
Also going to try some baked potatoes too.
post #2 of 8

I do quite a bit of roast beef on the smoker and with my WSM i would run a little hot so i would recommend fat side down in that kind of set up. if you have an offset or similar fat side up would be fine. i would use a probe therm in the meat and take it to the doneness you want ( i like 140-145 area for medium)  wrap and let it rest 30-45 minutes and then slice. I usually make eye of round in sammies bit would be fine slices next to taters!



Happy Smoking,



post #3 of 8
Thread Starter 
Thanks Phat, I'm looking forward to seeing how this thing turns out. biggrin.gif
post #4 of 8
Thread Starter 
Putting the taters on. Butter, garlic powder, litte onion powder and a little fresh onion as well. Roast is at 108 and looks like it's coming along nicely, so far.
post #5 of 8

Looks good so far!


Love some roast beef sammies!



post #6 of 8
Thread Starter 
Thanks Al, I've hit a stall at 136 but that's okay, I've got nothing else to do. grilling_smilie.gif
post #7 of 8
Thread Starter 

Just off the smoker. Took it to 140 and letting it rest for 30 mins, smells good :-)
post #8 of 8
Thread Starter 
Overall, perhaps 8 out of a possible 10. I cooked fat side up and the bottom facing the heat source was slightly past medium and the top half was a nice med/med rare. Any suggestions on smoking fat side down vs turning midway thru to get a more even finish?

Mrs. JK loved it and it was a very nice first attempt, I look forward to the next one. Thanks for looking.grilling_smilie.gif

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