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Roast Beef help

post #1 of 7
Thread Starter 
I'm doing a roast beef this weekend. I don't have much experience BBQing beef besides brisket and i think i have to take a different approach with the roast. I'm Using an charcoal ECB. I do not want a strong smokey flavor

Any suggestions or advice?

dry rub? marinade? brine?

BBQ temp range?

internal temp to aim for?
post #2 of 7
Are you looking for a weaker smoke taste, or no smoke at all?
post #3 of 7
i have done a few shoulder roasts. i just did them like a brisket. rub with mustard, then jeff's rub. wrap over night in saran wrap in the fridge. then smoke at 225-240°, fatcap down. after about 2 hours, spray with whatever you use for your briskets. (you do know not to use vinegar on beef, right? it dries it out.) if you want to slice it up, take it to 190° internal. want to pull it? take it to 200°. also, let it rest for about 2 hours after you pull it out of the smoker, before you cut it.

you want less smoke flavor? smoke it until the meat hits 140°, then go with charcoal, roast wrapped in foil. or, you can put it in the oven, set at 225°. if you put it in the ovem, i would put it in one of those disp alum roasting pans.
post #4 of 7
13spice, you didn't mention what type of roast you're planning on doing. If it is a roast from the shoulder, it will need the low & slow to break down the connective tissues. Any roasts cut from the rib section or the loin will be fairly tender but pricey as all get out, these you would get the internal temps up to your liking (i.e. rare, medium, etc.). Roasts from the hindquarter-Sirloin Tip, eye of round, top round, bootom round, ball roast (aka hill of beef) and the rump roast will be fairly lean and will have a tendency to dry out on a long smoke.
post #5 of 7

I have recently done a sirloin tip roast with much success. I rubbed with a simple salt & pepper and smoked with apple and cherry chunks to an internal temp. of 140° spraying with apple juice here and there. then foiled it to a finish temp of 190°.

If you have a leaner piece of meat lay some slab bacon slices on top to help keep it moist, and the bacon is fantastic tasting.

ready for smoke:

Not a great pic but super juicy:

Here is a pic of a black angus brisket i did with the bacon (sorry no sliced pics, didn't last long enough):
post #6 of 7
I thought you would have had more advice by now? Must have gotten buried to quick.
post #7 of 7
Hey Dutch.......thankx for that breakdown on beef.........

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