Help with times, temps and questions?

daddyzaring

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Original poster

Nov 7, 2009

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• May 31, 2010

• #1

I have 2 round botton roast, and I am not sure how long to smoke them, at what temp, and what temp to pull the at (well done).  Also do they need to be foiled at all?

 

daddyzaring

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Thread starter

Nov 7, 2009

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• May 31, 2010

• #2

How long should these take to cook to 210F?  They are probably 2-3LB each, and my smoker is holding good at 220-230F?

 

daddyzaring

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Nov 7, 2009

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• May 31, 2010

• #3

Bump?

 

daddyzaring

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Original poster

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Nov 7, 2009

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• May 31, 2010

• #4

How high should I cook these 'til?  Is 210 too much?

 

tom37

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Sep 24, 2009

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Independence Mo

• May 31, 2010

• #5

Sorry but I can't help much here.

I could be wrong but over 160 I believe is well done. So with out some research I really can't say what temps to take them to. I think that the longer the rest the better so long as you stay above the safe temp.

Are you holding temps better these days?

 

daddyzaring

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Nov 7, 2009

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• May 31, 2010

• #6

I ended up pulling them at 170, weird thig one was done, and the other was still mooing.

 

jeremymillrood

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Dec 22, 2009

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JAX, FLA

• Jun 2, 2010

• #7

Was one on a higher rack than the other??  I tried a round not too long ago, mine came out a little too dry for my liking.  Next time I'd probably pull at 160.

 

jirodriguez

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Jun 5, 2009

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Portland, OR

• Jun 2, 2010

• #8

Yeah... bottom round doesn't have much fat in it, so you have to treat it like you would in the oven: 140° for rare, 165° for well done. Just make sure to use a therm and check each one to achieve the level of doneness that you want.