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Help with times, temps and questions?

post #1 of 8
Thread Starter 

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?

post #2 of 8
Thread Starter 

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

post #3 of 8
Thread Starter 

Bump?

post #4 of 8
Thread Starter 

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

post #5 of 8

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?

post #6 of 8
Thread Starter 

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

post #7 of 8

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.

post #8 of 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.

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