Need some help on times!

Discussion in 'Beef' started by rubmymeat, Jun 28, 2008.

  1. rubmymeat

    rubmymeat Fire Starter

    I am cooking an 8 lb beef top butt roast. At least that is what I think it is. I is choice angus and in a cryovac. The neighbor works at a food warehouse and one of the drivers gave it to him. It has a small fat cap on the bottom and is round like a ball, not flat. Anyway, I plan to cook the interior to 135 and slice for sandwiches. How long do you anticipate it will take to get to 135 inside. As always, thanks in advance for all your help.

    Note: I would take a pic but my wife has the camera in her purse and she is out shopping. Thanks again.
     
  2. I am a newbie as well, but I think you need to cook the roast to a higher temp so the fat will render and you will end up with a juicer finished product. Someone else may correct me and please do if I am wrong. I am thinking closer to 170-180 on the roast though.
     
  3. fatback joe

    fatback joe Master of the Pit OTBS Member

    Depends a heck of a lot at what temp you are cooking at.
     
  4. rubmymeat

    rubmymeat Fire Starter

    I plan on cooking it at 250 degrees
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If smoking at 225-250* I would think around an hour to and hour and a quarter per pound. 135* is going to be a little toward the rare side but sliced thin should be good. Are you going to sear it first?
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    If you want rare pull at 135, Medium 140 145. 170 - 180 will be overdone and possibly be dry.

    Depends on what you want.

    Good luck!
     
  7. rubmymeat

    rubmymeat Fire Starter

    I need it cooked and sliced by 7:00 pm which gives me 4 hours. How hot do I need my smoker for that timeline? THanks for all your help.
     
  8. dingle

    dingle Smoking Fanatic OTBS Member

    I'm sure Walking Dude will be along real soon to tell you exactly how long to cook that thing. heheheheheheheheh lol!
     
  9. danbury

    danbury Smoking Fanatic

    Don't forget to add time for it to rest after pulling off pit and before slicing. Someone else (or you possibly may know) can give you a time on that.
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    hmm under 4 hours my suggestion would be the best deli I could find open and save the 8 lb'er for when I could take my time and do it right. Maybe do a couple fattys instead
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah..........to be done and rested by 7.........you should of started alot earlier........you have also maybe figure in a stall........
     
  12. rubmymeat

    rubmymeat Fire Starter

    I dropped the ball today. I wasn't thinking it would take to long to get to 135.
     
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sliced fattys would be good and still fit your time frame. Dingle's shrimp parm would work well and still allow time to get all the fixings [​IMG]
     
  14. rubmymeat

    rubmymeat Fire Starter

    temp is up to 125 and neighbors are okay with eating closer to 8:00. it gives everyone a little more time to drink. I hope these last 10 degrees don't stall.
     
  15. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    If you get into trouble you can always finish on a hot grill. You are close now.

    Just an idea!
     

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