Roast beef not brisket

Discussion in 'Beef' started by davekat, Feb 27, 2016.

  1. davekat

    davekat Fire Starter

    Hey guys going to try a roast beef today not a briskit just a standard roast. Questions

    What internal temp do i wrap at

    Is 225 230 a good temp to cook at

    And how long per pound or kilo would this take.

    Cheers
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If your talking about a standing rib roast, they are cooked like a steak.

    Depending on how you like your steak That's how you would smoke a rib roast.

    No foiling, rare 120-125 IT med rare 130-135 IT etc.

    Depending on how you like it, maybe 3 or 4 hours until done.

    Al
     
    Last edited: Feb 27, 2016
  3. davekat

    davekat Fire Starter

    Yea i just saw a receipe that says for a 4-6 pound roast inject it and then put it in a aluminium cooking tray with broth and allow to smoke for approx 4 to 5 hours then wrap it and let it rest for 20min with a medium cook of 145
     
  4. smokeymose

    smokeymose Master of the Pit

    What are you calling a roast beef, Dave? Covers a lot of territory..
     
  5. davekat

    davekat Fire Starter

    Blade roast mate
     
  6. davekat

    davekat Fire Starter

    I just googled and to the americans it may also be called a chuck roast
     
  7. davekat

    davekat Fire Starter

    So what i have is a blade or chuck roast that will be injected and smoked from what i have read i need to get the internals to 195f at 160 i can wrap the meat in foil until i hit the 195 then do the resting process. My cut of meat is only a small 3.5lbs as im on feeding my small family.

    Ill have a tray of either water or beef stock under the grill catching any drippings also

    Have i missed anything fellas
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Al's got you covered if it is a leaner roast like a rib roast or anything from the round. If it's a chuck roast then you want to cook it almost like a butt for pulled beef, since it has a lot of fat and connective tissue. i would recommend smoking at whatever temp you like to smoke, wrapping it when it gets to 160-165 with some beef broth or stock in the foil and cooking until an IT somewhere between 205-210 for pulled beef.

    Check this out.
    http://www.smokingmeatforums.com/t/215706/smoked-pulled-beef-chucky-step-by-step

    Bear's step by steps are guaranteed success!
     
  9. davekat

    davekat Fire Starter

    Ill post a photo of my cut also so it may make more sense
     
  10. davekat

    davekat Fire Starter

     

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