Beef Round Roast

[yes i smoke]

Hello,

I just bought a small 2.5 pound beef round roast. I'm wondering about time and temp for smoking it? Also type of wood to smoke it with? I was thinking of either Hickory or Pecan? I will be using my 40 inch Masterbuilt Electric Smoker. Any suggestions would be greatly appreciated.

Thank you much

 

[jcollins]

good evening i would say it mostly depends on what you will be doing with it and how you want it pulled-200 to 205.... sliced (well done)-180 to 190 and i love hickory wood but i hear pecan is really good as well maybe you should try a blend of woods.

 

[dirtsailor2003]

Round roast is not a pulling roast. If you try and take it to the temps of 200 you will have shoe leather. Round works best taken to rare-medium rare, and if you absolutely must well done. I like to take our to an IT of 130-135. Smoked with a 50/50 mix of cherry and pecan. Depending on the thickness and the put temp this will take 2-4 hours. You will want to test wrapped in foil for a good 45 minutes prior to slicing. I like to run my pit temp down around 180-200 since its a short smoke, that gives the roast a good amount of smoke.

Put a batch of Chef JJ's Smokey Au Jus under the roast. It's well worth the effort and will go good with the thin slices of round roast!'

http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus

 

[worktogthr]

I agree that this is definitely not for pulling. I agree with the above. Smoke it, throw it in the fridge overnight and slice thin for some roast beef sandwiches! You'll love it. Or check out some pit beef threads.

 

[yes i smoke]

Excellent thank you very for your suggestions. I am for sure going to cook this to a nice medium rare. That Chef jj's smokey au jus looks very good I will give it a try and let you know how it turns out.

 

[slider n copa]

image.jpeg

• slider n copa
• Apr 3, 2016

I did this yesterday took it to 140 it used peach and pecan, tastes great