This thread could not have been more timely. It's been a while since I cooked a roast the 6lb size of the one I'm about to pull out of the freezer for Christmas Eve. I was trying to figure out how I was going to cook the roast AND 2 9x13 casseroles and have them done at the same time. I was thinking to go use my parents oven next door (about 100 yards away and a vacant cabin during winter) for the casseroles so I could dedicate our oven to the roast.
Sitting on the back deck last night having my evening smoke (not food) the light bulb went on over my head and I remembered I have an MES30! I dont want to smoke it, but there's my solution for baking it! My wife had just sent me an article where they seared the roast first, then baked at 200 til 125-130. I knew I had to go low and slower than usual because the MES tops out at 275.
Thanks Civilsmoker for your follow up. I know we are cooking to temp here, but time management is also crucial, so having a real good idea of the cook time expected is good. I also like the idea of bieng done a little early and holding the roast till the perfect time. If I remember correctly, the MES will go as low as 100. I'll see when I break her out. Do you recall the weight of the roast in your example on page 2 here? And was that off the bone before cooking? Mine is on the bone but has butchers twine around it like they cut it loose for easy separation before carving...i saw a recipe.method where they suggest you ask the butcher to do this for you.
What is the argument for on vs. off the bone? I always though on was for maximum flavor but thinking about it, maybe the bones cause uneven cooking? Your example looks great and thanks for all the details.
Wow, that is a perfect roast as well. Obviously off the bone. Do you recall weight, time and cooking temp on that (not IT)