Nee temp suggestions for Round Roast

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Meat Mopper
Original poster
Nov 3, 2010
Moses Lake, Washington
I put a 15# Round Roast in the smoker this morning @ 5:30, I just checked it and the IT is @ 125º. I would like the meat to be medium rare, but I also want to give the meat a chance to get tender. I am going to slice the meat then vaccum pack it for freezing. I am looking for suggestions on when to foil & when to wrap in towels for the cooler (if I even should). I am still pretty new at this so any help will be appreciated.....Tom
top round

135° rare

140° med rare

145° med

 i would pull it and wrap in foil and towels and into the ice chest at around 135°

It will rise a few degrees while resting.

 Let it rest a minimum, of 1 hr . 2 or 3 hrs wont hurt.

I would recommend the same temps as Bob did. I like mine alittle more on the rare side so I go as low as maybe 125°. Now it might moo at you but the center will be a glorious shade of red and really juicy too.
OK, roast @ 135º went ahead & foiled it, wrapped in a towel and int the cooler. 5hrs doesn't seem like very long for a 15# hunk of meat, but I am going by temps & I moved the probe 2 times to make sure it was actually @ the right temp.

I have just bought one of those and plan on doing it on the 20th.  Any particular type of rub that you used?  Can you post some pic's of it sliced?


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