Roast Beast Question

Discussion in 'Beef' started by meandmytwodogs, Jun 26, 2009.

  1. All the recent threads about eye of round for roast beast lunch meat has got me pretty revved up to give it a go for myself. I picked up an eye of round roast today weighing in at just over 4 lbs. I want to keep as much of this as rare as possible, so my question is this: Should I cut the roast into two pieces so that they will finish more quickly or should I leave it whole? I'm just thinking that I might dry out the ends of the roast a bit more if I cook it whole. I could be totally off on this thought though so any support will be greatly appreciated.

  2. billbo

    billbo Master of the Pit OTBS Member

    I would cook it whole, by cutting it you will actually lose some juice. If you keep it low & slow it will plenty rare enough. Don't go over 135° internal and you will be fine.
  3. Sounds like a plan. I figured on pulling the roast at 130 to keep it nice and red and then letting it rest for a few, then I'll cool it down over night before slicing.

    Can't wait!

  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    That is an excellent plan. And don't forget the pics.[​IMG]
  5. bigsteve

    bigsteve Master of the Pit

    My guess would be if you cut it in half, you'll have 4 (potentially) dried out ends instead of 2.

    I'd go whole.
  6. oneshot

    oneshot Master of the Pit SMF Premier Member

    Hey Meandmy, I cut my first roast but it was 24 lbs.
    Stick with pulling it at 130 then resting it.
    Here is my post and what it would look like if pulled and wrapped at 140.
    In between rare and med. rare. But still juicy and delicious.

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