Roast beef

[Kansas170]

Bought a KC strip loin roast today, going to make roast beef sammies out of it tomorrow. What would be a good IT to smoke it to? I was thinking 135 with mesquite wood

 

[Fgignac]

I like tu pull a roast at 120*

I find it gains about 15* while I'm searing it so it gives me a finished IT of 135*

 

[SecondHandSmoker]

Sounds like a good plan.
I take it that you dont plan on doing a reverse sear?
If that is the plan, you could always pull it at 130 IT, tent it with foil, and let it coast to 135 or there about.
It all depends on your preferred doneness.

 

[Fgignac]

Sounds like a good plan.
I take it that you dont plan on doing a reverse sear?
If that is the plan, you could always pull it at 130 IT, tent it with foil, and let it coast to 135 or there about.
It all depends on your preferred doneness.

This works too. As SHS said. Depends whether you are finishing with a sear or not

 

[demosthenes9]

Also, the amount of carryover really depends on your chamber temp. At 225ish, you'll only get about 5-7 degrees.

 

[gmc2003]

If I was slicing it for sandwiches then I wouldn't worry about getting a heavy bark on it. How much carryover cooking you'll get depends on how high the heat is when cooking. Personally I'd smoke it at 250* until it reaches about 125* then tent it and let it rest.

Chris

 

[Kansas170]

If I was slicing it for sandwiches then I wouldn't worry about getting a heavy bark on it. How much carryover cooking you'll get depends on how high the heat is when cooking. Personally I'd smoke it at 250* until it reaches about 125* then tent it and let it rest.

Chris

Cooking it 225* was going to pull it out at 130 and tent it and let it rest . Its almost done. Thanks