- Joined Nov 6, 2014
So I've been doing the slow-roasted beef (using eye of round from Costco) lately - to rave reviews from my family. If you read the "why this works" from their cookbook, it explains that keeping the temp low for longer times allows the enzymes to tenderize the meat. Since we're all used to smoking our meats at 225* (usually), it seems like the smoker would be an equally great device to use to roast this tough piece of meat...but my question is: in the ATK recipe, once the meat hits your preferred temp (for rare/med-rare), you are supposed to turn off the oven - do you think this will work in the smoker if I turned off the element in the smoker or would the exhaust hole cause the cooker chamber to cool too quickly to maintain enough heat for the roast to raise the final ~10*? Also, since the final temp is fairly low, should I keep the smoke rolling during the "final" cooking phase with the heating element off?
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