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Slow-Roasted Beef (America's Test Kitchen Style)

smoking4fun

Meat Mopper
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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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smoking4fun

Meat Mopper
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Joined Nov 6, 2014
And a follow-up question - if I sear all sides before I throw it in the smoker, will the roast pick up smoke even though the outer surface is seared?
 

TNJAKE

Smoking Fanatic
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Joined Nov 26, 2019
And a follow-up question - if I sear all sides before I throw it in the smoker, will the roast pick up smoke even though the outer surface is seared?
I'm no expert by any means. But it would seem to me that if you shut down your smoker but dont open the lid(or if you do,do it quick) then 10° of carryover wont be a problem. Gotta keep it hotter than removing from a smoker that's already warm versus the walk to your house then a tent with foil right?

I also dont think that if you sear it that it wont take smoke. It's a certain temp meat stops recieving smoke. Although imo I'd sear at the end if you wanna sear. Doing it at the beginning will raise your meat temp too fast and then you will have less time to smoke.

My 2 cents
 

sawhorseray

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Joined Oct 17, 2014
I don't know if I'm reading and understanding this right. If you're going to bake/smoke an eye, chucky, or sirloin tip roast in a 225º oven for a few hours until it reaches a IT of 125º it's going to be tough. Slice it real thin, great for sammys, that's about it. Now if you were take that roast after it had been smoked to 125º and sous vide it for 40-50 hours at 131º you might have something that'd be chewable at the dinner table. Is this about smoking the eye for sandwich meat, or something you're going to eat with a knife and fork? RAY
 

smoking4fun

Meat Mopper
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33
Joined Nov 6, 2014
It really is pretty tender after salting 24 hours in advance and roasting as it calls for in the recipe...without sous vide for 2 days. I'm just trying to figure out if this will work in the smoker - especially if I sear first...or if my smoker will hold heat after turning it off like my oven will.
 

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