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Discussion in 'Beef' started by bgosnell151, Jun 28, 2014.
Doing a 3 lb roast tomorrow. What temp should I cook it and how long approximately will it take?
Put it on at 230`. Its just shy of 3 lbs, so I am expecting just over 4 hours.
EVOO, salt, garlic, and oregano... no pepper as I have someone that can't handle pepper. It has a bit of a fat cap on it so I put that up so that as it renders, it will self baste it.
2 hours in, at 110'
3 hours in at 127'. Going to pull it at 135'ish for Medium Rare.
Just shy of 4 hrs... pulled off the smoker, wrapped with beef broth and worceshire sauce and into the cooler.
Talkin to myself here, but wow was that good.
Looks mighty fine here, I'd help u eat it! Good job.
Wow that looks great. I did a bottom round a few weeks ago and wifey loved it. She demanded that I make it for her mother and cousin when they come on the 4th this week. I love how pink and jucie the center is. It makes me hungry and it is only 9:30am here.
Wifey wants a little less pink next time, so I will go to medium instead of medium rare... but it was really good.
Looks perfect to me. I'd leave it as is and make her a hamburger. Well that's not always wise. Leave as is and nuke hers to browness desired.
You could also fire up the grill and throw hers on the grill for a few minutes, or in a hot frying pan, to get the oink out for her. Then you get to keep the perfect meat for yourself.
you all might be onto something here... 135 it is and I can fry hers up a little harder.
That's right, don't let other people ruin Your meat let them ruin their meat. It is the advantage of being the cook LOL
Absolutely, you can always cook it longer once sliced but you cant go back.
Some of my last cooks complaints and my response
Soup is too salty, add some dam water
Coffee Is too strong, add some water
Beef is not cooked enough, toss it on the grill or take the end cuts
Chicken is gummy, toss it in the frying pan (well it actually was underdone... my bad)
Food is too smoky, have a bowl of cereal
I've never had a good response for this. Thanks!