Ok I bought a large bottom round roast and was thinking about smoking it for sandwich meat. I have seen a lot of threads on here about it and when I saw the 11 pound roast in the grocery, I knew it wasn't the ideal cut, but I couldn't pass it up (2.98 a #).
The question:
I have seen a lot of threads on rare roast beef and most say that they took it out when it hit an IT of 135-140. I thought the USDA temp recommendation for medium rare beef was 145. If you take it out at 135-140, are you supposed to let it rest so that the carry over temp gets to 145? Or do you just thumb your nose at the USDA, and go straight to the fridge?
Bigfish
The question:
I have seen a lot of threads on rare roast beef and most say that they took it out when it hit an IT of 135-140. I thought the USDA temp recommendation for medium rare beef was 145. If you take it out at 135-140, are you supposed to let it rest so that the carry over temp gets to 145? Or do you just thumb your nose at the USDA, and go straight to the fridge?
Bigfish