My First Roast Beef Attempt

Discussion in 'Beef' started by mneeley490, Apr 1, 2012.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Time ran out on me this weekend, but I will be trying this next Saturday.  My first attempt probably should have been a chuck roast, but my local store had a special on bone-in NY roasts $3.99 lb., and I couldn't help myself. I bought a 4-1/2 lb'er.  Looks like it's been sliced off the bone, then retied. But now that I've upped the ante, I'd like some input from the pros here.


    The meat isn't all that marbled, but it does have a nice little fat cap on top. I will do Chef Jimmy J's Au Jus, too. This will be for dinner, not sandwiches. At least not right away.

    Now I did a search, but didn't find a thread on this cut of meat. I thought I'd coat in EVOO and Montreal Steak seasoning the night before. Thinking of going 230* and using oak wine barrel for smoke, thoughts?

    We like our meat done medium, so bring it up to 135*, then foil and into cooler for an hour? Or would it need to rest in a cooler at all?

    Thanks in advance.
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member


    Well, things got in the way, and I didn't get it done, so I froze it.. I'm shooting for this weekend.

    Any suggestions?
  3. I've never done one but my first thought would be perhaps like a Prime Rib Roast.
  4. I agree with doing it like a prime rib roast and the Montreal rub and wine barrel for smoke.  I think if you wrap it  and put it in a cooler it will still be cooking so if you like medium I wouldn't leave it in there for long or you'll get it a little more done that you want.  I recommend going to your 135* temp, letting it rest and carry over to final 140* medium-ish for the center cut.  The end cuts will be more well done.
  5. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Thanks! That's what I needed to know.
  6. mneeley490

    mneeley490 Master of the Pit OTBS Member

    The roast came out fantastic. Even got rave reviews from the wife & son, who seldom comment on my smoking attempts anymore. I gave the dog a few scraps, and she seemed extra pleased. I will post a few pics later.

    The 6 oz. or so of wine barrell oak in my fridge conversion gave it just enough smoke as to not be overpowering. Took about 4 hours to get to 135* from the fridge to the foil. I also used Chef Jimmy J's Au Jus recipe, and WOW what a winner! Slightly smokey and slightly sweet. That recipe is a keeper!
    Last edited: Apr 23, 2012
  7. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Ok, the pics:

    I just got too plain excited and forgot to snap a "Before" shot, but here is is after about 3 hours in the smoker.


    Another shot with that lovely Chef Jimmy J's au jus.


    On the plate. Again, I got too excited and forgot to get one of the carved slices.


    The leftovers made for some fantastic French Dip sandwiches tonight.


    As you can see, I'm no food photographer. I just like to eat it.

    Last edited: Apr 24, 2012
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

    I will love to eat it 2 it looks yummy.

    great job

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