Round Roast

[monicotti]

On the way home from work tonight I stopped and bought a 4 1/2 pound round roast. It has a nice fat cap on one side and its tied. When I got home I injected it with some thined out sweet baby rays then rubbed it up wrapped it in foil and stuck it in the fridge. I guess I want to slice it and keep it rare and jucy, but dont want it to be tough. Any suggestiond on this? Thanks in advance.

 

[sumosmoke]

Smoker temp should be 225-240. Smoke the meat fat cap down (in my opinion) until internal temp of meat hits 140 then pull and wrap in foil. Let meat rest in foil for 30 to 60 min and then slice thin.

Good luck!

 

[ronp]

Good advice, I would pull at 130' - 135' for rare, as it will still cook another 5 -10 degrees.

 

[monicotti]

Apporximately how long do you think 140 will take?

 

[ronp]

Just a guesstamite I would plan 3 hours, but that is just a guess. You have to go by temp 100% if you want rare. Are you going to sear? If so, that will speed up the proccess.

Good luck!

 

[monicotti]

I wasnt planning in searing it. I was just going to score the fat cap real good and throw it on the smoker. Should I sear it? Whats the advantage? I would rather have the added smoke time on it I think.

 

[ronp]

If not pressed for time skip the searing, all it really adds is some extra bark and flavor depending what you rub with.

Good luck!

 

[monicotti]

Ok thanks ) Ill try to get a Qview up on it.

 

[monicotti]

Roast and chicken today, Someone at work gave me lots of flounder filet. I put lemon pepper on them and Ill smoke them tomorrow.

 

[ronp]

Looks great. Your roast looks nice and rare. What temp did you take it off at?

 

[pineywoods]

It all looks great nice job

 

[monicotti]

135 degrees , then double foiled it wrapprd a dish towel around it and let it sit with my probe it it. It took like 3 hrs to come down to 115 degrees.

 

[abelman]

That roast came out very nice and looks juicy! The rest of the vittles look great as well,