Round Roast

Discussion in 'Beef' started by monicotti, Jun 21, 2008.

  1. monicotti

    monicotti Fire Starter

    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.
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    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!
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

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

    monicotti Fire Starter

    Apporximately how long do you think 140 will take?
     
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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!
     
  6. monicotti

    monicotti Fire Starter

    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.
     
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    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!
     
  8. monicotti

    monicotti Fire Starter

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

    monicotti Fire Starter

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

    ronp Smoking Guru OTBS Member SMF Premier Member

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

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It all looks great nice job [​IMG]
     
  12. monicotti

    monicotti Fire Starter

    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.
     
  13. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

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

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