Smoke Versus Roasting

Discussion in 'Beef' started by john in nc, Aug 25, 2013.

  1. Please don't beat me up over this question that is likely obvious to you all.

    I know for certain things I "smoke" cuts of meat (ribs, boston butts, etc.). I have gotten some useful tips from this site in the past.

    But, I have been roasting meat on my Weber grill for years-beef, pork, etc. I know my cuts, and people are always giving positive praise for my efforts. (I don't think I do anything magical, but people seem to think otherwise.)

    Anyways, I got a rump roast today (my goodness, beef prices have been high the last few months). Normally, I would simply just slowly bring it up to 130ish temp (I like my meat really rare.) This is probably at about 350 temp.

    What is the advantage of dropping the temp down to say 225 and cooking it slower? I learned long ago not to overdue it with the smoke, and my regular roasts come up with good flavor. I mean, salt and pepper was it. Should I try anything else? 

    I normally slice the roast really thin when done.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You might get more smoke flavor. I typically like to smoke at higher temps, especially if I am shooting for rare or medium rare. The last roast I did for sandwich slicing I ran the smoker at 285* and took the roast to an IT of 135*.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Low and slow on beef gives a more uniform doneness outside edge to center. With the higher temp the outside 1" or so is well done with just the center nicely rare. If you like Rare pull at 120*F. At 130*F plus a 5-10*F carryover it will be Med/Rare, still good just not Rare...JJ
  4. Thanks, I will try and see what I get.

    Chef JimmyJ: I know what you are talking about with the well done ring/ need to take it off early (120) for rare. I used to get that when I grilled cold meat. I now throw caution to the wind and let the meat come up to room temp for an hour or two and no more well done ring :)
  5. Update:Sorry, no QView, but nothing to see other than good meat.

    I kept the roast at about 125-145 for a few hours until it hit 135-140. Took it off, let it rest, and put it in the fridge. (I like slicing sandwich meat when cold.)

    I got very nice rare slices edge to edge, without too much smoke flavor.

    I think as grill, time/temp are less of an issue-that I got covered. Getting the right amount of smoke is where I need to focus.

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