Smokin a 5lb. Roast Beef in a MES40"

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bgolden49

Fire Starter
Original poster
May 14, 2013
41
10
Mass.
Wondering if anyone can provide me with any tips.  Plan on doing it tomorrow with apple wood.

Bill Golden
 
the advice will depend on the cut of  beef you are going to smoke. in example, a chuck roast would get smoked allot different than a sirloin roast.
 
uncle_lar

it's a 5# eye of the round, a sirloin I believe. I'd like to try it, being the first roast in the smoker for me. I would like it to be medium rare.

I'm guessing, around 225dg for about 4 hours.

Thanks for your reply

Bill Golden
 
uncle_lar

it's a 5# eye of the round, a sirloin I believe. I'd like to try it, being the first roast in the smoker for me. I would like it to be medium rare.

I'm guessing, around 225dg for about 4 hours.

Thanks for your reply

Bill Golden
 I heavy season it with cracked black pepper, I like to marinate it first in Mojo Crillio. Great for beef. Take it to no more than 135º IT Slice it thin for some great sammies. Even a few days later, run it thru a warm beef broth or au  jus, but not for long.

 
Thanks Folks  for the replies and suggestions.  The pictures look great. I'm hoping I can duplicate what I'm looking at here.

I'll be sure to post my results.

Bearcarver, I printed the instructions from the link that you attached. Thanks

Bill G 
 
Thanks Folks  for the replies and suggestions.  The pictures look great. I'm hoping I can duplicate what I'm looking at here.

I'll be sure to post my results.

Bearcarver, I printed the instructions from the link that you attached. Thanks

Bill G 
Bill,

Let me know if you have any questions.

Bear
 
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