Anyone have any input as to cut of beef, marinade or not and grill temp and wood variety? Don’t want to smoke it, but more slow cook it then slice and serve for sandwiches.
top round.....low and slow....pan underneath to catch drippins...depends on weight of roast at what temp to pull it off and rest it...the bigger the roast the more the temp will rise while its restin
if yer feelin frisky you could brine it too....i do that with briskets when i want to be on the food channel
I use Chuck roast alot to make French dip samiches. Use a rub of choice the night prior and wrap in seran wrap. Typically I use inderect heat and keep it low (225)and smokey for about and hour an half ish and then will bump it to 250 to lean to smoke out to appease to domestic unit. I do cheat and use the dijou dip from a packet though. If you follow the same cooking as a brisket temp wise and slice thin, it's pretty good
What’s grosser than gross? When you open the fridge door and the rump roast farts in yer face! Sorry, had to..... Hope you get the RB nailed down
Well here goes nothing! 5 pound top round, rubbed down with Montreal steak seasoning. I figured it was a good mix of salt and peppers. Now in to the fridge for the night and then tommorrow to the fire! What should I be looking at for temps as far as cooking temp and finish temp to pull off the grill?
Forgot to add I’ve got a barrel type smoker/grill with the side chamber on it. I don’t exactly want to smoke this, but a little hint wouldn’t be bad. So should I build a fire in the side box? Or just in the Main grill chamber off to one side?
Never!!!! Here’s the torching chamber The slab Hardwood lump/apple wood off the stacks coals Guess whose first in line?!
I like to cook top round in a foil pan on a bed of onions, celery, carrots, and bell peppers of various colors. I add a little beef soup base and a good stout, scotch ale, or ipa. Smoke for an hour or so, then cover with foil and cook to 140ish. Then I slice the beef and strain out the veggies, dump the au jus and meat back in the pan, and get it hot again. The vegetables give the au jus an unbeatable flavor. This is cooked a lot more than I would like, but the rest of my family likes it brown
Salt taters inside and some stuffed Dutch oven apples getting ready to head outside Nice pipe of briquettes heating up to run the Dutch oven. This is the kind of dinner I make when I get home early from work.
Pulled it of at 135, rested under some foil for a bit Sliced up some for dinner (notice the watchful eyes) Check out the smoke ring, just a little bit Oh yeah almost forgot the apples
You noticed! Haha I need to take a run down and drop them off for an edge polishing and maybe pick up a few more
