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Roast Beef

FSM-MeatballFSM-Meatball Posts: 215
edited 8:55PM in EggHead Forum
This is really late, but I made this for Easter
I used a 5lb Top Round Roast

The Brine- Water, salt, pepper, sugar, bay leaf
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The Prep-
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Done- Cooked indirect at 325 dome until done (about 3 hours). Chilled overnight, carved thin and served on sandwiches.
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Thats a Smoke Ring-
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We had this for dinner once before and it was much better the next day as sandwiches.

Comments

  • SmokeyPittSmokeyPitt Posts: 9,598
    That looks great! A little horsey sauce, some cheddar, on an onion roll :P.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • jaydub58jaydub58 Posts: 2,101
    I looooove top round; an extremely flavorful cut of meat. What sort of heat temp? What internal temp did you cook to? About what time frame? Roast beef in is the details!!
    :P :P
    John in the Willamette Valley of Oregon
  • stikestike Posts: 15,597
    what was the internal temp?
    seems a little long at 325 dome.

    great smoke ring
    ed egli avea del cul fatto trombetta -Dante
  • FSM-MeatballFSM-Meatball Posts: 215
    I have swiss cheese memory, it was more like 2-2.5 hours and I took it off at 145 center internal temp. The ends were more like 155.
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