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Beef Roast Question

JefCB01JefCB01 Posts: 28
edited July 2012 in Beef
I plan on trying a Beef Roast for the first time (haven't decided the cut yet)...should I use the placesetter or not?  What's a normal cooking temp/time?  What's everyone's favorite roast?


  • lousubcaplousubcap Posts: 6,424
    Try the search function and you will get lots of the end it becomes "whatever method works for you". I'm in the indirect 250*F (+/-) on the calibrated dome til I reach the desired finish temp.  Plan on around 25-30 mins/# with that set-up and the key is the finish temperature.  Favorite for me is prime rib with goodmarbling.  Very easy cook-
  • BrownieBrownie Posts: 1,022
    My best beef roast so far was a tenderloin tip.

    I ended up searing at about 800 deg at a timed 90 seconds per side. Top,
    bottom, left side, right side, and flat end. 8 mins total (out of
    curiosity I checked temp; 64 deg.) . Removed to rest for 20 mins.
    Started to shut down for 400 degs. at just above 450 I put plate setter
    in legs up to help me hit 400. Returned loin. Cooked indirect for about
    30-40 mins. Removed with internal temp of 127. Rested in foil tent for
    10 mins. Carved at 133 deg. I wanted to do this as a trial run for
    Easter and I plan on starting to sear an hour and fifteen minutes before
    our meal.
  • NibbleMeThisNibbleMeThis Posts: 2,254
    While I love a beef tenderloin roast, my favorite has to be a boneless ribeye roast.

    My favorite is doing it reverse seared like this:

    Here are some tips I put together on rib roasts:

    Speaking of which, I have a boneless roast in the freezer....maybe if I get it out now I can have it by Sunday!  Thanks for the idea!
    Knoxville, TN
  • bigphilbigphil Posts: 1,386
    i've done a shoulder roast at 265 dome and cooked till it hit internal temp of 145 turned out excellent 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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