recommendations for roast

krobertsmsn

I am new to all of this...I would like to try a roast on my egg tomorrow. What method (indirect/direct, raised etc) should I follow? Please suggest any recipe you find noteworthy. I will also be doing chicken legs.

stike

roasts are always indirect, otherwise they'd be very big steaks. you might do a portion of the cook direct, but you don't need to, and you will get a brown crust vs. blak grill marks by simply doing it in one indirect cook

what kind of roast are you doing?

lousubcap

stike who just happens to be best friends with many notables (Justin included) will not steer you wrong. Check out his avatar!

Tjcoley

Depends on the type of roast,  Chuck roast is a lot different then standing rib roast.  My pulled beef Chuck roast turned out nicely by:

5 lb. Chuck Roast

Redeye Redmeat rub

250 degrees indirect for 5 hours (internal temp 160)

Place in pan, add beef broth, cover with foil

Back on egg for 1 – 2 hours until internal temp is 200

‘Let rest

krobertsmsn

It's a bottom round. I usually do chuck in the crockpot. I wonder if this will dry out too much? I guess we'll see! 

stike

it will only be dry if you overcook, but stop short of it being pullable. 

do you want pullable beef, or a sliceable roast?

in a crock pot,m you think it isn't dry because there's probably a bunch of other liquid in there adding back moisture after it falls apart.