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Roast Beef on the BGE

KevinHKevinH Posts: 165
edited November -1 in EggHead Forum
I just roasted a "beef rnd tip rst, cap off" from Kroger. It was a flat roast, about 1.25" thick, 2.27 lbs, marked at $2.99/lb. Basically, the same thing as a sirloin roast. Rubbed it with yellow mustard and the local butcher's meat rub (salt, black pepper, paprika, celery salt, and who knows what else) and grilled it direct on my large BGE at a dome temperature of 275 for 50 minutes, flipping once. Internal temp was 145 - medium rare. I let it rest for 15 minutes and cut thin slices across the grain. What a lunch! Very tender roast beef. Now I have leftovers. :-)[p]I only wish I had thrown a few more hickory chips on top of the lump. My method was inspired by Cathy Loup's Tex-Mex Tri-Tip recipe.

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