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Roast beef

LovenbrauLovenbrau Posts: 307
edited 8:50AM in EggHead Forum
I have tried several cuts of beef and while I try to choose ones that are marbled and look good, I have had poor results. looking for a roast beef. I have had excellent results with rib roasts, just looking for input on better cuts of meat. Did a bottom round tonight, great flavor, perfect internal temp, but tough chewing. Thanks in advance!

Rich

Comments

  • cookn bikercookn biker Posts: 13,407
    Rich, Have you read this.

    http://playingwithfireandsmoke.blogspot.com/1996/12/beef-chuck-roast.html

    When I did peppered beef it took close to 5 hours on the egg. I'm not a beef expert but maybe you'll find something there.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • LovenbrauLovenbrau Posts: 307
    Thanks Molly! Hope you are well!
  • Little StevenLittle Steven Posts: 28,742
    Rich,

    I do most meats at 250*. Try it once and I think you will be pleased.

    Steve

    Steve 

    Caledon, ON

     

  • BajaTomBajaTom Posts: 1,269
    Try a Tri-Tip roast. You need to cut against the grain after cooking. Tri-Tip can be cut into steaks as well. Rump roasts can be pretty tender.For most beef roasts I will cook at 375/400 direct to an internal temp of 135. Let thm rest for 10/15 minutes so the juice will redistribute through out the meat. Make sure you are buying choice or better grade meat. Good luck to all. BajaTom
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