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Botom Round Roast

XLentEGG
XLentEGG Posts: 436
edited March 2012 in EggHead Forum
Just got a good BOGO at Winn Dixie. 5LB roast Going for low and slow 230*-250* pulled at 130* internal. Anone know about how long this will take? I just need a ballpark figure from someone who has already done this. THANKS !! 
More meat please !! :-)
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Comments

  • XLentEGG
    XLentEGG Posts: 436
    Six hours and no takers?? This is definately a first for me. I figured by now I would at least have a few time and temp options.
    More meat please !! :-)
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  • fishlessman
    fishlessman Posts: 32,736
    ive never done them that small, assume your still making deli beef. i cook them around 275 dome raised direct and they are off the grill at 122 to 125, rested 10-20 min then double wrapped and chilled before slicing.
    ive never timed one
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • XLentEGG
    XLentEGG Posts: 436
    Thank you. I am still making deli beef. I was hoping to eat a little bit of it for dinner while it was still warm. As we all know, sometimes the best part of Egging is discovery, so on to the new !! :D
    More meat please !! :-)
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