cooking a roast

Unknown

i read some recipes but i thought i might check and see if anyone has any ideas on cooking a roast (beef) on the egg. have never cooked a roast so any suggestions such as rubs, best way to cook it, with what chips, etc. would be a big help. thanks so much!

mad max beyond eggdome

lisa,
what kind of roast? rib roast/bottom round/eye of the round.. . .type of roast does make a difference in what may be the "best" way to cook it. ..

Unknown

mad max beyond eggdome,
i have 2 roasts, i have a bottom round about 3pds and a chuck roast about same weight.

mad max beyond eggdome

lisa,
gotcha.. .[p]for the bottom round, i would certainly advocate the 'pit beef' method . .see my posting just a couple down in resposne to the eye of the round roast question. . .[p]for chuck, i'm not as sure. ..i think you could do a real low and slo and have 'pulled beef' with that one (rub really good with favorite rub and cook indirect at 250 degrees till its 195 internal, wrap tight for a couple of hours, then "pull" it. . .[p]

jerseymatt

lisa,
I would recommend doing the pulled beef w/ the chuck. I just did that last weekend and it was great. I covered w/ mustard, put dry rub on it. Let it sit over night. Got the dome temp of the egg at 225 and cooked indirect with some apple wood chunks for smoke. I like it better than the pork (forgive me). I think it took about 12 hrs or so.
Good luck

Unknown

jerseymatt,
thanks for your reply. you had said you cooked the roast for 12 hrs, just wondering was the weight of your roast?

jerseymatt

<p />lisa,
I must confess I am terrible at paying attention to those things. Her is a picture. The chucks (two of them) are on either side of the big pork in the middle. You can see the thickness. I would guess about 3 lbs each maybe. I also would say that I might have left them on just a tad long. If I had to do over I would have pulled them at around 10 hrs.

Unknown

Hi Lisa,[p]Pulled beef from something like choice chucks roasts is a wonderful treat and very easy to do. It is kinda difficult to keep enough moisture in the meat without the use of foil to braise the meat in the final hours. The foil will allow you to get the meat off the cooker much earlier and at a lower internal temp. [p][p]This cook was about 19 pounds and netted me about 10 pounds of pulled beef. There are many ways to do this meat and I will share my recipe with you. I trim all the fat off of the outside edges of the meat. I then apply a rub about 1 hour before the fire as I don't want the salt in the rub to pull all the moisture out of the meat. It then goes on the cooker at a grid temp of around 250 degrees until the internal gets to about 160 degrees internal. I then make a foil boat for the roasts and add some fluid of some type for the braising part of the cook. You need about a half cup for each roast. I use several mixtures but most will contain some apple juice, beef or chicken broth, usually a TBL of rub, and some kind of sweetner which might be honey, Turbinado sugar, or another sugar, and then just wrap up the roast and place it back into the cooker. I then cook it for a couple more hours and start checking the meat with a fork thru the top of the tinfoil until I think it is right. While I would love to give you an internal temp for the finish, it just varies so much with each cook but when the fork slides in easy, it is done. I would guess about 190 -205 internal for the meat to pull like a pork butt. Be sure to save all the juice in the tin foil boat as this needs to go on the meat before you serve it.[p][p]This is the results of the above cook and if you have any questions, just send me a note and I will try to help. [p]Dave