Beef Roast Question

JefCB01

I plan on trying a Beef Roast for the first time (haven't decided the cut yet)...should I use the placesetter or not?  What's a normal cooking temp/time?  What's everyone's favorite roast?

lousubcap

Try the search function and you will get lots of options...in the end it becomes "whatever method works for you". I'm in the indirect 250*F (+/-) on the calibrated dome til I reach the desired finish temp.  Plan on around 25-30 mins/# with that set-up and the key is the finish temperature.  Favorite for me is prime rib with goodmarbling.  Very easy cook-

Brownie

My best beef roast so far was a tenderloin tip.

I ended up searing at about 800 deg at a timed 90 seconds per side. Top,
bottom, left side, right side, and flat end. 8 mins total (out of
curiosity I checked temp; 64 deg.) . Removed to rest for 20 mins.
Started to shut down for 400 degs. at just above 450 I put plate setter
in legs up to help me hit 400. Returned loin. Cooked indirect for about
30-40 mins. Removed with internal temp of 127. Rested in foil tent for
10 mins. Carved at 133 deg. I wanted to do this as a trial run for
Easter and I plan on starting to sear an hour and fifteen minutes before
our meal.

NibbleMeThis

While I love a beef tenderloin roast, my favorite has to be a boneless ribeye roast.

My favorite is doing it reverse seared like this:  http://www.nibblemethis.com/2011/12/reverse-seared-prime-rib-roast.html

Here are some tips I put together on rib roasts:  http://www.nibblemethis.com/2010/12/fire-roasted-beef-rib-roast-20-tips.html

Speaking of which, I have a boneless roast in the freezer....maybe if I get it out now I can have it by Sunday!  Thanks for the idea!

bigphil

i've done a shoulder roast at 265 dome and cooked till it hit internal temp of 145 turned out excellent