Tips for cooking a roast

SaskEgger

So I tried cooking my first roast tonight. I ended having to rely strictly on estimated time instead of temperature as my thermometer died. I figured 45 minutes a pound at 220-230. I used hickory chips and himalayian salt plus pepper. Here are the pictures after 3 hours.

SaskEgger

Here is a picture after I cut into it.

It was to pink for my wife and daughters so it went back on the egg for about another hour. I forgot to take a picture of the final result for supper.

Question though, what temperature and time is recommended for a roast?

Tinyfish

Most here would say you nailed it with that color.

gdenby

The standard temperature a'la "Joy of Cooking" for roasts is 350-ish, usually 15 - 20 min per pound. Internal temp should be around 140+, leaving the meat a little pink.

But that is a really broad average. Most people would not take a prime rib roast that high. A beef chuck roast at 140 would probably have portions that were still really tough. Some "roasts" are better braised than roasted. For me, a beef top round roast is better corned than boiled.

Too many people are still worried about contaminated pork, and take a loin roast to 165, at which point it will most likely be very dry.

And just for the fun of, try serving you wife and daughters a nice plate of beef tartare.

abpgwolf

Amazing Ribs has an excellent beef roast recipe. http://amazingribs.com/recipes/beef/prime_rib_roast.html

I've used this recipe 3 or 4 times with different cuts and always had good results.