Beef roast

jwe29

Looking to do a roast on my LBGE this weekend. I have only cooked a brisket once. Any suggestions on how to do it? Pan or direct on the grate. I am thinking that I would like to slice it like a brisket. Would like to have the middle to be more on the rare side. Dry or wet rub? Just looking for any opinions...

bhedges1987

Sorry. Never done one. I assume someone will chime in. 

SmokingPiney

You're talking a roast, not brisket, correct?

 For a roast and just my take -low and slow indirect over a dry drip pan. I cook rib roasts indirect at 250 to an IT of around 115 and then do a high heat reverse sear for about a minute a side..........and I get pink from end to end. I imagine another slab roast would cook somewhat similarly. 

I use a rub of very light olive oil,  fresh rosemary, thyme, and grated fresh garlic with some salt and pepper. 

Mattman3969

If your looking for a true roast look up the Pioneer Woman's recipe.  It will knock your socks off.  Last one I did I smoked for 3hrs then followed her recipe.   Crazy good.  

SmokingPiney

Mattman3969 said:

If your looking for a true roast look up the Pioneer Woman's recipe.  It will knock your socks off.  Last one I did I smoked for 3hrs then followed her recipe.   Crazy good.  

I'll have to check that out. 

Mattman3969

Here's the link
http://www.food.com/recipe/pioneer-womans-perfect-pot-roast-441783

DMW

What cut do you have? A chuck roast is very different than a rib roast.

feef706

Mattman3969 said:

Here's the link
http://www.food.com/recipe/pioneer-womans-perfect-pot-roast-441783

That looks tasty, never tried a pot roast on the egg 

feef706

Another winner that many on the forum cook, pepper stout beef. I love this one, just cooked one last weekend.

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1

DMW

Here's another good one if you have a chuck roast or two:
http://dizzypigbbq.com/portfolio/clays-pulled-beef-by-clay-roberts/