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Beef roast help

lentsboy007lentsboy007 Posts: 80
have a 1.5 pound beef boneless rump roast. Was hoping to Egg it tomorrow and have never done a roast.  Anyone have some tips ? Thanks 

Comments

  • Hans61Hans61 Posts: 3,531
    Pulling temps may be higher then you’d guess 205+internal to be done 

    braising in a pan is nice after a couple hrs of smoke 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • WolfpackWolfpack Posts: 2,804
    Are you looking to slice it? 1.5 lbs is small so watch temps carefully- the other option would be to braise it in the egg. 

    Or my favorite make it into pulled beef.  If you want to go this route it needs to cook over 205 to pull easily (as mentioned above)


    Greensboro, NC
  • lentsboy007lentsboy007 Posts: 80
    Wolfpack said:
    Are you looking to slice it? 1.5 lbs is small so watch temps carefully- the other option would be to braise it in the egg. 

    Or my favorite make it into pulled beef.  If you want to go this route it needs to cook over 205 to pull easily (as mentioned above)


    Slicing would be fine . Just need a quick dinner idea for tomorrow . I’m not familiar with braising 
  • WolfpackWolfpack Posts: 2,804
    If you are going to slice I would take to 130 or so depending on your preference. 

    Slice thin against the grain. 

    Either a dry rub or I would likely put in some kind of marinade with a citrus component. 

    Is it thin or more rounded? If thin I would go hot and fast, if more of a chunk go lower temp (275-300) so you can get the middle cooked without burning the outside  
    Greensboro, NC
  • lentsboy007lentsboy007 Posts: 80
    Wolfpack said:
    If you are going to slice I would take to 130 or so depending on your preference. 

    Slice thin against the grain. 

    Either a dry rub or I would likely put in some kind of marinade with a citrus component. 

    Is it thin or more rounded? If thin I would go hot and fast, if more of a chunk go lower temp (275-300) so you can get the middle cooked without burning the outside  
    Yes it’s a squat rounded one . Thanks for the advice 
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