Round Roast on the BGE-Any Suggestions?

WoodworkerBED

We are going to be doing a round roast on the BGE tonight.  I understand they are rather tough.  Any hints, suggestions, or recipes?
Tks, Bruce Dimick
LBGE, ancient Webber kettle, and a campfire.

DoubleEgger

I’d smoke it for a while and then braise it. 

Botch

Too late for your cook tonight, but EweTube gave me this out of the blue:
 
https://youtu.be/mRss58wVZzY?si=J-tIAxrPV_jk7Ab1
 
Please let us know how your cook went, and how you did it!  

WoodworkerBED

We pretty much followed the post from Buckwoody Egger found in the Beef Forum.  The approach is similar to the submission from Botch found above.  Specifically the way we did it was add three chucks of red oak smoking wood to our Rockwood lump, put the rack down on the fire ring and then put the placesetter ensconced in the expander with my Kick Ash drip pan in place.  Stabilized the dome temperature to 225 F.  prepared the round roast with olive oil binder, kosher salt, black pepper and ACE's general purpose barbecue rub three hours ahead.  It took 1.5 hours for the roast to reach 115 F.  Then wrapped it in butcher paper and put in a cooler while I adjusted the Egg.  Removed the expander/placesetter and put aside.  Then put my planchette on the grill already in place with a bit of canola oil and brought the temperature up to 450 F and let stabilize for 15 minutes.  Then took the roast up to 130 F flipping once.  In retrospect, I should have followed Buckwoody Eggers advice and only taken the roast up to 125 F.  Wrapped the roast in butcher paper and put back in the cooler to rest for 20 minutes.
Toasted the buns on the Egg while resting the roast.
Overall, it came out pretty good, but I need to work on my cutting skills and learn to cut thinner slices.  Also could have been a bit rarer.

DieselkW

I cooked a reverse sear tri-tip Sunday evening.... smoked it for an hour (2lbs) to an internal temp of 130. Removed the beef, opened up the vents, and placed a cast iron pan on the grate.

When the chimney temp was 700º I popped it open, placed the tri-tip on the exceedingly hot iron pan and seared all the way around for a minute. Rested it while I flash cooked the veggies in the frying pan.

Slicing a tri-tip is different, the grain on the thinner pointy end gets sliced lengthwise, while the thicker end slices crossways, and both are cut against the grain. Weird muscle. 

Long way to say, tough cuts do well with low heat followed by a high heat sear. 

fishlessman

Pit beef sandwiches