Beef Roast ???

Brian

Special occasion - 15 people. Have mortgaged the house and want to purchase and cook a high quality cut of beef. First question: tenderloin roast or prime rib??? Second question how do you suggest that I cook it (large egg). Comments appreciated. Thanks, Brian

RayS

Brian,[p]A few weeks back I did a small eye of round roast, I know most people think this cut of meat is too lean to smoke, but it turned out really tender and tastey.[p]I brined the roast over night in a mixture of 1/4 cup of kosher salt per quart of H2O. You will have to adjust this amount to insure the roast is completly covered. Before I put the roast into the brine I poked a few holes into it to help the brine get into the centre of the roast. The next morning I removed the roast, rinced it off, dried it, covered it lightly with mustard then sprinkled it with black pepper. After I got the roast ready I prepared the BGE. Once it got to temp I added some mesquite, put the roast on indirect over a drip pan. I tried to maintain a temp of 250 to 300.[p]I can't remember how long it took to cook. 2hr per lb. sound good for me. Everyone around here likes there beef well done.[p]You can add any additions to the brine such as garlic, celery, onion or ???.[p]Let us know what you do.[p]Good Cooking
rays

Gfw

Brian, if it were me, I would do the prime rib. They about always turn out great. Check out the link.

[ul][li]Earl's Prime Rib![/ul]