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Roast beef
Lovenbrau
Posts: 307
I have tried several cuts of beef and while I try to choose ones that are marbled and look good, I have had poor results. looking for a roast beef. I have had excellent results with rib roasts, just looking for input on better cuts of meat. Did a bottom round tonight, great flavor, perfect internal temp, but tough chewing. Thanks in advance!
Rich
Rich
Comments
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Rich, Have you read this.
http://playingwithfireandsmoke.blogspot.com/1996/12/beef-chuck-roast.html
When I did peppered beef it took close to 5 hours on the egg. I'm not a beef expert but maybe you'll find something there.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Thanks Molly! Hope you are well!
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Rich,
I do most meats at 250*. Try it once and I think you will be pleased.
SteveSteve
Caledon, ON
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Try a Tri-Tip roast. You need to cut against the grain after cooking. Tri-Tip can be cut into steaks as well. Rump roasts can be pretty tender.For most beef roasts I will cook at 375/400 direct to an internal temp of 135. Let thm rest for 10/15 minutes so the juice will redistribute through out the meat. Make sure you are buying choice or better grade meat. Good luck to all. BajaTom
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