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Mid cook- beef roast- please help

eggheadbrowneggheadbrown Posts: 53
edited September 2011 in EggHead Forum
Hi. I just pulled my 3.88 lb beef roast off after approximately 2.5 hours, internal temperature is 140. Hopefully after resting it will be medium rare to medium. Was that the correct internal temperature to take it off?

1. I was expecting the cook to take approx 4 hours based on egg temp of 225. Am I missing something?
2. Now that it is done too early, how do I reheat without overcooking or drying it out?



  • BBQMavenBBQMaven Posts: 1,041
    Wrap in foil, pack in ice chest with towels... should hold for a couple of hours

    Kent Madison MS
  • Thanks. What if I need to reheat? If I foil and rap in towels should I stick in oven (not on)? I don't have a chest with me.
  • BBQMavenBBQMaven Posts: 1,041
    I'd preheat the oven to 170 or so.... it should not need reheating... 
    Kent Madison MS
  • Ok thanks. I foiled it, put towel around and stuck in microwave. Hopefully keeps it good.
  • lousubcaplousubcap Posts: 16,751

    Always cook to temp and you did so all is good that way.  Looked at my notes and see where prime rib runs 30-40 mins/lb at a dome of 250*F calibrated so yours was in the range.  You will be fine with the cooler/towel hold prescription.  Enjoy-if you need to reheat-use the au jus to warm/moisten.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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