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Beef roast
jwe29
Posts: 7
Looking to do a roast on my LBGE this weekend. I have only cooked a brisket once. Any suggestions on how to do it? Pan or direct on the grate. I am thinking that I would like to slice it like a brisket. Would like to have the middle to be more on the rare side. Dry or wet rub? Just looking for any opinions...
L BGE
Flowood, MS
Comments
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Sorry. Never done one. I assume someone will chime in.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
You're talking a roast, not brisket, correct?
For a roast and just my take -low and slow indirect over a dry drip pan. I cook rib roasts indirect at 250 to an IT of around 115 and then do a high heat reverse sear for about a minute a side..........and I get pink from end to end. I imagine another slab roast would cook somewhat similarly.
I use a rub of very light olive oil, fresh rosemary, thyme, and grated fresh garlic with some salt and pepper.Living the good life smoking and joking -
If your looking for a true roast look up the Pioneer Woman's recipe. It will knock your socks off. Last one I did I smoked for 3hrs then followed her recipe. Crazy good.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I'll have to check that out.Mattman3969 said:If your looking for a true roast look up the Pioneer Woman's recipe. It will knock your socks off. Last one I did I smoked for 3hrs then followed her recipe. Crazy good.Living the good life smoking and joking -
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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What cut do you have? A chuck roast is very different than a rib roast.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
That looks tasty, never tried a pot roast on the eggMattman3969 said: -
Another winner that many on the forum cook, pepper stout beef. I love this one, just cooked one last weekend.
http://www.thewolfepit.com/2009/10/pepper-stout-beef.html?m=1
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Here's another good one if you have a chuck roast or two:
http://dizzypigbbq.com/portfolio/clays-pulled-beef-by-clay-roberts/
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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