Pit Beef Question

RhumAndJerk · May 2007

I do not have time to research right now, so I am just going to ask.
I currently have a 2.5 pound Eye of Round roast covered in DP Red-Eye Surprise in my medium egg. It is set up indirect with a generous handful of Jack Daniels Wood Chips.[p]What temperature should I cook it at and what is the target Meat temp. I am planning on eating around 5:30.[p]Thanks,
RhumAndJerk

mad max beyond eggdome · May 2007

RhumAndJerk,
roast it at 375 dome temp. ..indirect you don't need to worry about rotating it at all. .pull it when it hits around 130 internal (if you'd like some medium rare in the middle). ...[p]remember, let it rest about 15 - 20 minutes prior to slicing, then "shave" it really thin. ..i LOVE red eye pit beef

mad max beyond eggdome · May 2007

btw ..it probably won't take more than about an hour to an hour and a half to be done. ...

fishlessman · May 2007

RhumAndJerk,
i cook them direct raised grid, 375-400, internal 125. i like the charred edges with these, i have never cooked one as small as that though

RhumAndJerk · May 2007

Thanks,
I am going to leave the dome temp at 250 then until 4PM and I kick it up the to finish it off.
R&J

mad max beyond eggdome · May 2007

RhumAndJerk,
i think cooking something that lean at 250 will just dry it out. .. .i'd roast it at 375 till done, then wrap it tight and let it sit till you are ready ...[p]just my 2 cents. ..

RhumAndJerk · May 2007

mad max beyond eggdome,
OK, Temp raising now.
Thanks,
R&J

thirdeye · May 2007

<p />RhumAndJerk,[p]I'm with the higher temp boys on this one. 375° or so. I haven't cooked one in a while, need to do one soon.[p]
[p]~thirdeye~

SyraQ · May 2007

RhumAndJerk,[p]I just did one the exact same size on Sunday. I suppose there are all sorts of variables to get it done, but I did mine at 325 indirect with a small grill over the drip pan. It took about 1hr and 20 minutes. I pulled it at 125. I had covered it with DP Raising the Steaks. This was the best one of the three I have done so far. Amazingly juicy.

WessB · May 2007

RhumAndJerk,
I agree with everything Max has said....at 250° you are making roast beef..not pit beef...you been instructed well..[p]Wess

Wardster · May 2007

Mike,
I did mine yesterday around 400* direct till rare in the middle. Made sammies with some Alabama White Sauce and it was crazy good. I'm mad it took me 8 years to do it!!!!!!

Wardster · May 2007

forgot to add that I cooked it direct with a big ol hunk of guava. I love that stuff on beef.....

Unknown · May 2007

thirdeye,
Will rump roast or chuck roast come out the same?

Pit Beef Question

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