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Pit Beef Question

RhumAndJerkRhumAndJerk Posts: 1,506
edited 5:29AM in EggHead Forum
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

Comments

  • 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 :)

  • btw ..it probably won't take more than about an hour to an hour and a half to be done. ...
  • fishlessmanfishlessman Posts: 23,020
    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

  • RhumAndJerkRhumAndJerk Posts: 1,506
    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

  • 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. ..

  • RhumAndJerkRhumAndJerk Posts: 1,506
    mad max beyond eggdome,
    OK, Temp raising now.
    Thanks,
    R&J

  • thirdeyethirdeye Posts: 7,428
    bbbf92c9.jpg
    <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]
    eb37141f.jpg[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • SyraQSyraQ Posts: 95
    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.
  • WessBWessB Posts: 6,937
    RhumAndJerk,
    I agree with everything Max has said....at 250° you are making roast beef..not pit beef...you been instructed well..[p]Wess

  • WardsterWardster Posts: 1,006
    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!!!!!!

    Apollo Beach, FL
  • WardsterWardster Posts: 1,006
    forgot to add that I cooked it direct with a big ol hunk of guava. I love that stuff on beef.....
    Apollo Beach, FL
  • thirdeye,
    Will rump roast or chuck roast come out the same?

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