Roast beef

Boilermaker Ben · March 2009

I'm going to make some roast beef to slice for sandwiches for lunch this week. I've got a 3.5 lb cut of bottom round that I'm going to halve. Will roast half, and freeze the other half. I've searched the forum and found some great tips on the proceedure, so here's what I'll do:
DP's Redeye rub.
Egg 375 indirect with plate setter legs up until internal temp is about 130.

My question is what wood to use. I've got hickory and mesquite. I haven't cooked with mesquite yet, would it go well with the redeye rub?

BobS · March 2009

It would be fine for me, but I love mesquite flavor. It is one of the stronger flavored woods, so I suggest going easy on it until you discover your preference.

fishlessman · March 2009

if your looking for deli style roast beef, 275 is a better cooking temp. 375 is more a pit beef temp and wont yeild a really nice uniform doneness like the lower temp will.

fishlessman · March 2009

i never liked mesquite until i learned to mix smoking woods. spares cooked with hickory or cherry and a hint of mesquite is something i really enjoy now

Boilermaker Ben · March 2009

Hmm, maybe I'll try something safe like this to give the mesquite a try without going all-in.

Thanks for the temp tip too.

Spring Chicken · March 2009

My Sweetie and I did the same recipe yesterday and it turned out fantastic. (I think the recipe is from Mad Max)

Take a look.

Spring "There's The Beef" Chicken
Spring Texas USA

Cecil · March 2009

Love it!

Walt

GrillDaddy · March 2009

I agree w/ fishlessman, I think mesquite is best when mixing w/ other woods. I really like the Cherry & mesquite blend.

Roast beef

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