Smoked Top Round Roast - Smoking Meat Forums
网页2020年6月14日 · First used EVOO so the rub sticks real good. Then wrapped in fridge overnight. Next, all probed and into the MES 40 about 130pm today. Smoker set to 240' for first 2 hours with AMAZEN pellet tray using Lumberjack hickory pellets. Then reduced temp to 225' for the next 2 hours until done. Thin Blue Smoke. Nice.
Smoked Eye of Round Roast - Smoking Meat Forums
网页86. Alberta, Canada. Aug 7, 2017. #2. Eye of Round Roast trimmed and then brined for 5 hours. Rubbed with a Memphis style rub and smoked in my MES for 3 hours at 275 until 130 degrees f. I cut up some juicy slabs for dinner and shaved the rest for making beef au jus later this week. floridasteve.
Smoked venison roast - Smoking Meat Forums
网页2020年3月26日 · Keep doing this until all slits are full. Lay a strip or 2 of bacon on top. Take roast to 142 an pull, wrap in foil & towel for at least 30 minutes Get a carry over temp of 145-147 so bacon is safe to eat. I guess you could pull earlier an pull out spikes but I believe that would be a PITA.
Smoked Venison Roast like Prime Rib with QView!!! - Smoking …
网页2017年12月10日 · Smoked Top Round Roast to medium'ish and it took 2 hours 45 min, I bumped up smoker to 275F for last 20-30min to hit the temp. I had things to do so wanted to speed up smoke and pulled the Top Round at 140F. Flavor: This was amazing! My Fajita marinade is top notch but what put this over the top was the Lumberjack 100% Mesquite …
Ref; Top and Bottom Round Roast - Smoking Meat Forums
网页2018年9月24日 · I actually suspect in this case the bottom round might outperform the Top round, it's an Angus. But I determined the whole chuckie style won't work, so I plan to rub with spog and a lil KC rub, then run it at 275f on some …
time and temp for large top round roast - Smoking Meat Forums
网页2019年5月30日 · If you smoke at 225 I’d suggest a reverse sear. I’ve done beef tenderloin round roast whole ny strips etc... this same way with great results. IMO if you smoke lower temps you get more time in the smoke. 225 to around 120-125 pull it and roll it around on a hot grill to sear all sides. Should get you to 130ish then let it rest and cool.
Top Round Roast - Smoking Meat Forums
网页2006年12月31日 · Well the final results...Took meat to 155*. Let it rest for 1/2 hour. The taste was excellent, but the meat was not very tender.
Smoked Rump Roast .....it came out ........MMmmmmm!!!!!
网页2012年4月29日 · The problem is any cut from the Round like those Rump Roasts contain enough connctive tissue to make them somewhat tough but not enough Fat to keep the meat Juicy at the temps needed for Pulling. Like many beef cuts in Limbo, not tender but not super tough, Round should really not be cooked beyond 140-150*F Med--Med/Well.
Finally, Top Round Perfection - Smoking Meat Forums
网页2023年1月16日 · Wrapped in butcher paper, it went into the fridge for a good night's sleep. Next day, after five hours (!) at 225° F it finally hit the perfect 135° F internal temperature. It came out for a tin foil wrap and a 45 minute rest in a lukewarm pizza oven. It was warm and jiggly. I just had to cut into it for a peek inside.
Eye of Round Burnt Ends? - Smoking Meat Forums
网页2018年10月17日 · My research revealed Bear saying Eye of Round will work for Chuck Roast Burnt Ends. I found two recipes. One indicates to leave the roast on until it reaches 190 the second says pull it at 160. Both then say to …
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