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In Reply to: beef roast posted by joe on March 07, 2015 at 08:03:35:
For smokey roast beef: rest raw on the counter for an hour.
Regardless of pit temp, pull the meat off at 125° for rare/medium rare.
Rest loosely covered for 15 minutes on the counter. Slice as desired.
155° is going to be overcooked & well done.
Other beef roasts such as chuck rolls, or roasts. . .take it to 195°. Rest, and shred. Sauce with cheap white fluffy buns. Slaw, and Mexican beer.
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