Low and slow beef roast

[Dean2]

Originally Posted by 204ruger

Yup 170 for here. When u have a family that likes there meat well done I compromise by taking it out as soon as it hit 165-170 then it’s well done but not too well done and very nice and juicy. Even if it’s 165-170 closer to outside rather than the middle my wife is happy. I’m also talking farm raised beef with good marble not store bought.

YUK!!! I feel for you, no way I could eat beef cooked to even 150 let alone 170. If I had someone who needed meat that well done I would either cook two roasts or take a couple of slices and finish them in a frying pan for them.

[204ruger]

Originally Posted by Dean2

YUK!!! I feel for you, no way I could eat beef cooked to even 150 let alone 170. If I had someone who needed meat that well done I would either cook two roasts or take a couple of slices and finish them in a frying pan for them.

Haha well if it’s pulled out at just the right time as soon as it hits temp it’s really not that bad for a nice roast. If I do the 165-70 that she wants to see with a store bought roast it’s so dry it’s terrible or even grass fed for that matter much too lean.

[Tungsten,]

So let’s start the timer. Both outside burners on low. I’ll add smoke in a little while. I find the smoke will be too much if I do it now.


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[Tungsten,]

So 2 hours in. Bbq gauge says 210. IR thermometer says 160 on the roast.
Added smoke tube.
Question which way does the grain run on these rib roasts? The pic I posted is bone up.
Thanks.

[Dean2]

If the temp on the outside of the roast is 160, you need to turn the bbq up a bit. You want 210 to 225 on the surface of the meat. You can also check the temp of the lid to verify the BBQ thermometer. The BBQ lid thermometers are notoriously inaccurate. As far as grain cut the roast like you are trying to cut between the rib bones and you will be cross grain.

[Tungsten,]

Originally Posted by Dean2

If the temp on the outside of the roast is 160, you need to turn the bbq up a bit. You want 210 to 225 on the surface of the meat. You can also check the temp of the lid to verify the BBQ thermometer. The BBQ lid thermometers are notoriously inaccurate. As far as grain cut the roast like you are trying to cut between the rib bones and you will be cross grain.

Ok thanks. Just went 3 hrs and internal temp is 100f.

[Tungsten,]

3 hrs 50 min. Internal temp 120.
Going to sear it so not sure but will wait another Whiskey yeah.

[Dean2]

Originally Posted by Tungsten,

3 hrs 50 min. Internal temp 120.
Going to sear it so not sure but will wait another Whiskey yeah.

Crank bbq to max, sear quickly. Only let it sit 5 to 10 minutes before carving as the roast will continue to cook even out of the heat. If you sit it at 130 it will be 140 internal in 10 minutes. Any longer it would be over done.

[Tungsten,]

Seared. Started at 125. 139 now.


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[Dean2]

Outside looks great. Where are the pictures of it being carved?😁

[Tungsten,]

Had to eat first. Wow. Very good.
So cooked 4 :15 both outer burners on low. then sear. Internal temp was 122-125 then sear. After sear 139 after 15 min rest 142 temp.
I went straight for the bone. Cleaned it off and fed my kid lol.


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[Tungsten,]

Originally Posted by Dean2

Crank bbq to max, sear quickly. Only let it sit 5 to 10 minutes before carving as the roast will continue to cook even out of the heat. If you sit it at 130 it will be 140 internal in 10 minutes. Any longer it would be over done.

You were bang on! Thanks.

[Dean2]

Turned out great. Slow makes them very juicy and tender. Suggestion for next time, rotate the roast 90 about 2 hours in then 180 about 3 hours in, you will avoid the well done outer piece furthest from the bone. Using the flat ends of the roast as part of the rotation also helps.

[tri777]

Loved the Pooch pic Tungsten, thanks for throwing that in there!
Just boring ol stewing cubes cooked on top the stove for me today, lol.

[PFKGSP]

Nice job Tungsten, looks perfect!

[257Shooter]

That is a great looking roast. For the first time doing it you were bang on Now the hardest part is repeating the accomplishment!

[Tungsten,]

Originally Posted by 257Shooter

That is a great looking roast. For the first time doing it you were bang on Now the hardest part is repeating the accomplishment!

Being a rib roast made it easy I think.Will try something a bit cheaper next time.

What is a good candidate for "low and slow"?

[257Shooter]

Originally Posted by Tungsten,

Being a rib roast made it easy I think.Will try something a bit cheaper next time.

What is a good candidate for "low and slow"?

I used a 2 pack of Costco pot roasts. $23 and it was about 5 lbs total
Turned out really good for a real cheap cut.
I cannot upload pictures to show the results
Reading what the others have posted, find one with a decent marbling and go for it!