1st post and need info on beef roast


 
S

Stu B.

New member
HI From B.C. Canada anyone out there do a striploin roast on the WSM? I know they're good New York steaks but my brother-in-law brought it over to my house when I told him to bring over a roast. I was thinking inside or outside round. I just put it on at 3:41 pm PST.
 
It'll be darn good. I would probably sear it at the end of the cook though. If you don't have a kettly just take the meat off and let it rest. Remove the middle of the WSM and then once it's hot enough sear it that way.

Clark
 
Hey thanks for replying I thought nobody was going to answer me. How long do you think this will take? I have three 3.5 lbs roasts in the cooker it's now 5:20 pm PST and the lid temp has been steady around 280.
 
It will depend on how you like your meat cooked. Were it me, I'd go to 130, sear, then rest 20 min, for a med-rare/med finish.
 
I've done them a few times and they are great on the WSM. They don't take that long either, but mine were done at 325-350* and did not require a sear at those higher temps. The outside comes out a little crispy and the inside a very nice medium rare when I pull at about 125 and let it rest for a short while. Good luck and enjoy. They melt in your mouth.
Dave
 
Forgot to mention that if you slice leftovers thinly, if there are any, you'll have tremendous sandwiches
 
Hey Dave, yah I tried to cut thin slices but you're right no left overs. 14 people 9.5 lbs gonzo. But fantastic!! Never had striploin as a roast but it was better than prime rib at The Keg, which is an upper end steak house here in Canada. I mwould have posted pics but it was so hectic with the fam all here. Thanks to everyone who gave me advice!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
It will depend on how you like your meat cooked. Were it me, I'd go to 130, sear, then rest 20 min, for a med-rare/med finish. </div></BLOCKQUOTE>
Go to 130 and THEN sear? I would think that would push it way past medium rare/med?

I pull at 125, and that's without searing at the end.
 
Not unless you take your time. Searing should only take a few minutes at that point, not enough time to cause further cooking of any significance to a roast of that size cooked at 280.
 
I guess I like my steaks rare (even though I call it med rare?). I see it hit 120 and my trigger finger is ready to take it off completely
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