First beef roast

[Kent Chambers]

Ok. I just purchased a 10 lb Beef round sirloin tip roast, from Sams, to smoke on the 18 WSM. Let me know if I'm the right track. Apply rub and wrap in saran wrap the day before. smoke roast 225-250 to an internal temp of about 130. Any idea how long I can expect this smoke to take? Use a full ring of KBlue? Then rest for an hour before slicing against the grain? Thanks for any ideas and help.

 

[Hank B]

I show a 10 lb butt hitting 123° after 4 hours at 205°-215° measured at the grate (about 190° on the lid thermometer.)

I would shoot for higher temperature with beef and it should hit 130° sooner. This is assuming that beef heats the same as pork. I don't know if that's true.

I rarely rub the day before but I'm not saying that's wrong.

I'm not sure you need a full ring of briquettes, but I usually fill mine up and just reuse what's left over. (I think some here don't like to do that.)

Some of these things are no doubt details that may not make any difference. Even if there is a difference, it is not likely that one way is really better than another, just different.

We will require pictures and a full report, of course

 

[Wolgast]

Never done a big Beef cut like that...So the timing im unsure off...But the temps sounds right.

I would rubb it 1h before hitting the smoker(if its not a herb rub then i would add 5h to this step)

Rest: Well 30-60 min.

Against the grain is the best always!(maby not for Jerky but that is personal)

I always start with a full ring(if not chicken) and i minion the start. 15-20 briqs blazing....rest unlitt.

What Rub will you use? I love a heavy garlic/herb paste on my beef.