Improving Cheap Roast Beef


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In the jan/feb issue of Cooks illustrated there's an article on cooking a roast at the temperature desired when it was done.They cooked an eye-round @130degrees for twenty-four hours in a test kitchen oven. The results were fantastic,has any one tried this on a smoker?Talk about long and slow.Timothy

Tony C.

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i knew a guy that smoked butts@ 180* to an internal of 180* took forever, but they did fall off the bone when done. they didn't taste any different than ones done @220-250 though.