Inside Round from BJ's

[dwayne e]

I'm a Gas and Charcoal grill veteran. I've also been using an electric Brinkman for a while and decided to kick it up a notch. I just got a new Weber 22 and I'm going to fire it up for the first time on XMAS Eve!

I bought a large whole Inside Round from BJ's and I want to do some Pit Beef. I have a few questions.........

I want to use the MM and go for a low/slow kind of cook.......am I wasting my time with this type of cut or can I gain by cooking slowly? I was thinking about searing it first, cooking at around 225 and then pulling the meat off at around 130-140, foiling and resting. Does this sound like a good plan?

Should I cut in 2-3 pieces or leave whole?

I believe it's around 10-12 pounds.......does the 1-1.5 hours per pound apply at this temp?

Should I scrap the whole low and slow deal and cook at 350 until I get the desired internal temp?

Thanks in advance!!

 

[Paul K]

Welcome Dwayne!

The round is a pretty lean cut so I don't think there's an advantage of going low and slow with it. You might check this link out on pit beef.

Paul

 

[Craig Castille]

You can do it low and slow, but there isn't any benefit to it.

I do 4 to 5 lb eye rounds on the kettle to make pit beef regularly. I cook them at 350 until the internal temps reach the low to mid 120's.

Temps will climb once you pull it off. I don't foil, just loosely tent on the counter. Typically, I won't slice the meat until the next day....but that's because I vacuum pack the meat.

It usually takes around a little over an hour to cook.

 

[dwayne e]

If I decide to go with higher heat, how long do you figure it will take to get a piece of beef this size up to temp?

I'm trying to gaugue when to start cooking so I have time to stop/foil/rest?

Thanks......I love this site BTW

 

[dwayne e]

thanks Craig.........then I guess I'm looking at 2 hours+ for a raost this size

now I have to decide which way to go?

I'll report back with the results!

 

[dwayne e]

man oh man!!!!!!.......

I started around 1pm using the MM.....full load of unlit Kingsford and about 40 lit briquettes started in the Chimney. I put about a gallon of water in the pan.


I placed a handfull of Hickory chunks on top and got the temp of the cooker up to about 275 and placed the meat on.

The actual weight of the roast was 17.25 pounds. I cooked about half and vacuum sealed and froze the rest.

For about two hours I let it go at about 265-275.

The internal temp of the meat got to about 130-135 and I adjusted the vents and cranked up the heat to about 300 for another hour. When the roast go to 148, I took it out and wrapped it in foil. That was around 4-4:15.

The internal temp ended up around 153 and leveled off. Around 5pm, I sliced it as thin as I could and placed in hot Au Jus.

The roast was medium to medium well (more on the medium well side, which is what most of my familty prefers).

This was as close to "Pit Beef Stand" pit beef I've ever prepared myself. It had a distinct smoke ring and it tasted GREAT!!

I would defintiely do this again with an inside round roast. It was a big hit on XMAS eve.

Thanks for the advice......next on tap, an overnight brisket!!

For a WSM first timer, everything seemed to work out great......easy setup and easy cleanup.

 

[James H]

Nice Job Dwayne!!!!

But you need pics to make us believe!

 

[dwayne e]

I'll have to figure out the pic thing for sure. I'm definitely internet handicapped.

A couple of things I didn't mention.......

I gave the meat an overnight bath of worstershire......in the morning, I provided a dry rub consisting of garlic powder, papricka, a little red pepper and cavender's.

I also placed bacon on top for the entire cook. I imagine it provided some moisture and flavor to the meat. It looked cool and the crispy portions of bacon were unbelievably tasty.