inside round


 
A

Anthony Martino

TVWBB Member
Has anyone done an inside round on there pit? A big piece of meat to say the least, it is close to 30 lbs. If so what internal temp am I looking for?
 
Something fairly low, as one would pick for roast beef - like medium-rare. Slice very thinly after its rest.

Alternatively, smoke/roast to ~150 then foil, adding liquid (stock, a wine reduction, a combo) to the foil) and braise it to finish.
 
Just a thought - you might want to split it into two 15lb sections to cut cooking time. Depending on overall shape/thickness.

If you leave it a single 30 lb piece it might take a good while to get the center at the temp you are looking for and the outer areas may go over done past your liking.

Anyway - something to consider, and it would not impact any of Kevin's advice.

If it were me I'd break it up, foil and braise - but that's just my opinion.
 
I meant to note that too but didn't. You could make several roasts out of that larger one. Do some as straights roasts, some with the braise finish. Or cut a portion into steaks, then separate the remainder into roasts for both dry and moist cooking.
 
You must log in or register to reply here.

 

Back
Top