If I bbq this boneless beef roast weighing around 5 lbs in my WSM 18” at around a 250F temperature how many hours before reaching an internal temperature of around 200F?
Kind of eye of round and thanx for recommendation.Top of my head says around seven, no scientific rational but, that’s where my mind goes.
Why such a high internal? Maybe a better question is what is the cut? If it’s an eye of round, I kind of get it but, I really don’t know.