Cook time roast beef
-
pigman34 Starting at 240°? I don’t know as we cook it slower but I would assume it would be in the 2 - 2.5-hour range?
-
pigman34 Starting at 240°? I don’t know as we cook it slower but I would assume it would be in the 2 - 2.5-hour range?
-
Jonathon
Tis is a whole eye of round, and i thought i read that you said if i can’t control humidity to cook at 240, what is your recommendation for tempand the time at each intervalpigman34 it depends on what type of finished product you are trying to get if you want a low and slow cook like brisket I would estimate 45 min to an hr. per lb. then check it. temp. for the doneness you want
-
pigman34 I am sorry, it’s been so long since I cooked a roast beef without using our big Pro Smoker 500T. Yes, you are right if you cant control RH you can set it to 240° and it should take around 2-2.5 hours, maybe as long as 4 depending on how big you eye of the round is. The last time I did it I cut it in half and it was done in 2.
If you want a way to at least increase your relative humidity check out this https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing
-
pigman34 it depends on what type of finished product you are trying to get if you want a low and slow cook like brisket I would estimate 45 min to an hr. per lb. then check it. temp. for the doneness you want
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
