<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Cook time roast beef]]></title><description><![CDATA[<p dir="auto">What is an average time for doing an eye of round with a water pan and 240 temp?</p>
]]></description><link>https://waltonsdev.nodebb.com/topic/1605/cook-time-roast-beef</link><generator>RSS for Node</generator><lastBuildDate>Fri, 11 Sep 2026 00:37:59 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/topic/1605.rss" rel="self" type="application/rss+xml"/><pubDate>Fri, 27 Sep 2019 16:25:22 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Reply to Cook time roast beef on Fri, 27 Sep 2019 21:13:48 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/craigrice" aria-label="Profile: craigrice"><bdi>craigrice</bdi></a><br />
Thin sliced deli beef</p>
]]></description><link>https://waltonsdev.nodebb.com/post/7985</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/7985</guid><dc:creator><![CDATA[pigman34]]></dc:creator><pubDate>Fri, 27 Sep 2019 21:13:48 GMT</pubDate></item><item><title><![CDATA[Reply to Cook time roast beef on Fri, 27 Sep 2019 20:23:43 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/pigman34" aria-label="Profile: pigman34"><bdi>pigman34</bdi></a> 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.</p>
<p dir="auto">If you want a way to at least increase your relative humidity check out this  <a href="https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing" target="_blank" rel="noopener noreferrer nofollow ugc">https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing</a></p>
]]></description><link>https://waltonsdev.nodebb.com/post/7982</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/7982</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 27 Sep 2019 20:23:43 GMT</pubDate></item><item><title><![CDATA[Reply to Cook time roast beef on Fri, 27 Sep 2019 19:59:46 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/pigman34" aria-label="Profile: pigman34"><bdi>pigman34</bdi></a> 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</p>
]]></description><link>https://waltonsdev.nodebb.com/post/7978</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/7978</guid><dc:creator><![CDATA[craigrice]]></dc:creator><pubDate>Fri, 27 Sep 2019 19:59:46 GMT</pubDate></item><item><title><![CDATA[Reply to Cook time roast beef on Fri, 27 Sep 2019 19:42:21 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/jonathon" aria-label="Profile: Jonathon"><bdi>Jonathon</bdi></a><br />
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 interval</p>
]]></description><link>https://waltonsdev.nodebb.com/post/7977</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/7977</guid><dc:creator><![CDATA[pigman34]]></dc:creator><pubDate>Fri, 27 Sep 2019 19:42:21 GMT</pubDate></item><item><title><![CDATA[Reply to Cook time roast beef on Fri, 27 Sep 2019 18:39:06 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/pigman34" aria-label="Profile: pigman34"><bdi>pigman34</bdi></a> 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?</p>
]]></description><link>https://waltonsdev.nodebb.com/post/7974</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/7974</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 27 Sep 2019 18:39:06 GMT</pubDate></item></channel></rss>