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Old 10-26-2012, 07:10 AM
 
580 posts, read 733,947 times
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Quote:
Originally Posted by Capt. Cave Man View Post
When I smoke I figure about 1-1.5hrs per pound. It takes a while but is the best way for tough meat. Well worth the wait, too.

Good luck, OP! Pix and how it went is a must.......or it didn't happen.
yes i will post pics. Can't wait to taste the verdict.
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Old 10-26-2012, 07:15 AM
 
Location: Bella Vista, Ark
71,703 posts, read 83,289,352 times
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Quote:
Originally Posted by Equal-Opp. View Post
anyone has a recipe for roast beef made well done and super tender and the same time?
this is almost impossible unless you use a roast with a lot of fat or one meant to cook forever. I will use something like a chuck, bottom round, or a brisket for long cooking. If you use a brisket you will smoke it or roast in the oven for 8 to 12 hours, depending on the size..The temp should be around 200 degrees, not much higher. If you are doing something like a round or chuck, I like to use a light sause, maybe a combo of coffee and other liquids or just some broth, cover tinghtly and cook for at least 3 hours, add the veggies the last hour or so. There is almost no way to have a tender roast like a prime rib if you really want well done. There are some cuts of meat that are meant to be cooked rare or medium and some that can only be cooked well done.
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Old 10-26-2012, 07:23 AM
 
Location: Southern, NJ
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Please don't roast meat from a Frozen state at a low temp. Bacteria will infect the meat.

I make a London Broil by pre-heating the oven to 500 degrees. Put roast on rack. When oven is preheated turn oven down to 325 and roast 7 mins. per lb. Turn off oven & DO NOT OPEN DOOR for 3 hrs. It is the most tender meat you have ever had.
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