Christmas Beef Roast

[TimmyR]

Good morning,

I am planning to feed 15 meat eaters for Christmas. I cooked prime rib last year on my BGE. This year I plan to cook either prime rib/rib roast or tenderloin on a Weber 18.5" charcoal grill. It's been a while since I've cooked on a Weber and need rough estimate for cook time.

What's my ball-park poundage?

How long to reverse sear?

I know the tenderloin will take less time than the rib roast based on diameter. I am still reading through the site.

Thanks.

[TimmyR]

Wow, no responses yet. I ordered two 5-bone rib roasts and plan to save bones and fat cap for another couple of meals. So planning to cook both eye roasts on 22.5" Weber at the party.

[Jon Solberg]

Timmy,

Really hard to estimate the time for you. Lots of variables that we don't have. As a general rule we cook by temp as opposed to time but I understand the need to try and get a timeline down.

You may want to consider doing a test cook to get a better feel of how long it takes based on the temp you plan on cooking at and the I.T. You want to achieve.

As for poundage. I would plan on 1lbs deboned and defatted per person but I tend to go big.

[TimmyR]

Thanks Jon, I totally understand it cook to temp. I re-read the article Meathead wrote and 2-3 hours seems to be what I expect and think is what it took me last year. Last year I cooked the same roasts, with the cap on on my BGE. This year it'll be onsite on a 22.5" Weber Kettle. I am planning to test fit my gravy pan and clean up the grill tomorrow.

[hittman]

I don't know if this will help you but I just smoked a 12 lb strip roast on my BGE at 240-250 grate temperature. It took it 2.5 hours to reach 120*.

[TimmyR]

I don't know if this will help you but I just smoked a 12 lb strip roast on my BGE at 240-250 grate temperature. It took it 2.5 hours to reach 120*.

Thanks! I have a BGE but this year I am running on a Weber. That does help and that'w in in with both the article and my last year's experience. I picked up two 5-bone roasts yesterday. Trimmed them and salted them. With ribs and cap removed I have about 9.25# of meat. I'll rub them tomorrow morning. Start fire at 1PM and put them on around 2 pm for 5 pm dinner. Should work out fine. I like the reverse sear a lot since if you are running behind you can just up the temp i the cooker to speed it a along a little.