How to smoke roast beef. Help!!!!

[Dwaynereis]

My Knights of Columbus church group somehow messed up the Christmas dinner planning and bought 2 extra hunks of roast beef. Each on is like 30 pounds. It’s been in a deep freezer. Now I started to plan for our annual bbq that I host each year and they want me to smoke the roast beef! Has anyone every heard or tried to smoke roast beef? They also asked me why can’t I just get some crockpots and throw them in there with some bbq sauce 😫. So trying to see if it’s doable to use this meat for the bbq somehow. Thanks.

ps. If you have, please give details. Temp, time, type of rubs, wrapped to keep moist?

[Oakgrovebacon]

I would head toward Italian beef, sliced thin slowly simmer or crockpot cooked with Louie’s Italian beef au jus seasoning...

[DWCowles]

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/amped-roast-beef-cheap-baltimore-pit-beef

[Donw]

+1 Cut down into manageable sizes and then cook along the line of Baltimore pit beef. I did about 35 lbs for a gathering and it was actually quite easy to get done and serve.

[RonB]

Do you need to leave it in such big chunks? I'm thinking 30 # at 225* shouldn't take more than 6 weeks. Cutting them in half would give you 4 15# pieces. They would be much more manageable.

[Dwaynereis]

Yes I’m cutting in half. But trying to figure out how long to cook for 2 15 pound pieces

[DWCowles]

Almost forgot...Welcome to the Pit!

[Steve R.]

What cut is this? I would suggest cutting them down even more. 5# chunks would be more manageable.

[RonB]

Welcome to The Pit - sorry I forgot earlier.

We need more info. What temp do you want to pull it at?

med rare ~ 130* to 135*
med ~ 140* to 145*
well ~ don't remember 'cause I never cook beef well done except when I want pulled chuck, brisket, or short ribs. With 4 hunks, you could cook them to different temps.

What temp are you thinking about cooking at?
And it wouldn't hurt to know what you are cookin' in.

[Dwaynereis]

I didn’t look at the cut but will Sunday. I’ll probably take medium as to they want to do chopped up at sauce for sandwiches. I have a pellet grill, a fire pit grill, and a propane smoker. I wanted to use the pellet grill. I can do 4 hunks but the most important thing is having it done at noon.

[Dwaynereis]

It’s top round sirloin

[DWCowles]

The total cooking time depends on the IT temp which means you will need a dependable meat thermometer like the Thermopen, Maverick, Fireboard, etc.

[Dwaynereis]

I don’t care how long as to I’ll be up most the night anyways but just need it done around noon. I’m mainly trying to figure the temp to pull (which you stayed) and how long I need to cook them on average

[DWCowles]

Maybe this will answer your questions.

https://www.umami.site/section/recipes/smoked-roast-beef/

[Nuke em]

For what it’s worth I do the Baltimore pit beef a lot lately. Looking back at my fireboard sessions I cooked a 6 lb roast at 225 for 2 1/2 hours average. I would give it 3 hours. Also I have a commercial slicer so I can cut it paper thin. That is the key. The Baltimore pit beef is my go to smoke when I don’t wanna take all day cooking some meat. Ie it should be called lazy mans Baltimore pit beef. Oh the sauce is awesome for the sandwhich
When im really lazy, I just slap it on the gasser with smoke and put it on a rotisserie. Then I sit down eat drink some beer and watch nascar. It’s good stuff





And and a few homemade corn chips

[Troutman]

That looks awesome. I’ve got a de-boned prime rib I’m thinking about doing on my rotisserie, will thick slice as a roast.

[Nuke em]

Oh and make sure you slice against the grain.

[JCGrill]

There are some roasts that are pretty tough cuts. There are some that are very tender. If yours is a tender cut then I would pull them off at medium. If not then it's a different cook altogether. In that case I might consider cooking like a chuck or brisket. Keeping it from drying up is the tricky thing. With a smaller amount I would have suggested a 3 day sous vide, but that's probably not possible for as much as you have.

[Dwaynereis]

It’s top round sirloin

[Troutman]

I have the same question, what are the exact cuts we’re talking about here? We talking shoulder clods or chucks, are you into the rib sections? That all would better narrow cooking times and temps.

[Dwaynereis]

It’s top round sirloin

[RonB]

Do you have a sous vide? If so, I'd suggest cooking and chopping the day before. You could add the sauce too - if you want. Then seal in either vacuum bags or a double layer of zipper bags and refrigerate. Put the sealed bags in the sous vide two or three hours before serving time. That will do two things. It will heat the meat and help tenderize it.