I am roasting a top round on my weber kettle on indirect heat for a graduation party. I am going to slice it and use it as roast beef for au jus sandwiches. What internal temperature should I cook it to? I am concerned about carry over cooking and it cooking more when it is in the au jus sauce, but at the same time do not want it too rare. I was planning on cooking it to 130 and submerging it in ice to prevent carry over cooking. Has anyone done this before?
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I believe Meathead has something on the free side like Baltimore Beef???? -
Rare. 110°ish Let carryover do the rest.Comment
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Hawk didn't post the recipe correctly from the free side, here it is;
Baltimore Pit Beef
I've never done it myself but this is generally how I do a rib roast, he describes the Pit Beef the same way. Cook low and slow until about 115* internal then sear it all over until you reach medium rare which is generally 130-135* for most folks. He also goes on to say, and I tend to agree, that you should not rest it too long or carryover may bring it up to medium. I generally let it sit on the cutting board for 15-20 minutes to let the juices reabsorb, then carve (or slice in the case of Pit Beef).Comment
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Baltimore pit beef is very good...and the sauce. I do both..nuff said..nuff said
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Boom, hit that one outta the park.
I did one of these a few weeks back, smoked to internal temp of 130.
Mine looked a bit rarer than yours but could just be the pic.
The meat slicer really helps with the presentation, gotta get me one of those.Comment
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Those were taken awhile ago last year. Was folllowing the Baltimore pit beef recipe. Only difference was I put it on a rotisserie and took it up to temp then reverse seared. Also sprinkled more rosemary as it was spinning. The sauce that was liked best was the one with horseradish. And don’t forget the onion. The meat slicer makes a world of difference when slicing thin. That be some good eatin for us po men.Comment
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