Just wondering if anyone has an idea on how long and what temperature to smoke 5.5lb beef round roast, using bisquette pucks. How many pucks should a person use? Thanks in advance.
I wouldn't use more than 4 hours of smoke, maybe only 3 for a roast that size. As for temp, go for an internal temp of between 140-160 (rare to medium) depending on your preference. Good luck and let us know how it turns out.
T2
I'm not sure of what type of round you have, but when I did a top round (which is less tender then loin cuts); I used a cabinet temperature of 220°F, and applied 3 hours of oak. After the smoke was applied, I wrapped it tightly in foil with some beef broth and sliced onions, and finished it in a 225°F oven. I like mine at 135°F - 140°F.
Welcome to the forum. I think you will be pleased with Habs method. Should stay tender and moist IMO.