Roast beef

[Grouperman941]

I decided to try roast beef without any added salt. I just used garlic powder and pepper. The result is good, but garlicky and peppery :-).

The lesson, I think, is that not using salt makes the other spices stand out.

It was not so photogenic, but here's on of a plate full of slices:

[Saber 4]

Looks beautiful, they say on all the cooking shows I watch that salt is the best flavor enhancer for food but that you can use small amounts if you are salt conscious. I went to only kosher type salts and have found that a little goes a long way. Hope that helps.

[beefmann]

great looking roast beef you  got there

[ragweed]

Very nice!  I just ate supper and that picture made me hungry again!!!

[Skishy]

That is some great looking roast beef! I hope to do my own at some time.

[OU812]

Good lookin pile of roast beast!!

Makes me wanna hot beef sammie with smashed taters and smothered with gravy

[Slamdunk]

That looks delicious! I haven't tried a roast yet but want to.

Any hints on # pounds , time and wood used.

[Grouperman941]

That looks delicious! I haven't tried a roast yet but want to.

Any hints on # pounds , time and wood used.

I just use eye round. Sometimes I have to cut it to fit on the racks. I get about 2/3 of the raw weight in sliced beef and I freeze in 1 pound or half pound packs.

Most popular with my family is apple wood, but I like heavier smoke -- oak or mesquite.

Raw pieces are usually 5-8 pounds and take 3-4 hours to reach 130F IT, which should be rare to medium rare. I then wrap in foil and let sit until cool enough to go in the fridge. It is sliced the next day. Smoke gets stronger over about 3 days.

I cook at 200-225 and use smoke for 3 hours (pretty much the whole time).

I have cooked better cuts - sirloin and rib roasts -- with the same method. They take longer to reach the IT. I grill these at the end to make a crust.