You will do these pretty much the same way but a few differences.....
First, sear these roasts over direct medium heat for about 5 minutes per side. Then, move them to indirect heat but let the temps get up around 300-325 degrees F. The reason for the higher temps is because as you mentioned these roasts can be pretty lean. You want to cook them fairly quickly.
There is really no need to mop if the cooking is done a little quicker.
As for the timing, you want the temp to get up around 135 degrees F and then you will let it rest for 10 minutes and the temp will rise another 10 degrees. That is considered medium rare...145 degrees F.
That will work out to about 30-40 minutes per pound. A lot will depend on the heat and the thickness of the roast. ALWAYS keep a little journal and monitor your temps and roast sizes so in the future you can plan a little better.
So, remember a couple things.....sear over medium direct heat, then finish over medium indirect heat (300-325 degrees F) and when ready, take off when the temp shows 10 degrees cooler than what you eventually want. Let it rest for about 10 minutes.
OK, how about a couple beef rubs and marinades???
Kevi's Buckin' Beef Rub
1 1/3 cups chili powder
1 tablespoon cayenne pepper
2 tablespoons pepper
4 tablespoons garlic powder
Combine and store.
Santa Maria Rub
4 teaspoons garlic, granulated
2 teaspoons kosher salt
2 teaspoons pepper
1 teaspoon celery seed
1/2 teaspoon cayenne
Combine and store.
Rosy Rosemary Beef Paste
2 tablespoons mustard, whole-grain
2 tablespoons Country Bob's All Purpose Sauce
or Steak sauce
2 tablespoons virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, finely chopped or
2 teaspoons dried, crushed
Mix all together.
Rub into roast, wrap and refrigerate for up to 12 hours. |
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