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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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6# round rump roast
Just put one of these on the grill dome...it's holdin' fine at 250...I'm not
gonna let the thermometer spin on me this time. Any of you potteryheads got an idea how long it'll take to get to 140? Jack |
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6# round rump roast
Jack Sloan wrote:
> Just put one of these on the grill dome...it's holdin' fine at 250...I'm not > gonna let the thermometer spin on me this time. Any of you potteryheads got > an idea how long it'll take to get to 140? > Jack Never cooked one...BUT, to tke a guess based on 6 to 8 pound pork butts to the 140 mark, I'd *guess* between 3 to 5 hours. BOB |
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6# round rump roast
" BOB" > wrote in message ... > Jack Sloan wrote: > > Just put one of these on the grill dome...it's holdin' fine at 250...I'm not > > gonna let the thermometer spin on me this time. Any of you potteryheads got > > an idea how long it'll take to get to 140? > > Jack > > Never cooked one...BUT, to tke a guess based on 6 to 8 pound pork butts to the > 140 mark, I'd *guess* between 3 to 5 hours. > > BOB > I was thinkin' about that long too. Thanks. l 'll let ya know fer sure. Jack |
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6# round rump roast
On Sun, 29 Feb 2004 14:25:09 -0600, "Jack Sloan" >
wrote: >Just put one of these on the grill dome...it's holdin' fine at 250...I'm not >gonna let the thermometer spin on me this time. Any of you potteryheads got >an idea how long it'll take to get to 140? >Jack > Depends on your start temp. I generally calculate about 35 mins/lb plus another 35 mins if the meat was cold. Start testing for internal about an hour out from the ETA. I have found that the internal temp starts to move pretty quickly towards the end. FWIW, Jack, I'll pull below 140 and let it ride up to 145 in a tent or warming oven. Harry |
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6# round rump roast
"Jack Sloan" > wrote in message ... > Just put one of these on the grill dome...it's holdin' fine at 250...I'm not > gonna let the thermometer spin on me this time. Any of you potteryheads got > an idea how long it'll take to get to 140? > Jack > > I think 140 is going to be a tough roast. I buy rump all the time, but pot roast them, low and with moisture. It is far from a prime rib but a great piece of mat in its own right. Ed http://pages.cthome.net/edhome |
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6# round rump roast
"Edwin Pawlowski" > wrote in message . com... > > > "Jack Sloan" > wrote in message > ... > > Just put one of these on the grill dome...it's holdin' fine at 250...I'm > not > > gonna let the thermometer spin on me this time. Any of you potteryheads > got > > an idea how long it'll take to get to 140? > > Jack > > > > > I think 140 is going to be a tough roast. I buy rump all the time, but pot > roast them, low and with moisture. It is far from a prime rib but a great > piece of mat in its own right. > > Ed > > http://pages.cthome.net/edhome > It was great at 3 hours . The 3 hour timer and the 140F max temp alarm went of within 30 seconds of each other. It was not rare, but more medium rare (which was acceptable ) and tender. I'll go for 135 next time. starting temp was room temp which was 70F. Jack |
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