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2.5 lb Boneless Beef Top Round - suggestions


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I have one that I want to experiment with. Will low and slow help with this cut of beef? I was thinking of indirect at 250-275 for about an hour or until initial of 100 degrees then wrapping in foil with a 1/2 cup of merlot then back on until medium.

Any suggestions?

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Results - put on at 5:00 pm at 225 degrees, turned once at 5:20 pm and again at 5:40 pm. Maintained 240-250 degrees until 6:15 when internal temp reached 139 degrees; pulled and tented with foil for 20 minutes. Temp went to 143 degrees. Medium and juicy. All in all a good cook! I really wanted to try to foil it and add some wine for the last 1/2 hour but not knowing the overall time of the cook I decided not to do so this time. Maybe next time. I think I need to get a cut of meat with more marbling so it can go low and slow.

I think next time it will be direct. It just will not take as long.

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