BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 30 2009

Grilled Roast Beef

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4 - 5 pound bottom round beef roast (there are many types other than bottom round. Ask your butcher which one they recommend)
Kosher Salt
Fresh ground black pepper
Finely chopped fresh rosemary
Smoke pouch

Rub your roast with the salt, pepper and rosemary and let sit at room temperature for up to an hour, preferably more than 30 minutes.

Preheat the grill on high and place the smoke pouch over the hot part of the grill, we are going to sear that amazing beef roast before we go any further and get those wood chips smoldering.

Once the grill is heated and the roast beef has warmed up a little on the counter, place the roast on the hottest part of the grill. Sear each side of the roast for about 5 - 8 minutes per side. Your time may vary, but what we are looking for is a nice sear, to start the crust. It should look like this on each side:

Once you have seared EACH side, turn off one burner and turn the remaining burners to medium for indirect cooking.

You should now have a smoking smoke pouch and a roast sitting on the ‘cool’ part of your grill. Leave the lid closed as much as possible and let it cook for about an hour and a half.

Check the meat temperature after about an hour and a half by inserting a meat thermometer into the thickest part of the beef roast. I recommend shooting for between 145 and 150 for a medium to medium rare roast beef. For a 4 pound roast, this will generally take between 2 and 3 hours. At this point, you can go ahead and leave the meat thermometer in the roast. Again, position it so you can peak in on it from the holes on the side of the grill so you don’t have to open the lid and lose all of the heat.

Once the meat thermometer in your beef roast reaches between 145 and 150, remove the roast from the grill and place on a carving surface. Allow the roast to cool for about 15 minutes to let the juices redistribute, then carve against the grain with an electric knife.