Small inside round "French" roastbeef...

Former Member

Hi, I have a 2Lbs inside round "French" (or King) roastbeef for tomorow.

I'm juste wondering what temp to target ? 250f for smoker and internal of 140f ?

also, how to season it ?

Is oak and hickory a good mix for thew smoke ?

And how long should I expect?

7/13/0610:10 PM

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Former Member

140* should be about medium doneness. Depends on what you like. I would use Montreal seasoning or maybe just salt and pepper with garlic and rosemary in the woodbox. Oak is always a good choice in my opinion. Go very light on the smoke. Expect it to be done when you get to your target temp.

7/13/0610:16 PM

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Former Member

approximately how long ??

have to plan for the supper!!

7/14/0612:37 PM

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Former Member

Sorry, Tha Freak, time to reach whatever temp you desire is not something I will be able to guess with any accuracy, barring luck.

7/14/069:39 PM

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