Hi, Top round was $1.99lb so bought a 3lb roast to make roast beef sandwiches. My wife suggested that I cut it in two so it will cook quicker. Thought it be juicer if left whole but did think about more surface area for rub and smoking. Do you cut roasts for faster cooks or leave it whole.
Second question is this done. My plan was to cook to IT 135-140 but it was 132.5 so I decided not to put it back in. Part of it does not look done?
Also poured the juices on top before smoking and thin washed some of the rub off and there is some white on the roast. The temp in the picture was 132.1 but it did climb a tiny bit.
Second question is this done. My plan was to cook to IT 135-140 but it was 132.5 so I decided not to put it back in. Part of it does not look done?
Also poured the juices on top before smoking and thin washed some of the rub off and there is some white on the roast. The temp in the picture was 132.1 but it did climb a tiny bit.