I smoked a cross rib roast on my Weber Searwood for the past 4 hrs and seared it at the end following the recipe. The recipe I followed did not mention flipping the roast once in a while since Searwood supposedly distributes the heat evenly, so I kept it untouched for 4 hours.
Another mistake that came to my mind is that the recipe mentioned to place it fat side up, while on the bottom I had bone, and I guess this is what prevented the heat from distributing evenly. Unless the bone part was the fat part lol…
It's edible but I'm quite disappointed. Oh well, experience
by dashosh
9 Comments
At what temp? It looks like it was running super hot at the bottom….
To hot and to long my brother!
You’re asking what went wrong and not telling anyone your temps…
People think pellet grills are set it and forgot it but this is not baking. You do need to know your temps, watch them or at least set alerts, and adjust. There’s nothing that you can just follow a recipe for when it comes to time. If it says 4hrs, it’s an estimate.
Did you use a water pan or spritz the meat at all during the smoking portion?
Have you made roast beef before?
Make a good chili now
Aw that makes sense. The pressure cooker (instapot) is going to keep the meat moist applying that pressure. When you smoke in a pellet grill you are not going to be able to keep that moisture inside even though you are cooking low and slow. Beef will seize unless it has an ability to keep its moisture. Spritzing and water pans are two strategies that people use.
I also will commonly double check the temp with a second thermometer when I get closer to my end temp.
It’s an art not a science, feel like I learn something new with every smoke.
Hold long did you let it rest? And did you insulate it to let it rest longer?
To much heat on one side. Great smoke ring but I like to find to cool side of my smoker as it about 3 to 5 degrees cooler the being in the centre. Plus did you wrap it half way trough with butcher paper as that would of kept the juices in. And rest it is key. I usually one hour before cutting it as the meat get time to absorbed the juices up.