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Beef - Pasture Raised Less Tender For 'roast' cuts. ~Rump roast (Butcher the rump roast into stew meat! Add it to a 'stew' just at the end to warm to 140* to keep it tender.)
This is a very lean low and slow cooker which you will only roast to 140* for a pink interior and clean slice. (unlike the pot roast). -Smoke it all the way to 140* at 180*-225*. -Or sear then roast (COVERED) at about 250*-300* until it comes to 120* internal temp. -Let it pass through the 120*-140* very slowly. This really tenderizes it. -Allow a long rest before slicing with a sharp knife. ~This was a very lean roast so I buttered the slices like you do with lean steak! Very Good. ~Brisket Smoked at 180* about 3-5 hours. Finished in oven covered in hotel pan at 225* until it reached 160* (recommended is 205*), but being pasture raised it has much less fat and I didn't want to overroast it. It was very very good. !ALWAYS SEAR WAGU BEEF BEFORE ROASTING OR EVEN SMOKING. This is necessary for the juices to be in the right place. ~Sirloin tip roast If just using the oven, sear in cast iron pan. Then roast slowly, covered, to 140-145 for a medium finish. Allow a long rest to even out temperatures, which depends on how warm you roasted it. -Roasting at lower temperatures results in a more even temperature at finish with a shorter rest time. Higher temps results in uneven temps throughout the meat, necessiating longer rest times. If smoking, smoke to 140 then sear if you want a crusty finish. ~Arm Roast Low and slow to 195*. Moist environment. ~Cross Rib Roast sear then roast uncovered, if at 300* maybe only 30 minutes. To 130* aiming for a finished temp of 135* with a very long rest. ~You can't hold roasts which finish at 135*-145* at 170* because the temp will come up over 135*. Turn oven on and off to hold at a lower temp. ~Short Ribs Smoke at 225* a couple of hours to get the smoke flavor. Put into hotel pan and cover in oven also at 225*. Bring slowly to 205* meat temp. Allow a rest. Should be butter tender! ~Chuck roast - shredded or chopped
salt the night before or up to 24 hours early if it is a thick roast. 1/2 t each pound Smoke at 275*-300* until 165* internal temp. Put into covered hotel pan and finish to 205* in the oven at convection roast 225*-250*. ~Chuck Roast - Shredded Just put it in the oven, covered until it begins to fall apart. Then cut into chunks and roast some more, covered or uncovered until all the juices are steamed away and the meat is very very tender. Cut against the grain into very small pieces and shred it as desired.
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