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[02ebz06]

I don't think I've ever done a beef roast in the pellet grill.
I have temp set at 350f and probe in for an IT of 145f.
Does that sound right ?

[hughver]

What cut of beef is it. To me, IT depends heavily on cut.

[02ebz06]

I wish I could tell you.
Was in a vacuum seal bag with just "beef roast" written on it.
Best guess is a bottom round roast and I have some I am making Jerky with today.

[hughver]

If It's bottom round and you slice it thin, cross grain, you should be ok.

[Brushpopper]

I love it when I find something I labeled six months ago and have no idea what I was thinking of when I did it and have no clue what it is

[02ebz06]

Haha yes, and the label made sense at the time.

[Bar-B-Lew]

At least you had a label on it.  I can't tell you how many times I find something in the freezer that is not labeled.

If you plan to shred or cut into chunks that will be fork tender, I am guessing that you may need to go to 195°-205° on the IT of the meat.

[Brushpopper]

Haha yes, and the label made sense at the time.

Absolutely.  And I think I'll remember what I was telling myself.

[02ebz06]

At least you had a label on it.  I can't tell you how many times I find something in the freezer that is not labeled.

If you plan to shred or cut into chunks that will be fork tender, I am guessing that you may need to go to 195°-205° on the IT of the meat.

Didn't take long.  Pulled it at 150.
Just keeping it warm, as a bit early for lunch.
Will slice.

[02ebz06]

Lunch...
Veggies came out perfect.
Was surprised the roast was a little dry after cooking in a steam chamber. Had 8-10 ounces of water in pan.

[Hank D Thoreau]

I have not had much luck with bottom round roast. They are very tough.

My take is that you probably need a deli meat slicer so you can get them thin.

Here are a couple of posts I did on the subject.

I now have a Dalstrong slicer which will probably do a better job at thin slices than my Global chef knife.

https://pelletfan.com/index.php?topic=4916.msg57073#msg57073

https://pelletfan.com/index.php?topic=4971.msg57757#msg57757

[02ebz06]

I have not had much luck with bottom round roast. They are very tough.

My take is that you probably need a deli meat slicer so you can get them thin.

Here are a couple of posts I did on the subject.

I now have a Dalstrong slicer which will probably do a better job at thin slices than my Global chef knife.

https://pelletfan.com/index.php?topic=4916.msg57073#msg57073

https://pelletfan.com/index.php?topic=4971.msg57757#msg57757

I was able to slice about 1/8" thick, cross grain.
It wasn't bad.  Any thicker though, would have been pretty tough.
Cut in small pieces helps. 

[BigDave83]

I will sometimes shoot some beef bullion or something in if I have a roast that looks on the leaner side.

That meal looks great though, a little horseradish salt and pepper. I would be great with it.

Would you do it again, or make changes?

[02ebz06]

I like the idea of injecting. may try that if I do a beef roast again, and try lower temp for longer time.
As I said, I think this is the first roast I've done like this, so really didn't know what to expect.
Only experience I've had with roasts of any kind was prime rib.
Used to do a prime rib roast on a rotisserie in a gasser every year on 4th of July with friends over.
Many years since I've done that.
I do have a ribeye roast that I cut into 5 pieces about 4" thick I think in the freezer.
Got that before the big price hikes.
I expect that will turn out better when I do one.

[elenis]

At least you had a label on it.  I can't tell you how many times I find something in the freezer that is not labeled.

If you plan to shred or cut into chunks that will be fork tender, I am guessing that you may need to go to 195°-205° on the IT of the meat.

Man I run into that myself. I tell myself I will remember what it is and then I find out what I thawed for dinner is very much not what I had planned. Frosted over pork loin can look a lot like boneless, skinless chicken breast.