jkakuk I think sosus vide for 24 hours then searing it would be a great way to go! Pa’s black bull would absolutely be my choice for injection and for the rub you could do anything and it would still turn out great!
Cook time roast beef
What is an average time for doing an eye of round with a water pan and 240 temp?
pigman34 Starting at 240°? I don’t know as we cook it slower but I would assume it would be in the 2 - 2.5-hour range?
Tis is a whole eye of round, and i thought i read that you said if i can’t control humidity to cook at 240, what is your recommendation for tempand the time at each interval
pigman34 it depends on what type of finished product you are trying to get if you want a low and slow cook like brisket I would estimate 45 min to an hr. per lb. then check it. temp. for the doneness you want
pigman34 I am sorry, it’s been so long since I cooked a roast beef without using our big Pro Smoker 500T. Yes, you are right if you cant control RH you can set it to 240° and it should take around 2-2.5 hours, maybe as long as 4 depending on how big you eye of the round is. The last time I did it I cut it in half and it was done in 2.
If you want a way to at least increase your relative humidity check out this https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing
Thin sliced deli beef