Man I have been away too long. Lots of travel and busy weekends. This weekend was no different as we had a great weekend on Long Island for my brothers police academy graduation party.
Fortunately, my parents also have a Kamado Joe so I was able to fire up the grill while away.
My dad picked up a 13LB hunk of beef at a local butcher Cow Palace. I seasoned the roast with some olive oil then some some Montreal Steak Seasoning. Allowed the roast to come up to room temperature before grilling (about 2-3 hours out of the fridge).
Preheated the Kamado Joe to around 325 degrees with the heat deflector in place. Added several handfuls of pre-soaked Cherry wood chips.
I first seared the roast on a Weber Summit gas grill over high heat (3 minutes each side) then transferred to the pre-heated Kamado Joe. Grilled at 300-325 for 3-3.5 hours (until internal temp was 128 degrees). Removed the roast from the grill and tented with aluminum foil. Allowed to rest for 20 minutes. Internal temp rose to about 135 degrees.
Cooking to this temp allowed several cuts of meat to be medium to medium rare but the majority of the cuts were cooked to medium. This was what most of the party requested. If you prefer medium-rare throughout I would pull at around 120-125 and allow to rest for 15-20 minutes before carving.
Meat came out fantastic. Nice and juicy. The roast had a good bark and the cherry smoke was clearly present but not overpowering.
Another OnPoint Meal…..Good to be back.