Mastering Roast Beef in the Weber Q: A Guide to Cooking Times and Techniques

As a passionate griller and Weber Q owner I’m often asked how to cook a perfect roast beef in this popular grill. With the right techniques timing, and temperature control, the Weber Q can produce incredibly tender, juicy, and flavorful roast beef worthy of any occasion.

In this comprehensive guide, I’ll walk through everything needed to master roast beef in the Weber Q from choosing the right cut to determining doneness. Let’s get grilling!

Factors that Impact Roast Beef Cooking Time

When cooking roast beef in the Weber Q, the main factors that impact total cooking time include:

• Weight/thickness of the roast – A 3 lb roast will cook faster than a 5 lb roast. Similarly, a 2 inch thick roast takes longer than a 1 inch thick cut. Allow about 15-20 minutes per lb.

• Cooking temperature – The hotter the grill temp, the less time needed. Cook at 325-350°F for most cuts.

• ** Desired doneness** – Rare roast beef (125°F internal) cooks quicker than well-done (170°F).

• Meat thermometer – Use an instant read thermometer to test for doneness. Remove from grill when 5-10°F below target temp.

• Resting – Allow at least 10-15 minutes of resting time after grilling for juices to redistribute.

Choosing the Right Roast Beef Cuts

For the most flavorful results in the Weber Q, look for well-marbled cuts like:

• Ribeye roast
• Strip loin roast
• Top sirloin roast
• Tri-tip roast
• Tenderloin roast

Well-marbled roasts have thin lines of fat running through the meat that baste it during cooking. Other good options include chuck roast, rump roast, and bottom round roast.

For roasting, choose a 2-3 lb roast that’s about 2 inches thick for the best balance of crust and evenly cooked interior. Ask your butcher for recommendations.

Trussing the Roast for Even Cooking

Before grilling, truss the roast beef with butcher’s twine to maintain its shape. To truss:

• Tie pieces of twine around the middle, then at 2-inch intervals.

• Make sure twine is snug but not too tight.

• Tuck under any loose flaps of meat and tie twine around them to secure.

Properly trussing the roast allows it to cook evenly from all sides and prevents the ends from overcooking.

Seasoning the Roast Beef

For incredible flavor, coat the roast all over with:

• 2 tbsp olive oil or melted butter

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1⁄2 tsp onion powder

• 1⁄2 tsp smoked paprika

• Chopped fresh herbs like rosemary, thyme and sage (optional)

Rub the seasoning all over the roast at least 30 minutes before grilling (can be done night before). Let sit at room temperature for 30 minutes before cooking.

Determining the Grill Setup

The Weber Q excels at roasting beef with indirect heat. To set up:

• If using gas – turn one burner to low. Place roast on unlit side.

• For charcoal – bank lit coals to one side. Place roast on other side.

• Use a drip pan underneath the roast to catch drippings.

• Close the lid and open the top and bottom vents halfway to circulate heat.

This setup allows the roast to gently cook from all sides without burning. Add a smoker box for extra flavor.

Monitoring the Internal Temperature

The key to perfect doneness is monitoring the internal temp of the roast beef with an instant read thermometer. Target temperatures are:

• Rare: 120-125°F
• Medium rare: 130-135°F
• Medium: 140-145°F
• Medium well: 150-155°F
• Well done: 160-165°F

Insert the thermometer into the center of the thickest part of the roast, taking care not to hit any bones. Test the temp periodically without letting heat escape.

Determining Total Cook Time

Cook times vary based on size and doneness. For a 3 lb roast cooked to medium rare, target:

• 15 minutes per pound
• 10-15 minute resting time
• Total time: About 1 hour 15 minutes to 1 hour 30 minutes

For a 5 lb roast, allow closer to 20 minutes per lb, so about 1 hour 40 minutes to 2 hours total. Check the thermometer often to monitor doneness.

If temperature rises too quickly, close the lid vents partially. Add more coals or turn up gas if it’s rising too slowly.

Letting the Roast Beef Rest

Never skip the resting time! Resting allows juices to reabsorb for a more tender, juicy meal.

After grilling, transfer roast to a cutting board and tent loosely with foil. Let rest 10-15 minutes before slicing. The internal temp will rise 5-10°F during this time.

Slicing and Serving the Roast Beef

Use a sharp knife to carve slices against the grain for maximum tenderness. Cut to your desired thickness based on personal preference.

Serve roast beef warm with sides like au jus, horseradish sauce, roast vegetables, and Yorkshire puddings. Refrigerate leftovers within 2 hours.

Grilling Tips for Juicy, Tender Roast Beef

Follow these tips for foolproof roast beef every time:

• Choose a well-marbled, 2-3 lb roast about 2 inches thick.

• Truss roast tightly to maintain shape during cooking.

• Season all over with salt, pepper and spices at least 30 minutes before grilling.

• Cook over indirect low heat at 325°F until 5°F below target temp.

• Allow roast to rest at least 10-15 minutes before slicing.

• Slice against the grain for tender results.

With the right cut, seasoning, and cooking technique, the Weber Q makes grilling incredible roast beef easy. Follow this guide for perfectly cooked roast beef worth bragging about.