Beef Round Botom Rump Roast Directions

Discussion in 'Beef' started by smoking_troy, Jan 9, 2010.

  1. I'm fairly new at smokin & could really use some help. I plan to smoke the roast in my new MES tomorrow. I bought it as an X-mas gift to myself, I was going to smoke some ribs after X-mas, but couldn't get it to turn on. After reading the threads I realize about bringing the controller inside & warming the heating thingy now (thanks to all of you). It is pretty cold here in Denver. I have read a lot of the threads in the beef forum, but can't find any information about this cut of meat. Any help would be greatly appreciated. Thanks,
     
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

  3. grampyskids

    grampyskids Meat Mopper SMF Premier Member

    IMHO this cut of meat is not a good candidate to smoke. Smoking is low and slow (our mantra). When smoking a piece of meat at low temps for a long time, the object is to break down the collagen in the meat to make it more tender. A bottom round is a very lean piece of meat. If I had that piece of meat, I would probably corn it and make a corned beef or go one step further and smoke it for a lean pastrami. OR mix up a can or mushroom soup with a packet of Lipton's Onion Soup mix, foil it and put it in a 300 oven for 2-3 hours and enjoy it.
     
  4. I wasn't too sure when I bought the cut if it was going to be good for smoking or not. I'm going to give it a shot just to break the smoker in. I'll get some better meat soon, it was pretty cheap for #3 cut. Probably going to see why. Thanks,
     
  5. rastafas

    rastafas Newbie

    I just did a 4.5 pound one in a weber kettle on Sunday. Kept the kettle between 325 and 350. I used 1 chunk of apple wood, that I kept about 1/2 inch from the coals. I used a very sparse rub of CBP, salt, garlic powder and onion powder. I used a shallow roasting pan, with a rack to keep the roast of the bottom of the pan. I covered the bottom of the pan with beef stock. I didn't turn the roast or anything and pulled it when the middle reached 140, about 2 hours and 45 minutes. It was damn good! We are eating open face sandwiches with gravy tonight.
     
    rescue51 likes this.

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