Bottom Round smoke - small!!

Discussion in 'Beef' started by sumosmoke, Jul 6, 2009.

  1. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    One of the meats that I haven't smoked in some time was a beef roast. Publix had the perfect cut of meat for me to try so I decided to give it a whirl, while I was smoking some other stuff.


    Smoke details
    Used 90% cherry wood, 10% pecan, to generate the smoke. Internal smoker temp ranged from 225 - 275. Did not spritz with anything. Took to internal temp of 150 and rested for an hour before slicing.

    Meat purchase


    Meat and rub


    On the smoker


    Sliced


    Thanks for checking out my Q! [​IMG]
     
  2. lucc

    lucc Smoke Blower

    NJ
    Nice smoke ring. [​IMG]
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    thats one heck of a ring Laurel!! How did it taste? it's got to be good.
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Thanks Dan, I thought it tasted pretty darn good. Can't cut as thin as a slicer but it sure makes some good sammies!! The Lang sure did put a nice ring on the lil' sucker [​IMG]
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good how was the taste [​IMG]
     
  6. bigsteve

    bigsteve Master of the Pit

    Looking goooooooooood
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    great looking roast there sumo. cudos to the chef [​IMG]
     
  8. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Great job Laurel !! btw, that wasnt my cherry wood was it?[​IMG][​IMG][​IMG][​IMG][​IMG]
     
  9. rivet

    rivet Master of the Pit OTBS Member

    Beautiful cut of meat, Laurel and I really liked the look of the Montreal Rub on your roast. Gonna have to get some!

    You made a fine looking beef and points to you for making me hungry right after dinner!

    [​IMG]
     
  10. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Nice touch of marbling on the cut, and it still shows up after the smoke. Pretty nice ring on that beef. I haven't had Montreal for a really long time, but if it's like Canadian Steak, it's a good seasoning...

    Got any leftovers to send out?

    That lil' bugger sure does look cute! And tasty!

    Thanks for sharing a nice smoke, Laurel.

    Eric
     

Share This Page