Smoking Beef Bottom Roast Today, Suggestions?

Discussion in 'Beef' started by matuz, Oct 22, 2011.

  1. matuz

    matuz Newbie

    I have a  4 pounder, evenly cut.  Any suggestions on rubs, or technique?  This is my first BBR.  I want to make some roast beef out of it.  I was thinking montreal steak seasoning as a rub. Or I may just go straight sea salt and black pepper. 

    What is on your mind?  I like to learn, and perhaps if I see multiple's that I like, I may just go out and get another and do two![​IMG]
     
    Last edited: Oct 22, 2011
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I think the Montreal steak seasoning is a good choice. We use it all the time. Just coat with olive oil then dust with the MSS. If you like rare/med rare pull it at 135. Then let it cool down & refrigerate overnight. Next day slice it thin & enjoy some great roast beef sammies!
     
  3. matuz

    matuz Newbie

    I am getting so hungry thinking about this!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This always works for me...JJ
     
  5. raptor700

    raptor700 Master of the Pit OTBS Member

    Don't forget the Qview [​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Everybody has their own tastes:

    Personally, for meat that I'm going to pull at Rare or Med Rare, I like to just coat it with Worcestershire Sauce (Thick). Then cover it with CBP, Garlic Powder, and Onion Powder. That's it. 

    Meat that I'm going to take to 195˚ or 210˚, I'll load up with a lot of Rub too.

    My 2¢

    Bear
     

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