Urgent question!

Discussion in 'Beef' started by billbo, Jun 14, 2009.

  1. billbo

    billbo Master of the Pit OTBS Member

    I am doing a bottom round but it got away from me and is at 172°. I have pulled it off. This will be well done if I leave it. Should I foil and go to 200° and pull at this point. Help!
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Yep, go for the pull. It wouldn't be too good sliced. Should make for a good pull though. It's still salvagable, so don't sweat it...might change your dinner plans a bit is all.

    Good luck!

    Eric
     
  3. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    billbo -

    your isntincts aout foiling/braising are exactly what i would do. also, keep the heat as slow as you can as you bing it up to 200. the collegen/fat. etc. should melt down just fine, i think.
     
  4. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Thats what I would do . More learned people than I will be along shortly to give you their opinions.
     
  5. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    WOW! three people in less than a minute answered your question, you can't do better than that. SMF is a wonderful place for answers. [​IMG]
     
  6. billbo

    billbo Master of the Pit OTBS Member

    Thanks guys! It is foiled and back on to pull later. You guys rock!
     
  7. bigsteve

    bigsteve Master of the Pit

    How did it turn out?
     
  8. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    hey Billbo let us know how it comes out. I was thinking it might be a little lean of a cut to take to 200. But I've never done one in the smoker so what do i know.
     
  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    dan - i would tend to think the same thing, but a mop containing a little oil and/or braising in foil with a little liquid should compensate.
     
  10. billbo

    billbo Master of the Pit OTBS Member

    Hi everyone. I just pulled it off the smoker @ 205°. Wrapped in towels resting. I'm not sure how this will end until I unwrapp it and see what I have. I hope that it pulls OK but the probe wasn't going in like butter like a brisket so I don't know.

    Tasunka, I did put apple juice in with the meat to braise and keep it moist so who knows. I'll still eat it! I'll keep you posted later tonight!

    Thank you again for all the help everyone! I guess I need to watch my meat better. I had no idea it would reach that temp that quick. Live & learn. Such is the art of smoking!
     
  11. bigsteve

    bigsteve Master of the Pit

    [​IMG] Too much information! [​IMG]
     
  12. herkysprings

    herkysprings Smoking Fanatic

    After shredding toss in some juice from the foil and let the meat absorb that before serving?
     
  13. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    woah i get it now! no way!! i meant a little liquid such as apple juice, beer, even club soda! anything but liquid smoke!!!![​IMG]

    sorry for the confusion!
     
  14. scubadoo97

    scubadoo97 Smoking Fanatic

    A bottom round doesn't have any where near the fat and connective tissue that a brisket has so I would not expect it to be melt in your mouth tender like a brisket or short ribs that get braised for a long time and come out like butter. I just cut one up for jerky and it's pretty lean meat.
     
  15. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    sorry man, dont know how i read liquid smoke into that..... mebe a beer too many eh!!!
     
  16. desertlites

    desertlites Master of the Pit OTBS Member

    your isntincts aout foiling/braising are exactly what i would do. also, keep the heat as slow as you can as you bing it up to 200. the collegen/fat. etc. should melt down just fine, i think.
    __________________
    that there is why u OTBS nominated. amongest others
     
  17. billbo

    billbo Master of the Pit OTBS Member

    mebe [​IMG]
     
  18. rickw

    rickw Master of the Pit OTBS Member

    lol.....I hope things turned out well for ya.
     

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