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bottom round quick and easy

post #1 of 21
Thread Starter 

injected overnite with bill andersons recipe ( lots of flavor ) set my MES 30 to 240 , loaded up my AMAZN smoker with cherry dust, about 2 1/2 hrs later pulled it at 140 foiled and let it rest about 45 min. , sliced it thin and had for dinner , moist and tender. looking forward to sammies today

post #2 of 21


post #3 of 21
Thread Starter 

hey al , sorry no pics , just bought a camera about a month ago and then had to buy a new comp last week , i'll have to wait for my buddy to come over and set it up because i am an idiot when it comes to that kinda stuff . and anyway , your not missing much , it didn't look that exiciting , it just tasted good

post #4 of 21

Glad to hear it tasted so good!


We just like to see your work too!

post #5 of 21

Sound great. 

post #6 of 21

If taken to 140 after injection, did this include a cure?


Good luck and good smoking.

post #7 of 21
Thread Starter 

hey venture , not real sure what you mean by "cure" if your asking about a rub i did not use one, when i put it on the smoker all i did was put some EVOO and salt and pepper

post #8 of 21

When injecting without a cure containing nitrites, nitrates, or both, your meat is no longer considered intact muscle meat and must be taken to higher temps to be considered safe.


While it is not likely, it is very possible to take germs from the outside of the meat to the middle.


Better safe than sorry.  Check out some of the posts and the USDA recommendations on meat temps, intact muscle vs tenderized vs ground vs injected.


Good luck and good smoking.

post #9 of 21
Thread Starter 

thanks venture , i'll check it out

post #10 of 21


You should be fine.

Since you injected it, you had to get it from 40˚ to 135˚ in no longer than 4 hours.

You got it to 140˚ in about 2 1/2 hours.

Then it probably coasted to 145˚, which is now the recommended finishing temp minimum.


I'd like to say it looks good, but I can't. However I have the same problem with that kinda stuff myself!  biggrin.gif


Thanks for posting,


post #11 of 21

Get your buddy over quick!


Keep On Smokin'!!



No Creosote! A-Maze-N Smokers

post #12 of 21
Thread Starter 

thanks bear , i figured it was good but what do i know , you know what they say " ignorance is bliss "

post #13 of 21

The 40 to 140 rule(actually, i think has changed now to 40 to 135, but 140is easier to remember) is for intact muscle meat only.  This one is no longer intact muscle meat.


He will probably be ok, and maybe not.


I would not do it even though the risk seems to be slight.


Good luck and good smoking.

post #14 of 21

I believe the intact muscle rule is, if you don't inject, or probe before starting, you don't have to worry about the Danger Zone. Instead you have to get the outer 1/2" to 140˚, instead of the center.

That is why I advise newbies not to inject or probe until after the first 3 or 4 hours at 225˚, at least until they get used to their smoker, and learn how long it takes to get to various internal temps. This is also the way I always do it, because I don't normally inject anyway.


If you do inject or probe before you start, then you have to treat the meat like ground beef, in that you must get it through the "Danger Zone", 40˚ to 135˚ in no longer than 4 hours.


In this case, uhmgood doesn't say what temp he was using, but if it was at 140˚ in only  2 1/2 hours, it must have been pretty high heat.

The whole smoke is pretty much like we do our Prime Ribs. Should be fine.


If I'm wrong, give me a yell !

Thanks for keeping an eye on me Merv. 

There are times that I read my own post many times to make sure I believe what I said.





post #15 of 21

We are waiting for expert confirmation on this.  Most people inject their meat raw rather than after it has been on the smoker for a while.


When the expert opinion comes in, I will gladly revise my posts and eat copious amounts of sufficiently cooked crow if necessary.  LOLOL


Good luck and good smoking.

post #16 of 21

LOL---No crow to be eaten for trying to keep things safe!!


I appreciate it , as does everyone else!



Thanks Buddy,


post #17 of 21

bbally, our trusted food safety authority has not responded yet.


Bear found an old post of his and I will post it here:


This would depend on how you handle the large cut and what you consider a large cut.

The "intact muscle" rule for commercial USDA products allows an intact muscle to be cooked to rare using low temp. Provided it has not been punctured.

Unpunctured, intact muscle need only have the outside 0.5 inch pass through 140 degrees within 4 hours. Something easily done at temps of 200 F or more.

Now if you inject it, you have changed the "intact nature" of the meat and should treat it as ground meat or forced meat. This means the inside temp of the meat must pass through 140 within four hours. Usually requiring a temp of at least 275 F or better.

Going under 200 F without intact muscle generally requires that another method of cooking have been used.... Nitrate or Nitrite curing being most common. But lemon and lime juice under a method called ceviche also will do the job, though generally limited to fish.

Most common error that results in hospitalization of people consuming improperly handled intact muscle?

"inserting a temp probe into the intact muscle prior to the outside being above 140F or the probe not being wiped with sterilizer prior to insertion."
USMC Sgt, Semi-retired

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As you can see there are areas of concern here.


Having said that, I overstated those concerns in the interest of food safety.


For my error, I would apologize to all who posted in this thread and to all who might read it.  I was just plain wrong, and for that I am very sorry!


With that in mind, please read bbally's prior statement very carefully and take it to heart.  He is listed on this site as a "trusted authority".  From everything I have seen from him, he is more than just a trusted authority for me. 


Again, my apologies to all involved.


Good luck and good smoking.

post #18 of 21

If anyone needs a recipe for BBQ crow, please check my Guy Fierre  post in the poultry section.  LOL


Good luck and good smoking.



post #19 of 21

bbally has always been my goto guy on safety too!!

I miss him.




post #20 of 21
Thread Starter 

i would have never guessed my little post would have generated so many replies back and forth , thanks to all for your concerns . thats whats good about this site , everybody wants to help you " do it right ". one last thing , bear , ,i did post my smoker temp , it was set at 240 degrees ,. what i forgot to put in was how big the meat was and as i recall , it weighed just under 3 lbs , it was just a little piece

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