or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoking Beef Bottom Roast Today, Suggestions?
New Posts  All Forums:Forum Nav:

Smoking Beef Bottom Roast Today, Suggestions?

post #1 of 6
Thread Starter 

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!biggrin.gif

post #2 of 6

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!

post #3 of 6
Thread Starter 

I am getting so hungry thinking about this!

post #4 of 6
Quote:
Originally Posted by SmokinAl View Post

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!



This always works for me...JJ

 

post #5 of 6

Don't forget the Qview biggrin.gif

post #6 of 6

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

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoking Beef Bottom Roast Today, Suggestions?