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Bottom Round Roast

post #1 of 12
Thread Starter 
I smoked a bottom round tonight for dinner. Rubbed with mustard and then my homemade rub. Setup overnight in the fridge. Smoked it with hickory chips at 225 for two hours and then bumped up to 275 til 147 internal temperature. Pulled and rested for 40 mins while I made sone au jus. I don't have a slicer so I tried as best as I could to make it thin.

After setting over night.


In the smoker with carrots and onions below.


After being smoked while resting.


After sliced.


It was fantastic. I wished pulled a few degrees earlier, maybe 140-142. But it was good.
post #2 of 12

Nice.  Was it tender?  How much per lb for that roast?

post #3 of 12
Thread Starter 
It wad quite tender. It was around 3.5 lbs.
post #4 of 12

Looks good!  thumb1.gif  I've done a couple top rounds in my MES that came out great but haven't done any bottoms. I pull mine out around 135* IT. After seeing yours I may have to do one soon  smile.gif

post #5 of 12

looks great. i'm thinking french dip.

post #6 of 12

Very nice I like mine just the way you did it.

post #7 of 12

well now you went and did it.jedismily.gif. i bought a bottom round today.sausage.gif going to have french dips.sawzall.gif

happy smoken.

david

post #8 of 12
Quote:
Originally Posted by themule69 View Post

looks great. i'm thinking french dip.

I know my Hubby would love that.  May have to try this too!

 

Looks delish!

post #9 of 12

Very nice, i always pull mine at 130* it will always raise 5* or 10* while resting.

post #10 of 12
Quote:
Originally Posted by themule69 View Post

well now you went and did it.jedismily.gif. i bought a bottom round today.sausage.gif going to have french dips.sawzall.gif

happy smoken.

david

now look what you made me do.hijack2.gif sorry but you posted pics. now i had to cook one my self.

bottom round seasoned up. ready to go.

david

 

SmokingMeatForums.com › Galleries › themule69's Photos › bottom round, french dips

Edited by themule69 - 1/24/13 at 10:12am
post #11 of 12
How long do you leave veggies underneath? Any good recipes to make the au jus? I'm going to attempt this Saturday but was planning on skipping the veggies and au jus but looking through some of these posts makes me think I can't skip that step.
post #12 of 12
Quote:
Originally Posted by CycloneJake View Post

How long do you leave veggies underneath? Any good recipes to make the au jus? I'm going to attempt this Saturday but was planning on skipping the veggies and au jus but looking through some of these posts makes me think I can't skip that step.

 

Here you go man - this is an au jus recipe from Chef Jimmy J & it is very good  2thumbs.gif

 

 

Chef Jimmy's Au Jus

 

1- Lg Onion

4-5 Carrots

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

 

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, THEN add

 

4-6 Cups Beef Broth

2 Tbs Tomato Paste

1/2 tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bay leaf

 

Finish the Smoking process to the IT you want. While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat. The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. Serve the sliced Beef Au Jus or thicken the Jus to make Gravy

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