Bottom Round Roast

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cstover070304

Newbie
Original poster
Jan 14, 2013
7
10
Wilmington, DE
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.
 
Looks good! 
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  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 
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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.
 
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 
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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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