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Bottom round - first attempt

post #1 of 13
Thread Starter 
Doing jj's recipe. Loaded up extra veggies. Low and slow at 220 to get IT up to around 135 then pulling. Montreal steak rub and Worcester for 2 days in fridge. Will post finished product later!


post #2 of 13

I'm in to watch this one! Please post as you go!

 

:popcorn

 

Disco

post #3 of 13
That looks real nice, gonna be tasty !!

Justin
post #4 of 13
Thread Starter 
The ole maverick says I'm already up to 109IT which seems pretty fast for only keeping the heat at 220 but we'll see how she plays out. I'm thinking it'll start to peter off here shortly and in the whole process I'm guesstimating around 5 hours but who knows. Hoping it turns ok edible, I've heard some horror stories about ruining beef.
post #5 of 13

Montréal Steak Rub? I just keep swearing I am going to do one!

 

Mmmmmm.......... smoked meat! 

post #6 of 13
Thread Starter 
Even better with a cocktail lol should I be concerned the IT is already at 126 and only been in two and a half hours? Maybe I put it in incorrectly. I have another therm I'll use when I pull it out
post #7 of 13
Thread Starter 
Looking decent


post #8 of 13
Thread Starter 
It's good but a little tough. Any tips?
post #9 of 13

Only way I know to increase tenderness is to keep it on low heat with moisture.  Looks delicious.

post #10 of 13

You can put it in a tenderizing mix with a papain or bromelain based tenderizer but I think that gives it a pasty texture. It does help to carve it as thin as possible which makes it seem more tender. If you cook it with moist heat, it will be more tender but will be a totally different texture. If you have access to a butcher, they have tenderizing machines that run a grid of skewers through the meat but that introduces pathogens into the centre of the meat and you can't cook it rare any more or you risk Ecoli infection.

 

When I cook a bottom round myself, I cook it rare to medium rare and I slice it as thin as possible. It is a little tougher but it has a great taste and texture. I figure someone my age needs the exercise of chewing.

 

Disco

post #11 of 13
Quote:
Originally Posted by Disco View Post
 

You can put it in a tenderizing mix with a papain or bromelain based tenderizer but I think that gives it a pasty texture. It does help to carve it as thin as possible which makes it seem more tender. If you cook it with moist heat, it will be more tender but will be a totally different texture. If you have access to a butcher, they have tenderizing machines that run a grid of skewers through the meat but that introduces pathogens into the centre of the meat and you can't cook it rare any more or you risk Ecoli infection.

 

When I cook a bottom round myself, I cook it rare to medium rare and I slice it as thin as possible. It is a little tougher but it has a great taste and texture. I figure someone my age needs the exercise of chewing.

 

Disco

 

Is that the sound of a man just back from the dentist bragging about chewing?

 

What about steaming like my Pastrami?

 

You cool it first then cut it super thin?

post #12 of 13
Quote:
Originally Posted by Foamheart View Post
 

 

Is that the sound of a man just back from the dentist bragging about chewing?

 

What about steaming like my Pastrami?

 

You cool it first then cut it super thin?

Steaming thin sliced bottom round would tenderize it but change the texture and taste. However, with my new choppers, I would be able to handle chewing without the steaming!

post #13 of 13

slice very thin and let it bathe in a warm au jus.   Warm, not hot.

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