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another bottom roast

post #1 of 9
Thread Starter 
Made the rub with garlic coarse salt coarse black pepper and onion powder. I feel you don't need much else for this roast. Normally season and leave overnight but causeof my work schedule I will season and let it sit about an hour.
post #2 of 9
Thread Starter 
Veggies with BACON!
post #3 of 9
Thread Starter 
COOK TIME 1HR then add beef broth and cover veggies... Using mesquite chips today.
post #4 of 9
Thread Starter 
Pulled 3.5lb roast after 3hrs at 250° with an IT of 140°... Veggies still very crunchy... Gonna throw them into the oven at 350° for 45mins while the meat rests. Pictures on the way.
post #5 of 9
Thread Starter 
Almost perfect... Will pull at 130-135° IT next time but still delicious
post #6 of 9
Thread Starter 
Mmmmmmm
post #7 of 9
Thread Starter 
Time to eat!!!!
post #8 of 9
Quote:
Originally Posted by edsmoke1985 View Post

Almost perfect... Will pull at 130-135° IT next time but still delicious

 

 

Save yourself the trouble and pull the next one at 125 -127ish and let rest.  Reason being is that if you cut into it and it's not cooked enough, you can always throw it into the oven to cook up a little more.     :biggrin:

post #9 of 9
Quote:
Originally Posted by edsmoke1985 View Post

Almost perfect... Will pull at 130-135° IT next time but still delicious


For the doneness that we like our bottom rounds we pull at 130-135. Then foil and rest for 30-45 minutes. Always spot on for our likings.
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