Greetings fellow smoke lovers...
I have a bottom round I grabbed at my local grocer, small guy, about 2.25 Lbs. I'm going to start smoking today around 3:30-4:00pm, with a basic rub and injection. I'll add some au jus and veggies in a pan underneath after an hour or so.
I'm trying to get the meat tender enough to allow it to be pulled apart, versus sliced. Almost like a pulled pork, and the au jus thickened up to be more of a sauce to pour over.
I was going to smoke at 225-250 for 1.25 hours per pound, or until IT hit about 150, then wrap and finish in the oven.
But after reading a few threads here, it seems I may be expecting something I won't have as a final product...
This is my second smoking, two weeks ago I did an awesome tasting brisket, but it too was sliced and then chopped into little pieces. I couldn't get to be tender enough to be pulled apart after 12 hours in the smoker and two more resting.
Is this even possible? I eat it all the time at a local BBQ place, and it is crazy good. It looks just like pulled chicken or pork, but I don't know exactly how they cook theirs, or get it to a pulled state.
Any tips or advice to get a more tender roast? I figured it would smoke/cook for about 3-3.5 hours, then rest for one hour, and I could eat it by 8pm or so. Proper IT to wrap, and to rest?