Top Round
- Thread starter bgosnell151
- Start date
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EVOO, salt, garlic, and oregano... no pepper as I have someone that can't handle pepper. It has a bit of a fat cap on it so I put that up so that as it renders, it will self baste it.
Last edited:
Just shy of 4 hrs... pulled off the smoker, wrapped with beef broth and worceshire sauce and into the cooler.
elginplowboy
Meat Mopper
duffman
Smoking Fanatic
Wow that looks great. I did a bottom round a few weeks ago and wifey loved it. She demanded that I make it for her mother and cousin when they come on the 4th this week. I love how pink and jucie the center is. It makes me hungry and it is only 9:30am here.
Wifey wants a little less pink next time, so I will go to medium instead of medium rare... but it was really good.
shepcal
Newbie
Looks perfect to me. I'd leave it as is and make her a hamburger. Well that's not always wise. Leave as is and nuke hers to browness desired.
duffman
Smoking Fanatic
You could also fire up the grill and throw hers on the grill for a few minutes, or in a hot frying pan, to get the oink out for her. Then you get to keep the perfect meat for yourself.
duffman
Smoking Fanatic
That's right, don't let other people ruin Your meat let them ruin their meat. It is the advantage of being the cook LOL
Ditto
Absolutely, you can always cook it longer once sliced but you cant go back.
Some of my last cooks complaints and my response
- Soup is too salty, add some dam water
- Coffee Is too strong, add some water
- Beef is not cooked enough, toss it on the grill or take the end cuts
- Chicken is gummy, toss it in the frying pan (well it actually was underdone... my bad)
- Food is too smoky, have a bowl of cereal
duffman
Smoking Fanatic
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