Strolling down the grocery store isle yesterday, I saw something that startled me. Recently I haven't been able to find any cut of beef under $7 a pound. That's when I saw the sale on bottom round for $3.99 a pound. Not really knowing much of anything about this cut of meat, I grabbed it.
I haven't done much searching on how to smoke it, but I'm still a newbie and thought I would just attempt to propose an idea of what I should do with it and see if I can get feedback from the community to see if I'm on the right track.
So my first thought is to just keep it simple -- cover it in mustard and SPOG, maybe a little more heavy on the salt and pepper and let it sit in the fridge overnight.
I like my beef pretty rare, so I was thinking about setting the cooker temp to 225 and letting it smoke until I hit an IT of 145. Probably put a tin on a rack below the beef to catch the drippings. And that's it!
Any comments / suggestions are welcome!
Edited by turick - 8/1/14 at 6:31am