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Center Cut Bottom Round..What to do??

post #1 of 8
Thread Starter 

Hi All I have a 4# Center Cut Bottom Round of Roast Beef.. Now what to do with it? I'm also going to do a rack of St Louie, to keep the roast company. All the threads I've read so far say to smoke till IT 145*. I'm not crazy about rare beef, more of a med/well guy. What to do? Smoking on COS.Will post pics when I smoke.

Thanks Dan

post #2 of 8

For a well done guy, huh?

 

How about curing it and see what kind of lean pastrami it would make?

 

Good luck and good smoking.

post #3 of 8
Quote:
Originally Posted by Venture View Post

For a well done guy, huh?

How about curing it and see what kind of lean pastrami it would make?

Good luck and good smoking.

Or dried beef. But i am a cure hog.
post #4 of 8
Thread Starter 

Hi All

I want to do it like a roast beef so I can have it with mashed potatoes and gravy. What  temp should I pull it off at? Foil or NO foil?

Thanks Dan

post #5 of 8
Dan, morning... Pull it at 135 ish.... then you can nuke it for dinners and finish it to your desired doneness.... I like it rare and slice thin for sammies and vac-pack for later use... I don't foil.... rotate periodically... I smoke them at 200 ish overnight.... 4-6 hours of smoke at 120-140....
post #6 of 8

Da

Quote:
Originally Posted by DanBono View Post
 

Hi All

I want to do it like a roast beef so I can have it with mashed potatoes and gravy. What  temp should I pull it off at? Foil or NO foil?

Thanks Dan

 

 

Quote:
Originally Posted by DaveOmak View Post

Dan, morning... Pull it at 135 ish.... then you can nuke it for dinners and finish it to your desired doneness.... I like it rare and slice thin for sammies and vac-pack for later use... I don't foil.... rotate periodically... I smoke them at 200 ish overnight.... 4-6 hours of smoke at 120-140....

 

 

Instead of nuking it, just put the slices in the pan with the gravy and bring it up to temp that way.  Make sure that the gravy is warm, not hot and simmering.

post #7 of 8

Yep , all sorts of ways to get what you want...

 

For Med.-Well , IMHO , I would go to 135*F IMT(as Dave says),  and slice and vac=pac it . Make gravy with drippings and place a bit in each pack with the sliced Beast . When ready to eat, simply boil it to temp. and enjoy.

 

The boiling will get it to Med-well.

 

Have fun and . . .

post #8 of 8

The old restaurant guy in me would go for the gravy or au jus method of bringing up a more rare cut.

 

I just don't like the combination of meat and the microwave.

 

Good luck and good smoking.

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