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bottom round temps question

post #1 of 4
Thread Starter 

Hi all;


I just put a bottom round in my smoking tex with about 1/4 cup hickory chips and about a cup of apple chips. Set it at just over 150 for a slow smoke for several hours.


The plan is to make Cajun spiced pintos with it this evening. Since its gonna cook a while with the beans I just want to get good smoke on it to flavor the pot.


Any thoughts on what temp might be best to smoke it? I'm keeping it lower just so I can let it absorb smokey goodness for a while, maybe 6-7 hours.


Here's pics (if I got them uploaded right).




The pan is to hold juices so I can use them later. I thought it was marbled pretty good for a round.


Thanks all!


post #2 of 4
Well not to sound like a worry wart, but 150f is a bit low for uncured meat. I'd crank the temp to 200-225 and cook the meat to medium rare. That will get you out of the temperature danger zone quickly enough and still give you a good smoke on the meat. And since that cut isn't exactly tender, the second cook in the beans will help tenderize it without making it fall apart.
The problem is that at 150f you're parking it exactly in the sweet spot (40-140 degrees) where bacteria grows best, for probably most of your planned 7 hour smoke.
post #3 of 4
We like ours to be on the rare side of medium rare, so I smoke our until the internal temp of the roast hits 130f. Take it off the smoker wrap in foil for 45min. Then slice and serve. I run the smoker anywhere from 180-265 usually. Roast doesn't take long 2-4 hours depending on smoker temp I decide on.
post #4 of 4
Thread Starter 

Thanks for the replies.


Since I bought this at a large grocery, I bumped the heat to 200.



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