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bottom round first

post #1 of 5
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Hi Guys...smoking a bottom round this weekend for the first time...hard to find roasts where i am in thailand they like to just cut and bag meat here lol!!!Anyway just wondering the ball park smoke time for about a 7 pound roast.Going to try it medium rare then slice it real thin and just plate it with gravy and fixins,maybe slice for sanggies later.Cooking temp 225-250 I think.Look forward to hearing from the pros :)

post #2 of 5
Quote:
Originally Posted by t wiesner View Post
 

Hi Guys...smoking a bottom round this weekend for the first time...hard to find roasts where i am in thailand they like to just cut and bag meat here lol!!!Anyway just wondering the ball park smoke time for about a 7 pound roast.Going to try it medium rare then slice it real thin and just plate it with gravy and fixins,maybe slice for sanggies later.Cooking temp 225-250 I think.Look forward to hearing from the pros :)


Hard to say the time----Goes more by thickness than by weight.

 

However I love your plan----Exactly what I would do.Thumbs Up

 

 

Bear

post #3 of 5
Bears got you covered it's about thickness. The last bottom round I did hit an IT of 130 in about 2-2 1/2 hours running the smoker at 265. IT was taken at the thickest spot. Roast was probably 4"-5" at that spot. Also don't forget to add a good 45min to a hour for the foiled rest before slicing and serving.
post #4 of 5

Good Plan    Be sure and post Pics

 

Gary

post #5 of 5
Safest way to go is invest in a remote meat thermometer. It has a small electronic monitor with it you wear like a beeper. It buzz when the meat reaches the programmed temp. I wouldn't cook a large piece of meat without it except a brisket.
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