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Bottom Round Roast Smoke

post #1 of 3
Thread Starter 

Testing the new vertical smoker build with a longer slow cook. Started with a 3.5 pound bottom round roast added some garlic cloves inserted into the meat through the fat cap and sides. Dusted well with a blend of salt and pepper with a few other spices. Used a bacon web over the top for first part of the smoke... Then removed it for the middle part then put the whole roast into a pan with beef broth to make AU Jus. Cooked it out to 145 internal temp then wrapped it in foil and rested for 1 hour. That gave me some time to put down some dinosaur eggs.

 

Turned into a fine meal as you can see here!

post #2 of 3

Hey Trippy

 

That looks good.  How was the bottom round for tender?  What was your smoker temp and time?

 

Gary

post #3 of 3
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post
 

Hey Trippy

 

That looks good.  How was the bottom round for tender?  What was your smoker temp and time?

 

Gary

The bottom round was surprisingly better then I thought it would be. Bottom round is notoriously tough that you almost better off putting it to ground round. I had a 5 hour cook on it at 2 temps 225 to start and finished at 280 because I added in the dinosaur eggs. The 280 temp was started at hour 4. I took it off at 145 internal temp to rest it for 1 hour. First I cooked it straight on the grill with a blanket of bacon over the top. Bottom exposed to heat. Then the last hour at higher temp I removed the bacon to let it crisp alone and put the round in a pan with beef broth that was along side cooking down for au jus with some onion in it too. After the final hour I took out the round and au jus to let the eggs and bacon finish out. The eggs were jalapeno peppers with the top cut off and insides removed. Used a butter knife to decapsulate the pepper. Then they were stuffed with a cream cheese and cheddar cheese. I used a mix of 93% lean beef with 1.25 pounds of Brats sausage. 6 sausages from 2 packs. I mix original with beer brat to change it up some cause that's just how I roll.

 

The bottom round cut easy with a knife and there was not a bite that pulled out of the sandwich when eating. So I think it turned out good.

 

This was also a second test on the vertical pellet smoker I have been building. I have posted video and pictures of it.

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