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