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Urgent question!

post #1 of 18
Thread Starter 
I am doing a bottom round but it got away from me and is at 172°. I have pulled it off. This will be well done if I leave it. Should I foil and go to 200° and pull at this point. Help!
post #2 of 18
Yep, go for the pull. It wouldn't be too good sliced. Should make for a good pull though. It's still salvagable, so don't sweat it...might change your dinner plans a bit is all.

Good luck!

Eric
post #3 of 18
billbo -

your isntincts aout foiling/braising are exactly what i would do. also, keep the heat as slow as you can as you bing it up to 200. the collegen/fat. etc. should melt down just fine, i think.
post #4 of 18
Thats what I would do . More learned people than I will be along shortly to give you their opinions.
post #5 of 18
WOW! three people in less than a minute answered your question, you can't do better than that. SMF is a wonderful place for answers. icon_lol.gif
post #6 of 18
Thread Starter 
Thanks guys! It is foiled and back on to pull later. You guys rock!
post #7 of 18
How did it turn out?
post #8 of 18
hey Billbo let us know how it comes out. I was thinking it might be a little lean of a cut to take to 200. But I've never done one in the smoker so what do i know.
post #9 of 18
dan - i would tend to think the same thing, but a mop containing a little oil and/or braising in foil with a little liquid should compensate.
post #10 of 18
Thread Starter 
Hi everyone. I just pulled it off the smoker @ 205°. Wrapped in towels resting. I'm not sure how this will end until I unwrapp it and see what I have. I hope that it pulls OK but the probe wasn't going in like butter like a brisket so I don't know.

Tasunka, I did put apple juice in with the meat to braise and keep it moist so who knows. I'll still eat it! I'll keep you posted later tonight!

Thank you again for all the help everyone! I guess I need to watch my meat better. I had no idea it would reach that temp that quick. Live & learn. Such is the art of smoking!
post #11 of 18
icon_eek.gif Too much information! icon_eek.gif
post #12 of 18
After shredding toss in some juice from the foil and let the meat absorb that before serving?
post #13 of 18
woah i get it now! no way!! i meant a little liquid such as apple juice, beer, even club soda! anything but liquid smoke!!!!icon_redface.gif

sorry for the confusion!
post #14 of 18
A bottom round doesn't have any where near the fat and connective tissue that a brisket has so I would not expect it to be melt in your mouth tender like a brisket or short ribs that get braised for a long time and come out like butter. I just cut one up for jerky and it's pretty lean meat.
post #15 of 18
sorry man, dont know how i read liquid smoke into that..... mebe a beer too many eh!!!
post #16 of 18
your isntincts aout foiling/braising are exactly what i would do. also, keep the heat as slow as you can as you bing it up to 200. the collegen/fat. etc. should melt down just fine, i think.
__________________
that there is why u OTBS nominated. amongest others
post #17 of 18
Thread Starter 
mebe icon_lol.gif
post #18 of 18
lol.....I hope things turned out well for ya.
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