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!
Urgent question!
- Thread starter billbo
- Start date
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- Aug 27, 2008
- 5,170
- 409
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
Good luck!
Eric
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.
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.
Thats what I would do . More learned people than I will be along shortly to give you their opinions.
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.
bigsteve
Master of the Pit
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.
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.
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!
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!
bigsteve
Master of the Pit
herkysprings
Smoking Fanatic
woah i get it now! no way!! i meant a little liquid such as apple juice, beer, even club soda! anything but liquid smoke!!!!
sorry for the confusion!
sorry for the confusion!
scubadoo97
Smoking Fanatic
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.
- Dec 6, 2007
- 3,854
- 552
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.
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that there is why u OTBS nominated. amongest others
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that there is why u OTBS nominated. amongest others
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