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Bottom Round smoke - small!!

post #1 of 10
Thread Starter 
One of the meats that I haven't smoked in some time was a beef roast. Publix had the perfect cut of meat for me to try so I decided to give it a whirl, while I was smoking some other stuff.

Smoke details
Used 90% cherry wood, 10% pecan, to generate the smoke. Internal smoker temp ranged from 225 - 275. Did not spritz with anything. Took to internal temp of 150 and rested for an hour before slicing.

Meat purchase

Meat and rub

On the smoker


Thanks for checking out my Q! icon_cool.gif
post #2 of 10
Nice smoke ring. PDT_Armataz_01_34.gif
post #3 of 10
thats one heck of a ring Laurel!! How did it taste? it's got to be good.
post #4 of 10
Thread Starter 
Thanks Dan, I thought it tasted pretty darn good. Can't cut as thin as a slicer but it sure makes some good sammies!! The Lang sure did put a nice ring on the lil' sucker biggrin.gif
post #5 of 10
Looks good how was the taste PDT_Armataz_01_37.gif
post #6 of 10
Looking goooooooooood
post #7 of 10
great looking roast there sumo. cudos to the chef points.gif
post #8 of 10
Great job Laurel !! btw, that wasnt my cherry wood was it?biggrin.gifbiggrin.gifbiggrin.gifbiggrin.gifbiggrin.gif
post #9 of 10
Beautiful cut of meat, Laurel and I really liked the look of the Montreal Rub on your roast. Gonna have to get some!

You made a fine looking beef and points to you for making me hungry right after dinner!

post #10 of 10
Nice touch of marbling on the cut, and it still shows up after the smoke. Pretty nice ring on that beef. I haven't had Montreal for a really long time, but if it's like Canadian Steak, it's a good seasoning...

Got any leftovers to send out?

That lil' bugger sure does look cute! And tasty!

Thanks for sharing a nice smoke, Laurel.

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