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Beef Round Botom Rump Roast Directions

post #1 of 6
Thread Starter 
I'm fairly new at smokin & could really use some help. I plan to smoke the roast in my new MES tomorrow. I bought it as an X-mas gift to myself, I was going to smoke some ribs after X-mas, but couldn't get it to turn on. After reading the threads I realize about bringing the controller inside & warming the heating thingy now (thanks to all of you). It is pretty cold here in Denver. I have read a lot of the threads in the beef forum, but can't find any information about this cut of meat. Any help would be greatly appreciated. Thanks,
post #2 of 6

I would smoke 5 hours and foil with some aujus and pull when tender. Best results are from the braising part.
post #3 of 6

Bottom Round

IMHO this cut of meat is not a good candidate to smoke. Smoking is low and slow (our mantra). When smoking a piece of meat at low temps for a long time, the object is to break down the collagen in the meat to make it more tender. A bottom round is a very lean piece of meat. If I had that piece of meat, I would probably corn it and make a corned beef or go one step further and smoke it for a lean pastrami. OR mix up a can or mushroom soup with a packet of Lipton's Onion Soup mix, foil it and put it in a 300 oven for 2-3 hours and enjoy it.
post #4 of 6
Thread Starter 
I wasn't too sure when I bought the cut if it was going to be good for smoking or not. I'm going to give it a shot just to break the smoker in. I'll get some better meat soon, it was pretty cheap for #3 cut. Probably going to see why. Thanks,
post #5 of 6
Thread Starter 
post #6 of 6
I just did a 4.5 pound one in a weber kettle on Sunday. Kept the kettle between 325 and 350. I used 1 chunk of apple wood, that I kept about 1/2 inch from the coals. I used a very sparse rub of CBP, salt, garlic powder and onion powder. I used a shallow roasting pan, with a rack to keep the roast of the bottom of the pan. I covered the bottom of the pan with beef stock. I didn't turn the roast or anything and pulled it when the middle reached 140, about 2 hours and 45 minutes. It was damn good! We are eating open face sandwiches with gravy tonight.
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