I wanted to go with a cut that wasn't going to break the bank and try some of the suggested seasonings to see if I liked it. Picked up a 1.94 lb roast.
Day 1 - I rubbed Worchester sauce over the bottom round. Couldn't find the THICK type around here, I wonder if it is a Demographics thing or I'm looking in the wrong stores.
I also tried the McCormick's Montreal steak seasoning, added some of my own garlic powder, onion powder, black pepper and finished with rosemary.
I let this sit overnight.
Day 2 - Took the meat out to get it close to room temp (my house isn't that warm) so it only got to about 63 degrees according to the digital javelin.
I put in on the WSM 18.5" with Kingsford and Hickory wood since that is pretty much all I use.
My guess was this was only going to take around 3 hours with a temp of 225 degrees. My WSM sat around that temp and about 2 hours in I stuck it in the middle with my ET-732 maverick and brought it to a temp of 135 degrees and pulled it. I let it rest.
Day 3 - Took it out of the fridge and was just not stiff enough to run thru the slicer. Put it in the freezer for a few hours firmed it up and sliced it on the Berkel 827.....
Although it is tasty, I'm going to try a better cut next time.. Maybe a Top Round or Tri-Tips but I'm up for suggestions. Would prefer not to brine and inject, I'd like to keep it kind of simple.....
Thanks for looking.......
exromenyer
Day 1 - I rubbed Worchester sauce over the bottom round. Couldn't find the THICK type around here, I wonder if it is a Demographics thing or I'm looking in the wrong stores.
I also tried the McCormick's Montreal steak seasoning, added some of my own garlic powder, onion powder, black pepper and finished with rosemary.
I let this sit overnight.
Day 2 - Took the meat out to get it close to room temp (my house isn't that warm) so it only got to about 63 degrees according to the digital javelin.
I put in on the WSM 18.5" with Kingsford and Hickory wood since that is pretty much all I use.
My guess was this was only going to take around 3 hours with a temp of 225 degrees. My WSM sat around that temp and about 2 hours in I stuck it in the middle with my ET-732 maverick and brought it to a temp of 135 degrees and pulled it. I let it rest.
Day 3 - Took it out of the fridge and was just not stiff enough to run thru the slicer. Put it in the freezer for a few hours firmed it up and sliced it on the Berkel 827.....
Although it is tasty, I'm going to try a better cut next time.. Maybe a Top Round or Tri-Tips but I'm up for suggestions. Would prefer not to brine and inject, I'd like to keep it kind of simple.....
Thanks for looking.......
exromenyer
