12 lb Bottom round - what to do? Pit Beef?

[eichhoma]

I got a really nice bottom round I would like to do something with on the smoker tomorrow....
I could really use some ideas... What can anyone tell me about "pit beef"? New concept to me.
Thanks!

 

[6GRILLZNTN]

I inject, and rub. Smoke the next day to about 135. Slice super thin for sammies. WAY better than store bought deli meat.

 

[eichhoma]

I inject, and rub. Smoke the next day to about 135. Slice super thin for sammies. WAY better than store bought deli meat.

Thanks! What do you recommend for an injection?

 

[6GRILLZNTN]

I usually use beef stock with some Montreal Steak seasoning added for flavor. Rub some of that Montreal on the outside and wrap for an overnight rest in the fridge.

 

[chopsaw]

I use Tony C's garlic butter injection on eye round , held over night . Then smoked to 130 the next day and sliced thin . It's fantastic .
Pit beef is cooked to / held at rare . Then a cut edge is placed over open fire and brought to service temp . What ever that may be , medium rare , medium ,,, then that part is sliced and served , and the rest is held for the next order .

 

[chef jimmyj]

Slice Very Thin. Any cut of Round can be tough stuff, cut thicker than 1/8".
To reduce any risk of pushing surface bacteria into the center of the undercooked meat, rinse and dry the Roast carefully. Apply a Salty Rub, Montreal, SPOG, whatever you like, let sit a few minutes, then proceed with injecting...JJ