1st and Probably last Bottom Round w/q-view

[daboys]

Wife wanted me smoke a roast. So, while down at Sams yesterday we got a brisket, some ribs, and a beef bottom round. I know, should've done the brisket, but that's reserved for the RAGBRAI crew when they stop on their way home in 2 weeks. Anyway, injected it with AJ and the capt. and rubbed with Jeffs last night. It turned out very moist and tender, just not the best tasting piece of beef I've had.
Before the rub and injection


Took off at 145* and foiled for 1 hr in the cooler


Sliced up

 

[lawdog]

mark,
We will have to take your word on the taste because from the pics it's got my mouth slobberin'
Keep up the good work.

 

[smoke freak]

I wouldnt hesitate to do more bottom round in the future. They can get kinda dry if you arent carefull but that dont look to be your problem.

 

[the dude abides]

Looks good. Nice smoke ring. Too bad it wasn't as tasty as you'd hoped.

 

[sumosmoke]

Those pics do look awesome and the ring is definitely very nice! Throw some slices on a sandwich and layer with cheese, grilled peppers, onions, etc ... (whatever ya like) throw under the broiler until the cheese melts and enjoy a tasty sandwich!

 

[bigbear]

That is a beautiful roast!! It's hard to believe it wasn't delicious!

So what's the secret of keeping them moist? It sounds like Daboys injected it, took it off the grill at a perfect temp and foiled the thing. What else can you do?

The only thing I could think of the roast was beautiful but not highly marbled. Could the fat content be too low to generate enough juice? If he kept cooking it it would have only gotten drier?

 

[daboys]

Don't get me wrong. It wasn't a bad tasting roast, just not the greatest I've ever had. Now I can say I've tried it, but won't buy another one. Laurel, that sounds like a good idea with some of the leftovers. Was going to make some fajitas out of it but those sammies sound good too.