1st Time Bottom Round Roast

[gavin16]

Had intended on a top round, but seeing how they weren't cut yet when I went into the local store, and the bottom was a few bucks cheaper, I opted to try it instead.  Either way, I am looking for some fine roast beef for the week. 

Photo Aug 02, 7 12 45 PM.jpg

• gavin16
• Aug 2, 2014

Rubbed it with a base of mustard/Worcestershire sauce, then some SPOG plus smoked paprika & some ground cumin.  

Photo Aug 02, 7 29 46 PM.jpg

• gavin16
• Aug 2, 2014

Bagged it for the night, anxiously waiting for tomorrow! In the meantime... 

 

 

[gavin16]

Roast is in, around 10:10 a.m. Shooting for 225-250 degrees smoker temp with a 125 IT.  

Photo Aug 03, 10 10 48 AM.jpg

• gavin16
• Aug 3, 2014

Wood of choice is hickory/cherry.  Blended with a bit of mashed Jack Daniels charcoal briquettes, just for fun.  

Photo Aug 03, 10 00 39 AM.jpg

• gavin16
• Aug 3, 2014

Also excited to officially be using this fella today, after waiting several weeks for a replacement to be shipped back! 

Photo Jul 27, 1 30 46 PM.jpg

• gavin16
• Aug 3, 2014

 

[chef willie]

looks good so far....I see some nice French Dips in your future....Willie

 

[gavin16]

Photo Aug 03, 1 00 29 PM.jpg

• gavin16
• Aug 3, 2014

Photo Aug 03, 1 12 43 PM.jpg

• gavin16
• Aug 3, 2014

Well it reached 125 earlier than expected, so I let it go to 130 IT before I pulled it from the smoker (less than 2 hours in).  Wrapped in foil and set in my oven for an hour, hoping to gain a few more degrees.  Unfortunately after an hour it had only reached 132 IT.  So it was definitely RARE, perhaps a shy more than I like... But with beef it's still edible I guess haha.  Worst case it'll cook up when I warm it in the oven or microwave at work.  

Do wish I had grabbed some veges & attempted a french dip.  Maybe tomorrow night or next time.  

 

[demosthenes9]

 

Photo Aug 03, 1 00 29 PM.jpg

• gavin16
• Aug 3, 2014

Photo Aug 03, 1 12 43 PM.jpg

• gavin16
• Aug 3, 2014

Well it reached 125 earlier than expected, so I let it go to 130 IT before I pulled it from the smoker (less than 2 hours in).  Wrapped in foil and set in my oven for an hour, hoping to gain a few more degrees.  Unfortunately after an hour it had only reached 132 IT.  So it was definitely RARE, perhaps a shy more than I like... But with beef it's still edible I guess haha.  Worst case it'll cook up when I warm it in the oven or microwave at work.

Do wish I had grabbed some veges & attempted a french dip.  Maybe tomorrow night or next time.

Looks perfect from where I'm sitting.  

 

[fpmich]

If I could mess up my temps and still have it look like this, I would be a very happy man!  WTG!

 

[gavin16]

Thanks fellas!  I had decide to toss it in the oven for a bit after sliced, some of the pieces in the middle were just a bit too rare for me... Bagged up my trash, walked out to the dumpster, came back in to check it.. and WHOA! Heart bout skipped a beat to see first glance some very well done slices! 

Photo Aug 03, 1 41 14 PM.jpg

• gavin16
• Aug 5, 2014

Thank goodness that was only a couple slices, and the rest tasted really good! Tempted to try again next weekend, kicking myself in the butt for not making the French dipping sauce to go with it hehe..