another bottom roast

[edsmoke1985]

Made the rub with garlic coarse salt coarse black pepper and onion powder. I feel you don't need much else for this roast. Normally season and leave overnight but causeof my work schedule I will season and let it sit about an hour.

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• edsmoke1985
• Jun 1, 2014

 

[edsmoke1985]

Veggies with BACON!

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• edsmoke1985
• Jun 1, 2014

 

[edsmoke1985]

COOK TIME 1HR then add beef broth and cover veggies... Using mesquite chips today.

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• edsmoke1985
• Jun 1, 2014

 

[edsmoke1985]

Pulled 3.5lb roast after 3hrs at 250° with an IT of 140°... Veggies still very crunchy... Gonna throw them into the oven at 350° for 45mins while the meat rests. Pictures on the way.

 

[edsmoke1985]

Almost perfect... Will pull at 130-135° IT next time but still delicious

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• edsmoke1985
• Jun 1, 2014

 

[edsmoke1985]

Mmmmmmm

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• edsmoke1985
• Jun 1, 2014

 

[edsmoke1985]

Time to eat!!!!

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• edsmoke1985
• Jun 1, 2014

 

[demosthenes9]

Almost perfect... Will pull at 130-135° IT next time but still delicious

IMG_20140601_172937479_HDR.jpg

• edsmoke1985
• Jun 1, 2014

Save yourself the trouble and pull the next one at 125 -127ish and let rest.  Reason being is that if you cut into it and it's not cooked enough, you can always throw it into the oven to cook up a little more.     

 

[dirtsailor2003]

Almost perfect... Will pull at 130-135° IT next time but still delicious

IMG_20140601_172937479_HDR.jpg

• edsmoke1985
• Jun 1, 2014

For the doneness that we like our bottom rounds we pull at 130-135. Then foil and rest for 30-45 minutes. Always spot on for our likings.