Bottom Round, a bit dry, w/ Qview

[downstatesmoker]

Hi All,

Last weekend I tried a bottom round, what was available at the butcher :(

I really wanted a chuck but, well, that's the way things go. I tried it anyway. I started with a 5lb bottom round and ended up with a bith less than 3 lbs. Fired up the smoker and held it around 225-250. Rubbed the meat and got the meat up to 200. It did pull nicely, just too little fat to keep it nice and moist.











Used the meat to make tacos, a bit of taco seasoning, some water, simmer till just about dry, turned out great. Going to use the rest for empanadas/tacos along the way.

Hope you enjoyed this post.

 

[waysideranch]

Hey DS it looks good. Good save with the taco idea. May your next smoke be juicy.

 

[downstatesmoker]

Yeah, I think chuck is the way to go. I knew I was taking a risk with the bottom round, too little marbeling.

 

[bbqgoddess]

OMG!!
Smoked beef in an empanada....I love you! oh la la...

 

[downstatesmoker]

Ahhh to be loved for my food alone :)

 

[ronp]

Looks good to me.

 

[lcruzen]

I think that cut would probably benifit being cooked to a medium rare. Thinking about doing a steamship round in the near future.

 

[downstatesmoker]

I agree. Normally I love my meat rare to medium-rare however I was going for the pulled beef texture specifically for making tacos, empanadas, sloppy joe's etc.