Bottom Round Roast with Q-View

Discussion in 'Beef' started by toby bryant, Nov 11, 2012.

  1. Giant Eagle had bottom round roast buy 1 get 1, so I thought I would try my hand at smoking them. This will be my first time smoking roast on the Kamado
    Kooker so be kind, lol. Just kidding, any feedback is most appreciated.

    Here are the roasts trimmed, rubbed lightly with olive oil, and coated with Montreal steak and coarse black pepper.


    More pics tomorrow.

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  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Waiting on the Q-view..[​IMG].

  3. Red potatoes, carrots, salary, onions, and hold garlic cloves seasons with Chophouse rub.

    Cowboy lump and 4 good sized Hickory chunks, in the Kamado Kooker

    250° here we go!

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  4. 1 hour in, added beef broth to the veggies


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  5. Just off the smoker

    Veggies and au jus

    How did we do?

    Dinner time

    Thanks for looking everyone! I cooked the roasts to an internal temp of 150°. My father-in-law has an issue with rare meat :confused: but it still turned out pretty tasty. I will definitely do this again, but pull at 130°, cool and slice thin for sammies.

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    waterdawg likes this.
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Those look real good what did you take the IT temp to 145????
    waterdawg likes this.
  7. He said he cooked the roasts to an internal temp of 150*

    Looks good Toby! [​IMG]
  8. I was preparing this meal for my father-in-law for Veterans day and he has an aversion to rare meat.  Otherwise I would have cooked to 130°.
  9. I think it looks great!
  10. coacher72

    coacher72 Smoking Fanatic

    Looks great! Really liked the vegetables as well. Will put this on my to do list for sure.
    waterdawg likes this.
  11. funkyboy

    funkyboy Fire Starter

    How long for the veggies & the roast. GOODS GREAT. I will try this one. Thanks
    Last edited: Nov 13, 2012
  12. roller

    roller Smoking Guru SMF Premier Member

    Nice job !
  13. olecrosseyes

    olecrosseyes Meat Mopper SMF Premier Member

    Nice Q!

    Did it turn out as tender as you would have liked?
  14. Took about 3 hours with the smoker holding temp around 250°.

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  15. It was fairly tender considering it was bottom round and I cooked it 15 - 20° past what I would have for me and the wife. Definitely had to keep the slices thin, thicker the slice the tougher it got.

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  16. cheapchalee

    cheapchalee Smoking Fanatic

    That looks like it was a good smoke.  I like the veggie ideal.

  17. I used the leftover smoked broth the next day in a crock pot of pinto beans with diced onions and lots of black pepper, best beans I ever made. Might be smoking some broth the night before beans from now on.

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  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sometimes the left over bits make a great next meal! We salvage drippings, boil down bones, and make some fantastic soups, sauces, at less than half the price of store bought and a bunch healthier!
  19. Did you trim the fat off the bottom or just score it?  Fat side UP or down?
    Last edited: Sep 5, 2013

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