bottom round roast

[bradger]

I just picked up a bottom round roast about 3 pounds. I am going to smoke it tomorrow, considering using some kind of coffee rub. I just not sure how long at 225 i will need.

 

[radio]

4-5 hours most likely.
Instead of a coffee rub, try my "Magic elixir" using 16-18 ounces of brewed coffee and 3 heaping tablespoons of beef base dissolved in the coffee. After the roast teaces about 160 IT, place it in a disposable aluminum pan with a rack under it add the "elixir" cover tightly and finish to probe tender. Reserve the "Elixir", place in fridge to separate the fat while the roast is resting.
This is an incredible Au Jus, or thicken to make a gravy that will knock you socks off !
Just be sure to taste it before using to determine if more water or coffee is needed to suit your tastes as the base really amps up the beefy flavor

 

[bradger]

Instead of a coffee rub, try my "Magic elixir"

That sounds good, i might try it.

 

[bradger]

I took some of radio's ideas but changed it up a little.
made the coffee and put in drip pan. foil because i just discovered a small hole in it.

 

[bradger]

 

[radio]

I took some of radio's ideas but changed it up a little.
made the coffee and put in drip pan. foil because i just discovered a small hole in it.
View attachment 405900 View attachment 405900

that'll work! Did you add some beef base? I have found just the drippings don't make the "elixir" Beefy enough for me.
Keep us posted on the end result!

 

[bradger]

just tried the coffee/beef broth tasted pretty good, did not add any base could not find any powder as store. so tried this way.

 

[radio]

just tried the coffee/beef broth tasted pretty good, did not add any base could not find any powder as store. so tried this way.

The beef base I use is a very thick and heavy paste made by Tone's. I don't care for the funny taste of bullion and this stuff is extra beefy!

 

[bradger]

got a little over done. should have done about an hour less. went the french dip method.