Bottom Round Smoke

[mr mac]

Got a couple of four pound bottom rounds from Winn-Dixie this morning for a lunch meat smoke. Got the KJ fired up and it is holding at 250° though the wind is wreaking havoc with me at times! I moved the KJ from its normal spot over to a far wall with less wind, so we'll see how it all goes. Shooting for 135° IT and then I'll rest it, chill it and then slice it and vacuum seal it for lunch meat.

 

[smokerjim]

Bet they'll be some tasty sammies.

 

[Wurstmeister]

Those beauties can't do anything but taste good. Definitely candidates for a Gyro, Philly Cheese Steak or in an omelet.

 

[mr mac]

Right now these two are just hanging out and resting. At some point the wind gusted in to the area and blew some extra wind in to the lower vent causing a spike and they made it to close to 140° IT, so if they did get a bit too done, I'll just dial the slicer in a wee thinner and deal with it that way. I think they'll be good. I'll let you know tomorrow when the slicing happens.

 

[mr mac]

Sorry, forgot about the porn...

 

[Colin1230]

Ooo la la!

 

[TNJAKE]

Gonna be delicious

 

[pc farmer]

Wow That looks great. Slice them up.

 

[thirdeye]

Sounds like you are doing everything right. It's hard to resist diving in for a sample while they are hot but chilling them down before slicing is the way to go. All rump and round roasts are slightly different regarding tenderness and fat ratio so I decide thickness of slices and fine tune grain direction once I start slicing (and sampling).

 

[SmokinAl]

Great cut for sammies!
Al

 

[jcoleman66]

Nothing better!!!

 

[mr mac]

Plenty to hold us over. It wasn't as dry as I thought it would be, good news there. That said, I have an Inkbird coming from Amazon today for the turkey and chicken I'm doing Sunday.

 

[912smoker]

Ready for a sammie now ! Looks great

 

[thirdeye]

Is there any chance you have time to brine the chicken and turkey you are smoking for sandwich meat? That alone will really improve it, and if brined and poultry happens to go above your target temperature a couple of degrees, it's usually okay.

About once a month I use Pop's Brine on boneless chicken breasts which I keep whole and slice for sandwiches, or cube for a Chef's salad etc.