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Discussion in 'Beef' started by smokin-rkfd, Aug 25, 2008.
Anyone got smoking time per/lb for a bottom round?
Going to smoke one this weekend for some chili
Never did one for chili, usually smoke to rare for thin slices. Reheat with aus jus for sandwiches. I would think if it's for chili, you could cook to 130 and pull, since it'll finish cooking in the chili. I assume you are going to cube it.......Probably about an hour per pound @ 220-225.
If your going to cool the meat and then process for chili take to at least 140 + and then cool as quick as possible. I will not take beef to a finish below 140 unless it is going to served right away.
if you finish at 130 and then try to cool it, it will be in the danger zone way too long.
Thanks guys, very helpful information.