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Bottom Round

Discussion in 'Beef' started by jpjohnson93, Jan 21, 2011.

  1. jpjohnson93

    jpjohnson93 Newbie

    My wife bought some bottom round roast...would this be a cut of beef that I could smoke?  Would it be better to smoke and then slice thinly (roast beef sandwiches) or just smoke and slice and eat?  Or, should I just stick to the oven/crock pot?

    Thanks in advance for helping a newb.
  2. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Smoke it and Slice it thin for sammies...
  3. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    I agree. That will make some great sammies. When you smoke it put a pan of onions and beef stock under the roast to catch the drippings. Skim off the fat and take the onions out and carmelize them in a frying pan. Skim off any fat and put the juices in a pot on the stove and heat it up. Add the carmelized onions and serve with crusty rolls and some meled cheese under the roast beef. Put the AuJus in a bowl and feast away  We like to add some Jonnies Au Jus to it (dilute per instructions) and it will make an awesome french dip
  4. biteme7951

    biteme7951 Smoking Fanatic

    What's a crock pot???[​IMG]
  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I would do just what Paul (beer-b-q) said and you'll be golden. Now I have seen a crock pot once in a museum I think.
  6. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree, great for thin sliced sammies. No crock pot!
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member