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Bottom Round


Joined Jan 21, 2011
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.


Epic Pitmaster
OTBS Member
Joined Jul 26, 2009
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


Epic Pitmaster
OTBS Member
SMF Premier Member
Joined Mar 12, 2009

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.


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
I agree, great for thin sliced sammies. No crock pot!
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