Bottom round

[Okiejoebronco25]

Has anyone smoked a bottom round roast? How was it a how was process?

 

[Elf@shore]

HI!
Bottom round roast I do on the NG grill, pretty much similar with a smoke box.
What I do is this :
Take out meat, I use a tenderizer to open up the meat . oil up the roast with evo, and season as desired, I use salt pepper garlic onion oregano. Adjust to yur liking. Return roast to the fridge for an hour or 2, or overnight . Grilling as follows:
Similar to smoking go very low,225 to 250 max!
Adding liquid : I use apple juice/cider. It gives moisture, flavors the meat, breaks down the protein .
Either rack the roast and add liquid underneath or use a separate pan ?
Once set up? I do not open the grill for 1 to 2 hours>
Check the roast ? flip it over if it cooking too fast. sprite it with liquid
Adding liquid, add water, more apple juice is too much acid !
Cooking time ? Depends on the cook temp ?
I usually pull my roast @ 140/145 max.
Let it sit and fire up the grill to do Baked potatoes.
If you want a crust, can do a reverse sear? I find its not needed?
Like MR beef.
Just remember not to use high heat in any form in the beginning, it will toughen the meat !
I do this almost monthly, even in the oven.
Sorry for the lengthy.
Go Slow and Low, Add Juice

 

[duffman]

I do the similar as above. I give it a run a few hours before the smoke. Then I smoke at around 230 for a few hours. I aim for an internal of the mow 120. I pull it and wrap it in foil for a bit the slice and eat. It is an easy meal we like. I will usually throw on a side like Green Bean Casserole or potatoes to cook next to the meat. I am actually doing a roast like this today if the weather allows.

 

[fxsales1959]

one of the few things i still use the pellet pooper for. typically when its on sale, I'll give it a good spg coating and set pooper on about 230 or so. Cook it to around 125, then remove and rest then use the deli slicer for imitation deli roast beef. A little horsey suace and some bree-osh buns.

 

[Okiejoebronco25]

HI!
Bottom round roast I do on the NG grill, pretty much similar with a smoke box.
What I do is this :
Take out meat, I use a tenderizer to open up the meat . oil up the roast with evo, and season as desired, I use salt pepper garlic onion oregano. Adjust to yur liking. Return roast to the fridge for an hour or 2, or overnight . Grilling as follows:
Similar to smoking go very low,225 to 250 max!
Adding liquid : I use apple juice/cider. It gives moisture, flavors the meat, breaks down the protein .
Either rack the roast and add liquid underneath or use a separate pan ?
Once set up? I do not open the grill for 1 to 2 hours>
Check the roast ? flip it over if it cooking too fast. sprite it with liquid
Adding liquid, add water, more apple juice is too much acid !
Cooking time ? Depends on the cook temp ?
I usually pull my roast @ 140/145 max.
Let it sit and fire up the grill to do Baked potatoes.
If you want a crust, can do a reverse sear? I find its not needed?
Like MR beef.
Just remember not to use high heat in any form in the beginning, it will toughen the meat !
I do this almost monthly, even in the oven.
Sorry for the lengthy.
Go Slow and Low, Add Juice

NG grille?

 

[Elf@shore]

NG grille?

NG: Natural gas