Disaster Averted!!!!!

[Burly567]

If any of you were following me on the "Treat It Like Chuck????" thread, here is a pic of my final smoke of beef bottom round rump roast!!!



My smoke lasted about 6 hours at 225°F, to a temperature of 144°F IT.

I made a damned fine Au Jus out of the roast I ruined on Monday, so we're going to have some nice French Dip's for supper tonight!!

 

[SmokinVOLfan]

Nice Burly! Looks like a damned good roast from here! Remember to slice as thin as you can!

 

[Burly567]

Roger that!!!

I have and it's tender enough that I can eat it without my dentures!!!!!

 

[mike243]

Prove it send me a slice lol looks great

 

[Burly567]

I forgot to add that, from Bear's recipe, I covered with Worcestershire and a heavy coating of onion and garlic powder and refrigerated overnight. The next morning (5:00am) I fired up the smoker and got to 240F. I rubbed the roast with a Texas Bold & Smoky rub. After about a 6 hour smoke I rested in double tinfoil for almost 2 hours and placed in fridge. This morning I pulled it out of the fridge and started slicing (fridge temp was 32F).

It's a nice med. rare.

 

[Cabo]

Looks terrific