whistlepig
Smoking Fanatic
- Dec 23, 2011
- 669
- 265
With the exception of hamburgers I have never smoked any beef yet. So I'm going to try a 3.5 pound bottom round roast tonight. I rubbed it with thick woosty sauce, Montreal steak seasoning, garlic powder, and onion powder and it's been in the fridge since last night. From what I have read I'm thinking about 30 minutes a pound @ 225 degrees, pull at 135 and foil and towel. Does this sound about right for medium rare? I don't have a slicer. It's probably going to get sawed up with an electric knife.
