X2 here. Smoked roast beef, or Pit beef as some here would call it. Good stuff!
I doubt if a round steak will make good corned beef or strami, the grain is already bias-cut. The tri-tip makes for a good strami and they are plentiful and inexpensive here in the West..
Well, Lets say you have a standard 2x4 piece of lumber that is 12 inches long. The grain of the wood generally runs from one end to the other, but sometimes you will see the grain run out along the length of the wood. Muscles have grain also. If that 2x4 was a loin or a roast or a piece of brisket, the grain patterns would be similar. Now take that 2x4 and cut it into 12-1" chunks at a slight angle to the grain, and this would be a bias cut. A london broil is a round steak (cut from the same muscles that would makeup your quadricepts and hamstrings )and that means that the grain of the muscle has been cut crossways. Usually it will have a slight angle to it which can give the description of "bias".
You did well.. Those big ol' round steaks can quite the challenge to make flavorful and palatable at the same time..Well, that was a great dinner!
I made up a half a batch of ScarBelly's BBQ Goddess Java Rub, rubbed a 1.65lb london broil, and set it aside for an hour so it could marinate.
smoked it at 225*f until internal temp reached 110*f, as directed before I moved it to a rocket hot grill where I finished them to medium rare.
Not too shabby, not too shabby at all for $4.36!!
Thanks Chef JJ and Scarbelly for the assist!!
ps, sorry for the crappy camera phone pictures!!
