New guy on the block needs some pointers

[dennyd928]

Hello all!

My name is Denny and I'm from PA. 

I'm relatively new to smoking, and always looking for new ideas and recepes.

I've done the usual - ribs,chops, trout, & chicken, but welcome ANY new processes & cuts of meat.

Tomorrow I want to smoke a small beef roast - 2lb. bottom round, and appreciate any recepes for beef roasts.

Do I put water in the pan?  Do I rub it and wrap & refrigerate for a few hours? What rack do I use?

Thanks,

Denny

 

[submariner]

First off welcome!!!  Lots of good recipes in the food section. I have never done a bottom round but I bet its good done low and slow!  Drape some bacon on it maybe.  Heck I don't know but let us know how it turns out.   Just took my jalapeno jerky out.   Good and it has a kick!

 

[bronco billy gj]

Welcome, from one noob to another!

 

[millerbuilds]

Welcome to SMF!

IMHO if it was mine

I would either brine it or inject it with a beef stock.

Rub it with a rub high in black pepper, garlic, and onion powder and low in spicy pepper.

I would set the pit to 225-240 and smoke it to an IT of 140.  I personally would slice it up and use it for sandwiches, but you could eat it warm as well with a side of gravy.

Good Luck!!!
 

Smoke ON!

- Jason

 

[sundown farms]

Draping bacon is a good idea. MillerBuilds is on target. Keep it simple. 140 will give you a medium rare but if you want it falling apart tender cook it until a toothpick, or temp probe, slips in easily like going into warm butter. THEN it is falling apart tender.