Nice Bottom Round roast, what to do?

[thirdeye]

SHAME ON YOU, that is food porn! I'm pretty sure I'd fall asleep promptly after eating one of those. Are those pepperoncini's?

Yes, and there are some roasted red peppers in there too.

 

[6GRILLZNTN]

I inject with Disco's (Old Fat Guy) injection, and usually sprinkle a generous helping of SPOG as a rub. Wrap in Saran wrap, and rest in the fridge overnight, and then onto the smoker at 225° until around 125 IT. back into the fridge overnight, and slice thin the next day. Best RB, and French dip sammies I've ever had. Here is Disco's recipe.

1/2 cup beef stock
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1/2 Tsp onion powder
1/2 Tsp garlic powder

 

[chopsaw]

Seems like there’s agreement I can take my roast whichever direction I choose, maybe I’ll pick up a second…

Yup . Leftovers for stir fry or open faced roast beef . That's why I like to cook to rare , cool over night , then go from there . Since I'm breaking mine down , average size of a roast can be up to 4 lbs. or better .
Do you have a SV ? Another great way to go .

it's a good thing I live across the country from you, otherwise you'd find me on your doorstep long about dinnertime 2-3 times a week.

BYOB .

I hope I can figure out how to "butcher" some of these primal behemoths as well as you do.

It's a progression for sure , but gets easy after you understand what's going on . It's the only way I buy meat . I have a knuckle and a whole pork loin out there now I need to get to .

 

[tx smoker]

I can't find the rub recipe on the forum but it's damn delicious. Maybe tx smoker can share it on this thread

Should I assume you're referencing the beef rub? I'll happily post it but want to make sure that's what you want to see...and share with the OP.

Robert

 

[TNJAKE]

Should I assume you're referencing the beef rub? I'll happily post it but want to make sure that's what you want to see...and share with the OP.

Robert

Yes sir

 

[tx smoker]

Yes sir

You got it my brother. Save it this time though Here ya go:

3 T Montreal steak seasoning ground in a spice grinder
2 t Garlic powder
2 t Chili powder
1 ½ t Smoked Spanish paprika
1 t Black pepper
½ t Guajaillo pepper
1 t Ancho pepper
½ t Arbol pepper
¾ t Cayenne
1 ½ t Sugar
1 t salt
1 t Onion powder
1 ½ t Beef bouillon

I use the Montreal because it's a decent base or starter. I could spend hours replicating it but why do that when it's right in the pantry. Also, although this does not come across as salty, you can delete the salt I added and just let what's in the Montreal be all that's in there.

Robert

 

[WaterRat]

You got it my brother. Save it this time though Here ya go:

3 T Montreal steak seasoning ground in a spice grinder
2 t Garlic powder
2 t Chili powder
1 ½ t Smoked Spanish paprika
1 t Black pepper
½ t Guajaillo pepper
1 t Ancho pepper
½ t Arbol pepper
¾ t Cayenne
1 ½ t Sugar
1 t salt
1 t Onion powder
1 ½ t Beef bouillon

I use the Montreal because it's a decent base or starter. I could spend hours replicating it but why do that when it's right in the pantry. Also, although this does not come across as salty, you can delete the salt I added and just let what's in the Montreal be all that's in there.

Robert

Thanks!

 

[Nefarious]

You got it my brother. Save it this time though Here ya go:

3 T Montreal steak seasoning ground in a spice grinder
2 t Garlic powder
2 t Chili powder
1 ½ t Smoked Spanish paprika
1 t Black pepper
½ t Guajaillo pepper
1 t Ancho pepper
½ t Arbol pepper
¾ t Cayenne
1 ½ t Sugar
1 t salt
1 t Onion powder
1 ½ t Beef bouillon

I use the Montreal because it's a decent base or starter. I could spend hours replicating it but why do that when it's right in the pantry. Also, although this does not come across as salty, you can delete the salt I added and just let what's in the Montreal be all that's in there.

Robert

And they have a low sodium version of the Montreal seasoning, if one wants even less.