Nice Bottom Round roast, what to do?

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6GRILLZNTN

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Sep 12, 2018
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Murfreesboro, TN
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
 
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chopsaw

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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

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You got it my brother. Save it this time though :emoji_laughing: 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
 
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WaterRat

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Feb 14, 2018
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You got it my brother. Save it this time though :emoji_laughing: 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

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Oct 10, 2021
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Seattle WA
You got it my brother. Save it this time though :emoji_laughing: 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.
 

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