Planning smoked stuffed bottom round roast. How to keep moist?

[Tallbald]

Found a very nice bottom round roast I could afford in the "Manager's Special" section (about to expire) at burger prices. I want to turn it into stuffed beef roll and have been studying recipes for the stuffing. It's a very lean cut of course. Should I wrap in a layer of bacon to keep it moist? If so, will that prevent smoking flavor from penetrating into the beef? I sure do want the smoke flavor. Oh. The recipes I have found are for kitchen ovens, not for smoking. Hoping they transfer. Still looking. Thanks. Don.

 

[HalfSmoked]

Everything taste better with bacon on it. :D You don't have to wrap in bacon but it doesn't hunt and it will not stop the penetration of smoke. Depending on what your stuffing with watch your IT temps this can be a safety issue.

Warren

 

[Tallbald]

I've been taking all my meats to 200-205. Hoping that's enough to prevent health issues(?)

 

[chef jimmyj]

Cooking any cut from the Round beyond 140 is risking dry tough meat. Unfortunately like poultry, stuffing meat dictates cooking to an IT of 150 or higher. Bacon on the outside or not, stuffing this cut is likely to be disappointing. There is no need to cook ALL meat to 200°F to make it safe especially Beef. The meat of an intact beef roast can be eaten anywhere from cool and Raw to 160° and well done, though as above, anything over 140, Medium, is going to be dry. If you take this to an IT of 205, it will be falling apart like Pulled Pork. However, without the fat and connective tissue of a pork butt, the beef may still be quite dry. Your choice but if it were me, I would cook to an IT of no more than 130° and smoke or bake the stuffing on the side. Slice and serve Au Jus or with gravy...JJ