Ref; Top and Bottom Round Roast

[TomKnollRFV]

So I decided to start decluttering the freezer, we had 2 roasts in it..One bottom round roast, one top round roast.

I was hoping to run these in the smoker as shredded beef and burnt ends. I know every one generally does chuck roast for that, but the only chuck roast we have is newer then these and I wanted to use up older stuff first. <Not to mention the chuck roast was Angus and people didn't want me to experiment with a 20 dollar roast. Fair enough>.


So before these thaw out I'm hoping to find out if I can even use these for this.

 

[Skidog1]

My recommendation is smoke or bake the top round for some tasty roast beef. I don't even buy bottom round roast even though it is on sale here every other week. That would be the one to experiment on. By the way, I smoked the top round this weekend.

 

[TomKnollRFV]

My recommendation is smoke or bake the top round for some tasty roast beef. I don't even buy bottom round roast even though it is on sale here every other week. That would be the one to experiment on. By the way, I smoked the top round this weekend.

I actually suspect in this case the bottom round might outperform the Top round, it's an Angus. But I determined the whole chuckie style won't work, so I plan to rub with spog and a lil KC rub, then run it at 275f on some hickory chips till it hits 130-135f and pull em. Some vague attempt at Pit Beef, bmudd told me about pit beef so :)

 

[crazymoon]

TKRFV, Keep us posted on your smoke .

 

[HalfSmoked]

Waiting for you final which way did you go?

Warren

 

[TomKnollRFV]

I figured since the temp is 130-135f IT for pulling this won't take all day. I planned to season etc and have them in by 3, I figured they'll come out around dinner time then.

Or I could be utterly wrong and it takes longer then expected. I'll have pictures though, no worries. Getting to use my food slicer on cooked meat like this, gotta have pictures. First time I'll have a good run with it other then trying to use it for that jerky I ended up bungling. <Not the cutting part, but the flavor and drying>

 

[TomKnollRFV]

Seasoned with Spog and Italian seasoning; just got them in the smoker..and it just of course begins to rain.

I was originally going to bring these only to 133-135f, but it looks like 140f is still going to be red in the middle, what should I shoot for? My mother dislikes rare meat.

 

[TomKnollRFV]

And finished; thicker cut then I wanted, but it was sort of a pain to cut ultra thin. Still getting the use of the slicer and I'd rather not risk a finger...

Of course my mom argued to me and my dad we had no idea what roast beef was, because it was red, and clearly undercooked because it drapes over the finger when sliced. More for us. She then tried to tell us how she has only also ever seen prime rib 'Well Done'..she pretty much doesn't know how to cook and all ;)

As for the sammie, after the picture I put some horseradish sauce on and the bun top.

 

[Skidog1]

Seasoned with Spog and Italian seasoning; just got them in the smoker..and it just of course begins to rain.

I was originally going to bring these only to 133-135f, but it looks like 140f is still going to be red in the middle, what should I shoot for? My mother dislikes rare meat.

140 should be good if you feed her the ends. If it is still too rare for her cut her slices off and give them quick roast in the oven.

 

[TomKnollRFV]

140 should be good if you feed her the ends. If it is still too rare for her cut her slices off and give them quick roast in the oven.

We all told her that, but she refuses to do it her self and we all were trying to eat and get other things done.

Do plan to chop some up tommorrow and quickly heat up in a pan with eggs and put some smoked cheddar in ..try to cram it on a hamburger bun ;)