Smoked Bottom Round Deli Sliced

[jcam222]

As I shared in another thread our local Savealot had bottom round advertised for $4.99 a lbs. They just had small trimmed ones in the case so like usual I knocked on the butchers door haha. He let me get whole cryo packed bottom rounds for $3.99 a lbs. Grabbed twi yesterday and one today.

Grabbed the 14 pounder and trimmed up the fat, silver skin and tendons. Cut off about a 12oz thin piece I'll use for stew meat.

Mixed up some double strength BtB beef broth with a little Worcestershire and gasp.........liquid smoke. Got out Spitfire to inject. Also cut up onion to go in th pan of broth beneath them in the smoker.

All injected and then rubbed with Durkee Mesquite seasoning.

Int the fridge overnight then into the Smokefire today running Lumberjack 100% cherry pellets. Started off at 200F and after an hour bumped to 225F.

Pulled then at 135F and rested uncovered for about 20 minutes.

Par froze then all and then started shaving on my slicer. I like mine shaved / chipped really thin.

From the 14 lbs I yielded 7 1/2 lbs shaved, about 12 oz of ends to munch on and 12 oz of stew beef. Not bad for about $56. Set aside a couple lbs for my grandson and I for football Sunday , a lbs for a friend and the rest vacuum packed and into the freezer. I'll probably do another one next week for friends and the freezer. Debating between cold beef , havarti and creamy horseradish or warm with peppers as a French dip in the onion and beef broth. Thanks for looking!

 

[jaxgatorz]

Looks perfect !

 

[mr_whipple]

That is start to finish awesome! I can't stop looking at those peppers...

 

[chopsaw]

That came out great ! Nice work . That SmokeFire is the only thing I've used that even puts a smoke ring on medium rare beef . I like mine sliced the same way .
Try the reheat with some warm beef stock .

 

[jcam222]

Looks perfect

Thanks! Glad I didn't over shoot it for once lol

That is start to finish awesome! I can't stop looking at those peppers...

Thanks! I love those blistered sweet peppers.

That came out great ! Nice work . That SmokeFire is the only thing I've used that even puts a smoke ring on medium rare beef . I like mine sliced the same way .
Try the reheat with some warm beef stock .

Thanks Rich! I have a small bowl of stock and onions that cooked under the meat and finished cooking down in the oven. I'll definitely do some with that. Yep that's a 4 - 4 1/2 hour smoke ring. I can't imagine what I'll get on a longer brisket cook!