Smoking Beef Bottom Roast Today, Suggestions?

[matuz]

I have a  4 pounder, evenly cut.  Any suggestions on rubs, or technique?  This is my first BBR.  I want to make some roast beef out of it.  I was thinking montreal steak seasoning as a rub. Or I may just go straight sea salt and black pepper. 

What is on your mind?  I like to learn, and perhaps if I see multiple's that I like, I may just go out and get another and do two!

 

[SmokinAl]

I think the Montreal steak seasoning is a good choice. We use it all the time. Just coat with olive oil then dust with the MSS. If you like rare/med rare pull it at 135. Then let it cool down & refrigerate overnight. Next day slice it thin & enjoy some great roast beef sammies!

 

[matuz]

I am getting so hungry thinking about this!

 

[chef jimmyj]

I think the Montreal steak seasoning is a good choice. We use it all the time. Just coat with olive oil then dust with the MSS. If you like rare/med rare pull it at 135. Then let it cool down & refrigerate overnight. Next day slice it thin & enjoy some great roast beef sammies!

This always works for me...JJ

 

[raptor700]

Don't forget the Qview 

 

[Bearcarver]

Everybody has their own tastes:

Personally, for meat that I'm going to pull at Rare or Med Rare, I like to just coat it with Worcestershire Sauce (Thick). Then cover it with CBP, Garlic Powder, and Onion Powder. That's it. 

Meat that I'm going to take to 195˚ or 210˚, I'll load up with a lot of Rub too.

My 2¢

Bear