I got a 2 1/2 lb beef bottom round roasr soaking in a a brine. 32oz water,1/4salt(kosher),1 1/2 pack of taco seasoning and tobasco ,hot sauce with a touch of worcester and soy.
Any suggestions on a rub before smoking it and what wood to use?
Or do i baste it with taco sauce after 4 hrs?
Looking for some input and anyone who wants to watch nascar on sunday and do a taste test lol
Hmm, very interesting concept for enhancing the flavor of your bottom round. I've experimented with some brines and marinades in the past as well, with very good results, and I really enjoy playing the odds with dry and wet rubs.
OK, were you planning to cook to med/rare or med? Just tossing thoughts here, but if cooked to high finished temp it will begin to dry out due to being relatively lean and with little collagen, so pulling instead of slicing or chopping won't be an option, however, being you've seasoned like taco meat, you could chop it up and toss it well for hard or soft shell tacos or burritos. Garnish with the usual suspects, or, from the sounds of things, I bet you possess the creativity to take it up a couple extra notches. Smoked taco meat is the beginning of making a good thing great!!!
Beef seasoned as you have done would benefit from hickory, cherry, maybe a touch of mesquite, but any stronger smoke you can toss in will enhance the flavor combinations that you are building.
As for rub, pepper, garlic, onion (you've already salted it with the brine), some chili powder and cumin [use sparingly] (or more taco seasoning), a tbsp of crushed red pepper, and a dash of cayenne if you're not intolerant to a bit more of the heat.
If you wanted to baste, do it sparingly due to loss of heat from the smoker. 3 tbsp of Worsty (may need more, haven't done this for a while) thickened slightly by adding to a roux consisting of 1 tbsp flour and ~1/8 stick butter will go a long way for one to two bastes. The roux will add to caramelizing of the meat, so don't baste too early or it could scorch if chamber temps spike. The roux will add a richness to the bark on the meat, while the worsty adds a bit more zip and depth in the overall profile, continuing forward with your brine.
I like the sound of what of you've got started. I'd love to accept your invitation, however, I'd have to fly to make it there on time...I don't particularly enjoy commercial flights.
Take a few pics to post if you can, and keep us informed!!!
Eric
