USDA Choice

hray9 · 02-23-2012, 10:06 PM

I have a USDA choice bottom round roast. Should I smoke it to medium rare. Or take to 210 or so for pulled sandwiches?

Thanks for your help.

Moose · 02-23-2012, 11:44 PM

I'm no bottom round expert, but I do know it's a very tough cut of meat with little fat and collagen. You might think about grilling it or smoking it to medium rare, then slicing paper thin for beef sandwiches if you have a meat slicer that can do the job. Another option would be to use it for chili. That's about the best thing I can come up with at the moment.

I'm sure other Brethren will have some useful tips as well...

AustinKnight · 02-24-2012, 01:27 AM

I would go with smoking it tell it hits 210 or fall apart tender make tacos with some fresh tortillas, cilantro and salsa or pico. Toss the tortillas on the smoker to warm them up and get some smoke, also I really like lime squeezed on my beef taco's just my 2 cents

LMAJ · 02-24-2012, 05:52 AM

Go for Italian Beef - that's a pretty lean cut and Moose nailed it - slice as thin as you can - you will be rewarded.

jestridge · 02-24-2012, 09:28 AM

makes very good pit beef

deguerre · 02-24-2012, 09:33 AM

What Moose and LMAJ said. Makes excellent roast beef. Slice very thin. Eye of round is better but bottom will do.

buffalotom · 02-24-2012, 09:46 AM

The bottom round is probably the toughest of the meat cuts. IMO about the same as brisket. We use ours mostly as jerky, or to grind for sausage. I have not thought about really thin slicing before. Both smoking to 145 or going all the way to 210 would bring delicious results. Have Fun!!

BigBellyBBQ · 02-24-2012, 12:19 PM

I make jerky out of bottom round, but I have injected beef broth into and cooked to about 130...but you really have the find the grain and slice VERY thin against it and it makes a great sandwich on kimmulweck, topped off with a slice of oinion, horsseradish, mayo, Jalepeno peper and some bbq sauce....mmmmmmm

RevZiLLa · 02-24-2012, 04:54 PM

I would not try to take it to 200 and pull it. There is just not enough fat and collagen in that cut. It will just be dry and overcooked..

02-23-2012, 10:06 PM	#1
hray9 Found some matches. Join Date: 10-03-11 Location: Houston, Tx	USDA Choice I have a USDA choice bottom round roast. Should I smoke it to medium rare. Or take to 210 or so for pulled sandwiches? Thanks for your help.

02-23-2012, 11:44 PM	#2
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	I'm no bottom round expert, but I do know it's a very tough cut of meat with little fat and collagen. You might think about grilling it or smoking it to medium rare, then slicing paper thin for beef sandwiches if you have a meat slicer that can do the job. Another option would be to use it for chili. That's about the best thing I can come up with at the moment. I'm sure other Brethren will have some useful tips as well... __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

02-24-2012, 01:27 AM	#3
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Name/Nickname : D	I would go with smoking it tell it hits 210 or fall apart tender make tacos with some fresh tortillas, cilantro and salsa or pico. Toss the tortillas on the smoker to warm them up and get some smoke, also I really like lime squeezed on my beef taco's just my 2 cents __________________ Pitmaker Magnum Snipper * UDS* Copper Kettle

02-24-2012, 05:52 AM	#4
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Go for Italian Beef - that's a pretty lean cut and Moose nailed it - slice as thin as you can - you will be rewarded. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

02-24-2012, 09:33 AM	#6
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	What Moose and LMAJ said. Makes excellent roast beef. Slice very thin. Eye of round is better but bottom will do. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-24-2012, 09:28 AM	#5
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	makes very good pit beef

02-24-2012, 09:46 AM	#7
buffalotom Full Fledged Farker Join Date: 12-14-11 Location: Forest Grove, Oregon	The bottom round is probably the toughest of the meat cuts. IMO about the same as brisket. We use ours mostly as jerky, or to grind for sausage. I have not thought about really thin slicing before. Both smoking to 145 or going all the way to 210 would bring delicious results. Have Fun!!

02-24-2012, 12:19 PM	#8
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	I make jerky out of bottom round, but I have injected beef broth into and cooked to about 130...but you really have the find the grain and slice VERY thin against it and it makes a great sandwich on kimmulweck, topped off with a slice of oinion, horsseradish, mayo, Jalepeno peper and some bbq sauce....mmmmmmm __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

02-24-2012, 04:54 PM	#9
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	I would not try to take it to 200 and pull it. There is just not enough fat and collagen in that cut. It will just be dry and overcooked.. __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence