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Old 12-21-2007, 02:51 PM   #1
NCGrimbo
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Default Is a bottom round beef roast worth smoking?

I'm going to pick up a ribeye roast this weekend and saw that Kroger's has the bottom round beef roast on sale for $2.99/lb. Is this a piece of meat worth smoking or is it to tough to ever become tender. I'm running the bandera for the ribeye and some other items and figured I could make room for it if it can get tender. The price seems good.
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Old 12-21-2007, 03:18 PM   #2
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Try anything once, that's what I'd do...
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Old 12-21-2007, 03:21 PM   #3
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Hell yes! I've practiced up on a bunch of different cuts of gnarly beef....had some failures but, had a lot of success too!
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Old 12-21-2007, 06:30 PM   #4
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I normaly do any round cut to rare/medirm rare and slice it thin for roast beef sammys, or cube it after smoked rare and use it for some farkin killer chili !
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Old 12-21-2007, 09:44 PM   #5
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Quote:
Originally Posted by Smokin Newbie View Post
I normaly do any round cut to rare/medirm rare and slice it thin for roast beef sammys, or cube it after smoked rare and use it for some farkin killer chili !
Same here. Pull it at 125 and rest. It will climb to 130.
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Old 12-21-2007, 10:30 PM   #6
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I like to do bottom round to a little higher than those above, 130 internal and it will carry to 135 - 140, I also like to smoke it at 200 - 225 instead of 225 - 250 grate temperature.

I rest it tented for 20 - 30 minutes, then put it through the electric slicer, mind your fingers and cut it thin as the others said.
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