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View Full Version : Smoked Bottom Round Roast?


jeffboyette
03-15-2010, 01:13 PM
I got a couple bottom round roasts. I dont have a slicer to make the meat managable at 130 degrees internal temp.

If i bring it up to 190-205 like with pulled pork, will the meat shred or be worth eating?

RobKC
03-15-2010, 01:15 PM
If you are trying to slice thin, I'd cool the meat in the refrigerator over night first.

Ron_L
03-15-2010, 01:37 PM
There isn't enough fat in a bottom round to take it to 190 - 205 and have it be edible. I would cook it to 130 and then chill it overnight and slice it as thin as you can.

If you really want pulled beef than you should use a chuck roast.

anamosity
03-15-2010, 02:01 PM
Take it to 130ish and then use it for Italian beef.

Learnin Querve
03-15-2010, 11:00 PM
I slice a bottom round into 3/4" thick steaks. It's my favorite cut for chicken fried steak. I take the electric skillet outside and avoid a lot of greasy mess in the kitchen.

Chris