Is this smokable?

stangman327 · 03-15-2018, 07:42 PM

Well I know it’s “smokable” but is it worth doing?

I happened into BJ’s today and seen it sitting there and almost mistaken it for a brisket until I read it what it was.

IMG_4823.jpg

Smoking Piney · 03-15-2018, 07:46 PM

Big piece of meet, why not give it a try?

My take - approach it like a brisket.

BillN · 03-15-2018, 08:08 PM

Smoke to IT of 130 then refrigerate and slice really thin for great roast beef sandwiches. Does not have enough fat to cook like a brisket, JMHO.

Cook · 03-15-2018, 08:11 PM

Better for roast beef...but seriously good for that purpose. As already suggested, cook till 125 or so. Let it rest on the counter until it hits around 140-150, then slice in half & refrigerate. Take from the fridge & put in the freezer for about an hour(?). Pull from freezer & slice thin. Portion & freeze.

stangman327 · 03-15-2018, 09:05 PM

They say everyday you learn something new.

Thank you for all of your advise.

patrickd26 · 03-16-2018, 12:09 AM

Quote:

Originally Posted by BillN

Smoke to IT of 130 then refrigerate and slice really thin for great roast beef sandwiches. Does not have enough fat to cook like a brisket, JMHO.

Some of the best advice I've heard in 2017 AND 2018. Beautiful advice and would make for some tasty sandwiches.

Garyclaw · 03-16-2018, 08:05 AM

They are great on a rotis.

sniperfx · 03-16-2018, 08:48 AM

Turn it into corned beef!!

WareZdaBeef · 03-16-2018, 01:05 PM

I wouldn't try smoking it whole. By the time it 130F IT, the rest of it is going to be overcooked and tough. I would cut it into 2 x 2 inch long strips, marinate it and rotisserie it till it hits 125F IT and let it rest.

EdF · 03-16-2018, 01:16 PM

Check out the "Italian pit beef" topic.

LloydQ · 03-16-2018, 01:38 PM

I thought bottom round was a rump roast?

Cook · 03-16-2018, 02:24 PM

Quote:

Originally Posted by Cook

Better for roast beef...but seriously good for that purpose. As already suggested, cook till 125 or so. Let it rest on the counter until it hits around 140-150, then slice in half & refrigerate. Take from the fridge & put in the freezer for about an hour(?). Pull from freezer & slice thin. Portion & freeze.

Did no one notice my mistake there? LoL...I said cook it to 125 and let it rest till it his 150? WTF?!?

Of course, I'm so used to talking about barbecue on this site that my fingers were typing about roast beef, but my mind was thinking along the lines of brisket or something.

Cook to 125, and let it rest for an hour or more. Then slice. That is what I should have said.

Cook · 03-16-2018, 02:28 PM

Quote:

Originally Posted by WareZdaBeef

I wouldn't try smoking it whole. By the time it 130F IT, the rest of it is going to be overcooked and tough. I would cut it into 2 x 2 inch long strips, marinate it and rotisserie it till it hits 125F IT and let it rest.

Not at all. Cook it around 200-250...no higher...and it will cook fairly even through. It's only 12#.

Bottom round is widely used for roast beef.

Victory · 03-16-2018, 05:01 PM

Would make great pit beef

Grill med rare slice thin, throw on a roll with raw onion, bbq sauce and horseradish

WareZdaBeef · 03-16-2018, 07:04 PM

Quote:

Originally Posted by Cook

Not at all. Cook it around 200-250...no higher...and it will cook fairly even through. It's only 12#.

Bottom round is widely used for roast beef.

I have marinated london broil (bottom round) which is typically cut into 2 inch thick roasts. Grilled them on high heat for a min or two per side, then into the oven at low heat till reach IT of 125-128F then 10 min rest and slices on the bias. If done right, its almost as tender as filet mignon.

03-15-2018, 07:42 PM	#1
stangman327 Full Fledged Farker Join Date: 08-20-10 Location: Columbia, Maryland	Is this smokable? Well I know it’s “smokable” but is it worth doing? I happened into BJ’s today and seen it sitting there and almost mistaken it for a brisket until I read it what it was. IMG_4823.jpg __________________ Brett M1 Hunsaker Camp Chef Smoke Vault 24 propane smoker Weber Genesis II LX S-340 Gas Grill w/iGrill probes Lodge Cast iron sportsman's grill Masterbuilt electric digital smoker

03-15-2018, 07:46 PM	#2
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Big piece of meet, why not give it a try? My take - approach it like a brisket. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

03-15-2018, 08:08 PM	#3
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Smoke to IT of 130 then refrigerate and slice really thin for great roast beef sandwiches. Does not have enough fat to cook like a brisket, JMHO. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

03-15-2018, 08:11 PM	#4
Cook Babbling Farker Join Date: 12-23-10 Location: Mount Pleasant, SC & Harkers Island, NC Name/Nickname : Jay	Better for roast beef...but seriously good for that purpose. As already suggested, cook till 125 or so. Let it rest on the counter until it hits around 140-150, then slice in half & refrigerate. Take from the fridge & put in the freezer for about an hour(?). Pull from freezer & slice thin. Portion & freeze. __________________ "Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook

03-15-2018, 09:05 PM	#5
stangman327 Full Fledged Farker Join Date: 08-20-10 Location: Columbia, Maryland	They say everyday you learn something new. Thank you for all of your advise. __________________ Brett M1 Hunsaker Camp Chef Smoke Vault 24 propane smoker Weber Genesis II LX S-340 Gas Grill w/iGrill probes Lodge Cast iron sportsman's grill Masterbuilt electric digital smoker

03-16-2018, 08:05 AM	#7
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	They are great on a rotis. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

03-16-2018, 08:48 AM	#8
sniperfx Full Fledged Farker Join Date: 02-09-16 Location: washington, mo	Turn it into corned beef!! __________________ DRUNKEN PIG TEAM BBQ "WE SWILL AT WILL!!"

03-16-2018, 01:05 PM	#9
WareZdaBeef is One Chatty Farker Join Date: 02-25-12 Location: PA	I wouldn't try smoking it whole. By the time it 130F IT, the rest of it is going to be overcooked and tough. I would cut it into 2 x 2 inch long strips, marinate it and rotisserie it till it hits 125F IT and let it rest.

03-16-2018, 01:16 PM	#10
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	Check out the "Italian pit beef" topic. __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

03-16-2018, 01:38 PM	#11
LloydQ is Blowin Smoke! Join Date: 12-12-16 Location: Vicksburg, MS.	I thought bottom round was a rump roast?

03-16-2018, 05:01 PM	#14
Victory On the road to being a farker Join Date: 10-04-13 Location: From the Land of Pleasant Living	Would make great pit beef Grill med rare slice thin, throw on a roll with raw onion, bbq sauce and horseradish