MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-15-2018, 08:42 PM   #1
stangman327
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Default 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
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Old 03-15-2018, 08:46 PM   #2
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Big piece of meet, why not give it a try?

My take - approach it like a brisket.
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Old 03-15-2018, 09:08 PM   #3
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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.
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Old 03-15-2018, 09:11 PM   #4
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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.
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Old 03-15-2018, 10:05 PM   #5
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They say everyday you learn something new.
Thank you for all of your advise.
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Old 03-16-2018, 01:09 AM   #6
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Quote:
Originally Posted by BillN View Post
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.
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Old 03-16-2018, 09:05 AM   #7
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They are great on a rotis.
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Old 03-16-2018, 09:48 AM   #8
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Turn it into corned beef!!
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Old 03-16-2018, 02:05 PM   #9
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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.
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Old 03-16-2018, 02:16 PM   #10
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Check out the "Italian pit beef" topic.
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Old 03-16-2018, 02:38 PM   #11
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I thought bottom round was a rump roast?
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Old 03-16-2018, 03:24 PM   #12
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Quote:
Originally Posted by Cook View Post
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.
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Old 03-16-2018, 03:28 PM   #13
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Quote:
Originally Posted by WareZdaBeef View Post
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.
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Old 03-16-2018, 06:01 PM   #14
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Would make great pit beef

Grill med rare slice thin, throw on a roll with raw onion, bbq sauce and horseradish
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Old 03-16-2018, 08:04 PM   #15
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Quote:
Originally Posted by Cook View Post
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.
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