Hi there! I have a beef round that I planned to cook as a roast beef. I am now reconsidering, and want to try cooking it like a brisket. Anyone ruined a beef round by trying to cook it for about 12 hours, low temperature, wrapping and cooler - etc, or is this the best recipe for success? Input is greatly appreciated!
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Cooking a beef round as brisket?
- Thread starter Truls79
- Start date
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- beef brisket roast beef
mike-cleveland
is one Smokin' Farker
I think it is too lean to be used for this.
ButtBurner
Babbling Farker
I've always wanted to try a rib roast like a brisket :wacko:
You know just for S & G :becky:
You know just for S & G :becky:
landarc
somebody shut me the fark up.
Is it an eye of round? Or really, an entire round roast? You can cook the Eye of Round into submission much like a brisket, and get a pretty decent product, assuming you foil and add a little moisture. I have never done this with an entire round roast, as it is not at all, even close, to my favorite cut of beef.
However...that being said, roasting it similar to how you cook a brisket, taking it well past the point where the connective tissue breaks down, will give you a end product that is tender to the tooth. You will need to wrap in foil and add a fair amount of liquid. Also, the point at which it will be done will be a narrow window, as always, cook to probe tender.
However...that being said, roasting it similar to how you cook a brisket, taking it well past the point where the connective tissue breaks down, will give you a end product that is tender to the tooth. You will need to wrap in foil and add a fair amount of liquid. Also, the point at which it will be done will be a narrow window, as always, cook to probe tender.
fingerlickin'
Quintessential Chatty Farker
This was a top round not a top sirloin as stated at the beginning of this post but I cooked it like a brisket for a throwdown a while back. It came out pretty good. I shredded it up and mixed it in with the pan juices and made panini's.
http://www.bbq-brethren.com/forum/showthread.php?t=125220
http://www.bbq-brethren.com/forum/showthread.php?t=125220
Thank you for all your advice. I guess I'll have to try it to find out:roll:
landarc: It would be an entire round roast in Norway, but we name our cuts differently than you do, so I'm not really sure. Tried to post a picture, but was unable to. Will make an effort later today
I'll keep you updated on the result.
landarc: It would be an entire round roast in Norway, but we name our cuts differently than you do, so I'm not really sure. Tried to post a picture, but was unable to. Will make an effort later today
I'll keep you updated on the result.
