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  #1  
Old 07-06-2009, 03:17 PM
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Default Bottom round roast

I've not smoked bottom round many times but while browsing the meat aisle, one small cut caught my eye. It was a little over 1.5#s and had a good thickness to it. I rubbed it down with montreal steak seasoning prior to feeding it to Lala.

Smoke details:
90% cherry wood / 10% pecan to generate the smoke
Internal smoker temp ranged from 225 - 275
Did not spritz with anything
Took roast to internal temp of 150 and rested for an hour before slicing

Packaged roast


Roast and rub


Rubbed down and on the smoker


Sliced
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  #2  
Old 07-06-2009, 03:19 PM
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Nice smoke ring. What, no side by side comparison?
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Old 07-06-2009, 03:20 PM
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Quote:
Originally Posted by wutang View Post
Nice smoke ring. What, no side by side comparison?
LOL ... didn't think of it but that was the only lonely cut of meat without a "vs" next to it! Nice catch!
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Old 07-06-2009, 03:21 PM
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That looks real goooooooooooooooood.
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Old 07-06-2009, 03:22 PM
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Wow, I saw that sitting there in the background in Lala wondering what is that??
You got the beautiousest smoke ring on there.. nice and juicy.. yummy, I want a sammie!!!!
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  #6  
Old 07-06-2009, 03:42 PM
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Looks good to me. 150 is about right for a lean roast like that. Bottom round is what I use for jerky cause its usually quite lean.
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Old 07-17-2009, 12:21 PM
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Very nice, Laurel! Beautiful smoke ring!
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Old 07-18-2009, 04:53 PM
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nice real nice
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Old 07-18-2009, 05:46 PM
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awesome laurel!!! great smoke ring, that roast had some fairly decent marbling to it as well. nice piece a meat = great smoke!!! nice one laurel
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Old 07-18-2009, 05:50 PM
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Can some one tell me how to get drool off my key board. Great job.
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Old 05-17-2012, 08:59 AM
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My son found this recipe after his wife bought a bottom round. Since then we have both tried it. We marinated the roast overnight, then shortened the cooking time and brought it up to 140. We both love rare beef. I both cases, the beef came out tender and juicy. We've been cooking London Broils this way for a while. Glad to add another cut.

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  #12  
Old 05-18-2012, 09:03 PM
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Ouch. A lean roast like that should of been pulled at 130 and rested for 20-30 minutes for a perfect 135. IMO, it was destroyed.

150 for a lean roast, whether it be beef or pork is overcooked by a mile.

Remember, the internal temp will continue to rise for a while after pulling off the cooker. There is zero pink left in that thing.

I know everyone likes to be polite on forums, but someone has to be the bad guy. I guess I just volunteered.

Destroyed.
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Old 05-18-2012, 10:40 PM
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Quote:
Originally Posted by sumosmoke View Post
That shot looks like it should be in a magazine either selling a seasoning or a cooking section, very nice


Quote:
Originally Posted by brnthumbinfl View Post
My son found this recipe after his wife bought a bottom round. Since then we have both tried it. We marinated the roast overnight, then shortened the cooking time and brought it up to 140. We both love rare beef. I both cases, the beef came out tender and juicy. We've been cooking London Broils this way for a while. Glad to add another cut.

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What did you marinate it in?
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Old 05-19-2012, 12:09 AM
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And it was turned into this brown piece of meat with a smoke ring:



Hey nothing personal to anyone, but that is past well done. It's not a brisket, it's a sirloin roast.

Should look closer to this:

http://i980.photobucket.com/albums/a...e/IMG_3722.jpg
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Old 05-19-2012, 12:23 AM
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Hey El Ropo, man that seems to really bug you.

Personally I love most of my meats a nice medium to med-rare but some people like their meat cooked different than you or I.
Hell, until I moved out on my own I had no idea that alllllllllll beef wasn't supposed to be well done (well before I moved out but you get what I'm saying) but that's the way Mom cooked meat.
Once I fell asleep and brought an EOR to almost 200, but it wasn't horrible and after a little jus and such all was fine.
Maybe sumo meant to bring it to well done maybe it went a bit past in resting but whatever the reason there's no need to bash it but great that you are offering up some helpful information.
This is a site of great smoke artists, and good folks.
We like our gator burgers rare and our toast buttered so let's not tell anyone how they should season their ramen noodles
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Old 05-19-2012, 05:44 AM
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Quote:
Originally Posted by El Ropo View Post
Ouch. A lean roast like that should of been pulled at 130 and rested for 20-30 minutes for a perfect 135. IMO, it was destroyed.

150 for a lean roast, whether it be beef or pork is overcooked by a mile.

Remember, the internal temp will continue to rise for a while after pulling off the cooker. There is zero pink left in that thing.

I know everyone likes to be polite on forums, but someone has to be the bad guy. I guess I just volunteered.

Destroyed.


I don't think your being the bad guy... It's your opinion, and like FIU said... It may be a preference.. I know folks that I have been to high end steak houses and order there bone-in ribeye well done.. They just do not want any blood in the meat...

Quote:
Originally Posted by El Ropo View Post
And it was turned into this brown piece of meat with a smoke ring:



Hey nothing personal to anyone, but that is past well done. It's not a brisket, it's a sirloin roast.

Should look closer to this:



Not trying to be the bad guy here....
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Old 05-19-2012, 11:35 AM
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The only thing that bugged me about this whole thread is all the polite folks who said it looked great without mentioning "well done++++".

Poor guy is gonna go buy another one and cook it the same way.

At some point, ya gotta call it like it is, and offer good advice. Telling people their 160 degree sirloin roast looks good is just encouraging them to ruin more expensive meat.
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Old 05-19-2012, 11:42 AM
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Quote:
Originally Posted by El Ropo View Post

At some point, ya gotta call it like it is, and offer good advice. Telling people their 160 degree sirloin roast looks good is just encouraging them to ruin more expensive meat.
I thought it looked great for a well done slice of beef. Perhaps that was the goal?

And I would send that second pict back to the cooker...
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Old 05-19-2012, 12:06 PM
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Fireitup, you are right, I'm whining about nobody else offering up alternative cooking solutions.

OK, I'll start.

Reverse sear. Slow smoke that puppy till it hits an internal of 115, then toss on a hot fire to sear both sides. Pull off fire no later than internal temp of 130. Tent under foil on cutting board for 20-30 minutes to allow juices to redistribute. During rest period, the temp will continue to rise to a perfect 135ish. Slice across the grain and enjoy a little bit of heaven.

Reverse sear allows the whole roast to come up to temp, so it's evenly cooked from end to end, from skinny side to big side. Try it, you'll like it.

When doing a cook like this, it's better to keep the roast as cold as possible before tossing on pit, better chance of developing bark and ring.
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