Bottom Round Flat

[crusty ol salt]

this is one lean cut of beef. i bought it to make jerky but i have decided to throw this 12.5#er on the smoker instead. seen here coated with lea & perrins thick worchestershire sauce and a thick layer of montreal steak seasoning just getting started on the smoker. the smoker is fired with royal oak lump and hickory.



the only question in my mind is do i pull it at medium rare temp (i am the only one who eats red meat in the house) or do i nurse it to a well temp

[northern greenhorn]

sounds tasty

[Richtee]

Huh... http://www.cooksillustrated.com/imag...BeefRoasts.pdf

"This cut was the tasters’ least favorite. It was essentially devoid of flavor and had a rubbery, chewy texture. This roast is not worth even the little that it costs."

Damn... kinda hard on it t'warn't they?

Pull "As You Like it" (Little Shakespeare humor there...VERY little...) and simmer in AuJus some slices for the culinary philistines...

[Mikey]

That cut looks like it might make good pastrami material.
Thanks for posting it.
In your case, I'd pull it at 140-145, slice it and enjoy

[crusty ol salt]

Huh... http://www.cooksillustrated.com/imag...BeefRoasts.pdf

"This cut was the tasters’ least favorite. It was essentially devoid of flavor and had a rubbery, chewy texture. This roast is not worth even the little that it costs."

Damn... kinda hard on it t'warn't they?

Pull "As You Like it" (Little Shakespeare humor there...VERY little...) and simmer in AuJus some slices for the culinary philistines...

i did buy it for jerky... hell i'll prove them wrong, i am durn sure they didnt smoke it

[Richtee]

i did buy it for jerky... hell i'll prove them wrong, i am durn sure they didnt smoke it

Damn straight, Skippy! U GO Marcus!

[crusty ol salt]

so this is how it went down...

at 160*F put that bad boy in a pan with 2 cup beef broth, 3 tbsp lea & perrins and one sliced vidilla onion and foiled... pulled at one 190*F and rested


Sliced



sliced close up



as to the no flavor and rubber like texture.... wrong
it had good flavor and it was moist. you have to cut acrossed the grain just like a brisket or it would have rubber like texture. i would do this again if i got in a pinch like i did today. the thing the i would change is, pull at medium rare and slice thin for sammies for next week lunch, heck with the rest of the family

[Savannahsmoker]

Looks good to me but I am not sure if I will give it a shot.

[IrishChef]

so this is how it went down...

at 160*F put that bad boy in a pan with 2 cup beef broth, 3 tbsp lea & perrins and one sliced vidilla onion and foiled... pulled at one 190*F and rested


Sliced



sliced close up



as to the no flavor and rubber like texture.... wrong
it had good flavor and it was moist. you have to cut acrossed the grain just like a brisket or it would have rubber like texture. i would do this again if i got in a pinch like i did today. the thing the i would change is, pull at medium rare and slice thin for sammies for next week lunch, heck with the rest of the family

Yeah, if they are hungry enough, they'll eat anything....