Center Cut Bottom Round..What to do??

danbono

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Feb 19, 2012

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North New Jersey Paramus

• Nov 4, 2014

• #1

Hi All I have a 4# Center Cut Bottom Round of Roast Beef.. Now what to do with it? I'm also going to do a rack of St Louie, to keep the roast company. All the threads I've read so far say to smoke till IT 145*. I'm not crazy about rare beef, more of a med/well guy. What to do? Smoking on COS.Will post pics when I smoke.

Thanks Dan

 

venture

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Central California

• Nov 4, 2014

• #2

For a well done guy, huh?

How about curing it and see what kind of lean pastrami it would make?

Good luck and good smoking.

 

pc farmer

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• Nov 4, 2014

• #3

Venture said:

For a well done guy, huh?

How about curing it and see what kind of lean pastrami it would make?

Good luck and good smoking.

Click to expand...

Or dried beef. But i am a cure hog.

 

danbono

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• Nov 5, 2014

• #4

Hi All

I want to do it like a roast beef so I can have it with mashed potatoes and gravy. What  temp should I pull it off at? Foil or NO foil?

Thanks Dan

 

daveomak

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• Nov 5, 2014

• #5

Dan, morning... Pull it at 135 ish.... then you can nuke it for dinners and finish it to your desired doneness.... I like it rare and slice thin for sammies and vac-pack for later use... I don't foil.... rotate periodically... I smoke them at 200 ish overnight.... 4-6 hours of smoke at 120-140....

 

demosthenes9

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• Nov 5, 2014

• #6

Da

DanBono said:

 
Hi All

I want to do it like a roast beef so I can have it with mashed potatoes and gravy. What  temp should I pull it off at? Foil or NO foil?

Thanks Dan

Click to expand...

DaveOmak said:

Dan, morning... Pull it at 135 ish.... then you can nuke it for dinners and finish it to your desired doneness.... I like it rare and slice thin for sammies and vac-pack for later use... I don't foil.... rotate periodically... I smoke them at 200 ish overnight.... 4-6 hours of smoke at 120-140....

Click to expand...

Instead of nuking it, just put the slices in the pan with the gravy and bring it up to temp that way.  Make sure that the gravy is warm, not hot and simmering.

 

oldschoolbbq

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Jul 16, 2008

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• Nov 5, 2014

• #7

Yep , all sorts of ways to get what you want...

For Med.-Well , IMHO , I would go to 135*F IMT(as Dave says),  and slice and vac=pac it . Make gravy with drippings and place a bit in each pack with the sliced Beast . When ready to eat, simply boil it to temp. and enjoy.

The boiling will get it to Med-well.

Have fun and . . .

 

venture

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• Nov 5, 2014

• #8

The old restaurant guy in me would go for the gravy or au jus method of bringing up a more rare cut.

I just don't like the combination of meat and the microwave.

Good luck and good smoking.