another bottom roast

Discussion in 'Beef' started by edsmoke1985, Jun 1, 2014.

  1. edsmoke1985

    edsmoke1985 Newbie

    Made the rub with garlic coarse salt coarse black pepper and onion powder. I feel you don't need much else for this roast. Normally season and leave overnight but causeof my work schedule I will season and let it sit about an hour.
     
  2. edsmoke1985

    edsmoke1985 Newbie

    Veggies with BACON!
     
  3. edsmoke1985

    edsmoke1985 Newbie

    COOK TIME 1HR then add beef broth and cover veggies... Using mesquite chips today.
     
  4. edsmoke1985

    edsmoke1985 Newbie

    Pulled 3.5lb roast after 3hrs at 250° with an IT of 140°... Veggies still very crunchy... Gonna throw them into the oven at 350° for 45mins while the meat rests. Pictures on the way.
     
  5. edsmoke1985

    edsmoke1985 Newbie

    Almost perfect... Will pull at 130-135° IT next time but still delicious
     
  6. edsmoke1985

    edsmoke1985 Newbie

    Mmmmmmm
     
  7. edsmoke1985

    edsmoke1985 Newbie

    Time to eat!!!!
     
  8. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Save yourself the trouble and pull the next one at 125 -127ish and let rest.  Reason being is that if you cut into it and it's not cooked enough, you can always throw it into the oven to cook up a little more.     [​IMG]
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member


    For the doneness that we like our bottom rounds we pull at 130-135. Then foil and rest for 30-45 minutes. Always spot on for our likings.
     

Share This Page