Bottom Round, a bit dry, w/ Qview

Discussion in 'Beef' started by downstatesmoker, Jul 12, 2008.

  1. Hi All,

    Last weekend I tried a bottom round, what was available at the butcher :(

    I really wanted a chuck but, well, that's the way things go. I tried it anyway. I started with a 5lb bottom round and ended up with a bith less than 3 lbs. Fired up the smoker and held it around 225-250. Rubbed the meat and got the meat up to 200. It did pull nicely, just too little fat to keep it nice and moist.

    Used the meat to make tacos, a bit of taco seasoning, some water, simmer till just about dry, turned out great. Going to use the rest for empanadas/tacos along the way.

    Hope you enjoyed this post.
  2. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Hey DS it looks good. Good save with the taco idea. May your next smoke be juicy.
  3. Yeah, I think chuck is the way to go. I knew I was taking a risk with the bottom round, too little marbeling.
  4. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Smoked beef in an empanada....I love you! oh la la...
  5. Ahhh to be loved for my food alone :)
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks good to me.
  7. lcruzen

    lcruzen Master of the Pit OTBS Member

    I think that cut would probably benifit being cooked to a medium rare. Thinking about doing a steamship round in the near future.
  8. I agree. Normally I love my meat rare to medium-rare however I was going for the pulled beef texture specifically for making tacos, empanadas, sloppy joe's etc.

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