bottom round question???

Discussion in 'Beef' started by tom02, Apr 28, 2015.

  1. tom02

    tom02 Fire Starter

    Im doing a 8 pound bottom round for a friend on saturday and he wants it shredded just like pulled pork. Ive read thats tough to do so i was thinking about letting it on the smoker four to five hours to get its smoke flavor and then putting it in the crock pot. Any suggestions?
  2. timberjet

    timberjet Master of the Pit

    Wrong cut of meat for that. It will end up dried out and crumbly. Get yourself a chuck roast. Save the round for med rare sammy slices. IMHO>

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