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?
bottom round question???
- Thread starter tom02
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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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