Bottom Round Roast with Q-View

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toby bryant

Smoking Fanatic
Original poster
Nov 19, 2011
370
21
Canal Winchester, Ohio
Giant Eagle had bottom round roast buy 1 get 1, so I thought I would try my hand at smoking them. This will be my first time smoking roast on the Kamado
Kooker so be kind, lol. Just kidding, any feedback is most appreciated.

Here are the roasts trimmed, rubbed lightly with olive oil, and coated with Montreal steak and coarse black pepper.

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More pics tomorrow.

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Red potatoes, carrots, salary, onions, and hold garlic cloves seasons with Chophouse rub.
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Cowboy lump and 4 good sized Hickory chunks, in the Kamado Kooker
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250° here we go!
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Just off the smoker
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Veggies and au jus
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How did we do?
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Dinner time
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Thanks for looking everyone! I cooked the roasts to an internal temp of 150°. My father-in-law has an issue with rare meat :confused: but it still turned out pretty tasty. I will definitely do this again, but pull at 130°, cool and slice thin for sammies.

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How long for the veggies & the roast. GOODS GREAT. I will try this one. Thanks
 
Last edited:
Nice Q!


Did it turn out as tender as you would have liked?

It was fairly tender considering it was bottom round and I cooked it 15 - 20° past what I would have for me and the wife. Definitely had to keep the slices thin, thicker the slice the tougher it got.

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I used the leftover smoked broth the next day in a crock pot of pinto beans with diced onions and lots of black pepper, best beans I ever made. Might be smoking some broth the night before beans from now on.

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Sometimes the left over bits make a great next meal! We salvage drippings, boil down bones, and make some fantastic soups, sauces, at less than half the price of store bought and a bunch healthier!
 
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