Bottom Round Roast

Discussion in 'Beef' started by cstover070304, Jan 21, 2013.

  1. I smoked a bottom round tonight for dinner. Rubbed with mustard and then my homemade rub. Setup overnight in the fridge. Smoked it with hickory chips at 225 for two hours and then bumped up to 275 til 147 internal temperature. Pulled and rested for 40 mins while I made sone au jus. I don't have a slicer so I tried as best as I could to make it thin.

    After setting over night.

    In the smoker with carrots and onions below.

    After being smoked while resting.

    After sliced.

    It was fantastic. I wished pulled a few degrees earlier, maybe 140-142. But it was good.
     
  2. Nice.  Was it tender?  How much per lb for that roast?
     
  3. It wad quite tender. It was around 3.5 lbs.
     
  4. Looks good!  [​IMG]   I've done a couple top rounds in my MES that came out great but haven't done any bottoms. I pull mine out around 135* IT. After seeing yours I may have to do one soon  [​IMG]
     
  5. looks great. i'm thinking french dip.
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice I like mine just the way you did it.
     
  7. well now you went and did it.[​IMG]. i bought a bottom round today.[​IMG] going to have french dips.[​IMG]

    happy smoken.

    david
     
  8. kathrynn

    kathrynn Smoking Guru OTBS Member

    I know my Hubby would love that.  May have to try this too!

    Looks delish!
     
  9. wneill20

    wneill20 Fire Starter

    Very nice, i always pull mine at 130* it will always raise 5* or 10* while resting.
     
  10. now look what you made me do.[​IMG]  sorry but you posted pics. now i had to cook one my self.


    bottom round seasoned up. ready to go.

    david

    SmokingMeatForums.com  › Galleries  › themule69's Photos  › bottom round, french dips
     
    Last edited: Jan 24, 2013
  11. How long do you leave veggies underneath? Any good recipes to make the au jus? I'm going to attempt this Saturday but was planning on skipping the veggies and au jus but looking through some of these posts makes me think I can't skip that step.
     
  12. Here you go man - this is an au jus recipe from Chef Jimmy J & it is very good  [​IMG]

    Chef Jimmy's Au Jus

    1- Lg Onion

    4-5 Carrots

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, THEN add

    4-6 Cups Beef Broth

    2 Tbs Tomato Paste

    1/2 tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bay leaf

    Finish the Smoking process to the IT you want. While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat. The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. Serve the sliced Beef Au Jus or thicken the Jus to make Gravy
     

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