Center Cut Bottom Round..What to do??

Discussion in 'Beef' started by danbono, Nov 4, 2014.

  1. danbono

    danbono Master of the Pit OTBS Member

    Hi All I have a 4# Center Cut Bottom Round of Roast Beef.. Now what to do with it? I'm also going to do a rack of St Louie, to keep the roast company. All the threads I've read so far say to smoke till IT 145*. I'm not crazy about rare beef, more of a med/well guy. What to do? Smoking on COS.Will post pics when I smoke.

    Thanks Dan
     
  2. venture

    venture Smoking Guru OTBS Member

    For a well done guy, huh?

    How about curing it and see what kind of lean pastrami it would make?

    Good luck and good smoking.
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Or dried beef. But i am a cure hog.
     
  4. danbono

    danbono Master of the Pit OTBS Member

    Hi All

    I want to do it like a roast beef so I can have it with mashed potatoes and gravy. What  temp should I pull it off at? Foil or NO foil?

    Thanks Dan
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Dan, morning... Pull it at 135 ish.... then you can nuke it for dinners and finish it to your desired doneness.... I like it rare and slice thin for sammies and vac-pack for later use... I don't foil.... rotate periodically... I smoke them at 200 ish overnight.... 4-6 hours of smoke at 120-140....
     
  6. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Da
    Instead of nuking it, just put the slices in the pan with the gravy and bring it up to temp that way.  Make sure that the gravy is warm, not hot and simmering.
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yep , all sorts of ways to get what you want...

    For Med.-Well , IMHO , I would go to 135*F IMT(as Dave says),  and slice and vac=pac it . Make gravy with drippings and place a bit in each pack with the sliced Beast . When ready to eat, simply boil it to temp. and enjoy.

    The boiling will get it to Med-well.

    Have fun and . . .
     
  8. venture

    venture Smoking Guru OTBS Member

    The old restaurant guy in me would go for the gravy or au jus method of bringing up a more rare cut.

    I just don't like the combination of meat and the microwave.

    Good luck and good smoking.
     

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