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Discussion in 'Beef' started by whistlepig, Mar 16, 2012.
Not bad at all. Well worth it. I'll do this again.
Looks wonderful! What wood did you use and what internal did you pull it at? 130°? 135°?
I used Hickory wood. Foiled, toweled, and put in the cooler at 130 degrees and rested for an hour. Bottom round doesn't seem to be a popular cut but that's all they had. It's got me hooked on beef.
Looks great !
very nice job.
Looks great...... Perfect excuse to go get that meat slicer..... Slice it up real thin for roast beef and chow down on some sammies.....................
Looks good!...Did you make some Smokey Au Jus?...JJ
I didn't do the Smokey Au Jus although I do have your recipe saved and do want to try it. I have never had any luck cooking beef roasts and had low expectations on this one. I just figured it would turn out dry and tough. So I didn't put much effort in to it. I'm going to try it again with a different cut of meat and the Au Jus. Maybe a tri-tip or eye of round. Tri-tip seems to be popular.
Au jus or not, I sure wish that was my dinner plate tonight. Nice job. It looks beautiful.
that does look very good and moist. Well done
Good looking roast from where I am sitting - congrats
The roast looks great!