Smoking a Bottom Round

[andrew82]

Man I gotta try this! Looks good!

 

[Cabanaboy62]

If i want to do a complete smoke with a bottom round what internal temp should I bring it up to if i want to shred it?

If i want to do a complete smoke with a bottom round what internal temp should I bring it up to if i want to shred it?

I smoke mine to 197 and Cut to half inch slices against the grain. The slices will shred easily but I pull apart to small chunks that add body but melt nicely when being devoured. Very Important... I smoke it in a small pan and reserve the juices as a lean roast needs the juices added back in or it will be slightly dry. This turns out delicious and I will never smoke a roast to “Slice Thinly” temps again! Another Important note; Anything smoked over 170* will “Stall” around 165* as a small fiber roast. This stall can last for 4-6 hours so a 3# round roast can take longer to smoke than an 8# brisquet. I get around this by Souv vide method. 6 hours at 200* Saturday afternoon, fridge overnight and smoke for 6 hours Sunday afternoon to reheat and bark up. I just saved you from extreme anguish there! Lol. Remember to reserve the juices!