Addicted to BBQ - Bottom Round

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Dec 22, 2009, 11:01pm

Addicted to BBQ :: Recipes :: Recipe How-To Questions :: Bottom Round

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Topic: Bottom Round (Read 333 times)

MikeW
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Bottom Round
« Thread Started on Jan 17, 2006, 3:07pm »

Hi folks my name is Mike and I just picked up a real nice 5 Lb. CAB bottom round roast. My plan is incomplete. I will be smoking it in a ceramic cooker to about 140 deg. Internal. When it is cooked I will give it a good long rest and then slice very thin for sandwiches. My dilemma is that I’m sure what the dome temp should be or if I should go direct or indirect. Any advice would be greatly appreciated.

Thanks in advance, Mike

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MikeW
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Re: Bottom Round
« Reply #1 on Jan 17, 2006, 3:11pm »

Sorry about that. It should read "I'm not sure what the dome temp. should be"

Thanks again, Mike

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Rumrunner
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Re: Bottom Round
« Reply #2 on Jan 17, 2006, 3:31pm »

Mike, I would sear it on all sides at 350-400° and then cook INDIRECT at 350° for the duration. Make sure to slice thin AGAINST the grain for best results.

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MikeW
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Re: Bottom Round
« Reply #3 on Jan 17, 2006, 6:29pm »

Thanks once again Mr. Rumrunner.

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MikeW
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Re: Bottom Round
« Reply #4 on Jan 22, 2006, 12:25pm »

Mr. Rumrunner:

Just wanted to let you know that I followed your advise re smoking the bottom round and it turned out fantastic. Sliced it very thin on my slicer and it makes for great sandwiches.

Thanks again, Mike

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