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The tale of a Bottom round roast

 
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Tue May 19 09 6:18 am    Post subject: The tale of a Bottom round roast Reply with quote

This was a 3lb'r nice fat cap on 1 side. Simple prep: rosemary, salt, pepper, and garlic powder. Used Ryal Oak briquettes. Oak, maple, and few small sticks of cherry. I also smoked a spatchcocked chicken that is going into some enchiladas, and a pot of chicken noodle soup. So on to the pics.

on the board.

light mustard slather and the above ingredients.

smoker doing its thing. note the very light blue smoke.

she was protecting the roast since it finished early.

the money shot. I pulled it at *138. it rested for 1.5 hours. I really liked this. The au jus from the drippings as it rested was good enough to drink. No pics of the bird, it was simple since its going into other stuff. We have enough leftovers for cheesesteak sandwiches this week.
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RubThatButt
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Joined: 05 Oct 2008
Posts: 689

PostPosted: Tue May 19 09 8:21 am    Post subject: Reply with quote

That looks really really good. Nothing like beef off the smoker.

You also have quite a cute security system there. Very Happy

Was she told to shoot the first person trying to get in the cooler? Laughing Laughing

Very nice job!
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada

PostPosted: Tue May 19 09 8:33 am    Post subject: Reply with quote

Nice work Oregon smoker,that bottom round looks real tasty. Very Happy
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k.a.m.
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Joined: 12 Dec 2007
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Location: Southeast Texas.

PostPosted: Tue May 19 09 10:46 am    Post subject: Reply with quote

Oregon smoker, awesome job on the roast Smile I bet that is gonna make some mighty tasty sandwiches, and thats a cute pic of your daughter thanks for sharing and nicely done my man Smile
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Fatrat
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Joined: 24 May 2008
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Location: Lockport, Il

PostPosted: Tue May 19 09 12:20 pm    Post subject: Reply with quote

Security indeed, bet she wouldn't share a bite of her dinner ...lol

Great job on the bottom round, always a nic3e chunk of meat.

Ray
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Beertooth
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Joined: 03 Nov 2007
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Location: Central Washington

PostPosted: Tue May 19 09 1:16 pm    Post subject: Reply with quote

Great looking roast! I have only smoked beef a couple of times and I love it.

Nice job. Looks very tasty!
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p8ntballrman
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Joined: 26 Oct 2008
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Location: Oregon

PostPosted: Wed May 20 09 1:19 am    Post subject: Reply with quote

Hey OS..... great looking roast man....looks very tender.... should be great on those sammies..



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RubThatButt
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Joined: 05 Oct 2008
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PostPosted: Thu May 21 09 8:40 am    Post subject: Reply with quote

I picked up one of these today. Very Happy

You said it finished early so I am guessing that you mean it was done before the bird. Shocked

How long did yours cook and at what temp?

Thanks!
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Oregon smoker
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Location: Portland, OR

PostPosted: Thu May 21 09 9:31 am    Post subject: Reply with quote

thanks guys!
i cooked it at *250 for about 2 hrs. i took it to *138 internal. i highly suggest just a thin mustard slather, salt, pepper, garlic powder, and finely chopped fresh rosemary for the rub. it rested for for an hour and a half due to dinner guests being fashionably late, should have only been 30 minutes. i cooked it fat side up. rested it fast side up and ended up with a little more than a cup of meat juices for the au jus.
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