"Reg" > wrote in message
...
> Abe wrote:
>
>> I've been having success with my WSM slow smoking pork ribs, and would
>> like to try a beef roast.
>>
>> My store has a good sale on bottom round roast. Average size is 4-5
>> pounds.
>>
>> Does it make good BBQ?
>
> It's not something I'd serve as a main dish to company, put it
> that way. It's good in cold roast beef sandwiches though.
> I'd make medium rare roast beef out of it.
>
> Season it and brown it well on all sides. Smoke it at 250 F
> until no higher than 135 F internal temp. Slice it thinly
> as possible against the grain.
>
> I usually don't serve it warm. I refrigerate it before
> slicing.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>
Bottom round is too tough and fatty to cook rare, and it's dry when cooked
completely. It's loaded with fat. You better take a double dose of your
statin on that day. For that reason it's best browned, and slowly braised in
the oven. The French lard bottom round and braise it long and slow to make
the "daube of larded bottom round" Marcel Proust wrote about and longed for
it when he couldn't have it frequently. It can be browned on the grill, but
then you lose the additional flavor from deglazing the pan. The tri tip
roast is a reasonable cut for browning and slow roasting on the grill to
medium rare. Even that's a bit fatty when roasted rare.
Kent