Is a beef bottom round roast a good meat to smoke? I know it is good for
jerky, but checking my friend google, I do not see that it is good for
Low and slow on a smoker. I hope that I can get some advice that it is
good for lo-n-slow cooking. It is now buy 1 get second free at my local
store. I enjoy deals like this, but only if I can use the meat in a way
that I like.

Happy Q'en
BBQ

bbq wrote:

> Is a beef bottom round roast a good meat to smoke? I know it is good for
> jerky, but checking my friend google, I do not see that it is good for
> Low and slow on a smoker. I hope that I can get some advice that it is
> good for lo-n-slow cooking. It is now buy 1 get second free at my local
> store. I enjoy deals like this, but only if I can use the meat in a way
> that I like.

It's going to be on the tough side. You'll need to slice it against the grain
very thinly. The highest internal temp I would cook it to is 130-135 F.

It would also help make it more tender if you dry age it. I posted
recently on how I go about it, although there are other ways of doing
it.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg,

I'm a newbie/tyro/knownothing.

Could you please explain your post? I thought that if you cooked to 200F
then the connective tissue went away. (Collagen/cellulite -- oops, wrong
group. <g> -- breakdown above 170F)

Why would you only cook to 135F?

Barry

"Reg" > wrote in message
om...
> bbq wrote:
>
> > Is a beef bottom round roast a good meat to smoke? I know it is good for
> > jerky, but checking my friend google, I do not see that it is good for
> > Low and slow on a smoker. I hope that I can get some advice that it is
> > good for lo-n-slow cooking. It is now buy 1 get second free at my local
> > store. I enjoy deals like this, but only if I can use the meat in a way
> > that I like.
>
> It's going to be on the tough side. You'll need to slice it against the
grain
> very thinly. The highest internal temp I would cook it to is 130-135 F.
>
> It would also help make it more tender if you dry age it. I posted
> recently on how I go about it, although there are other ways of doing
> it.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

In ,
barry > typed:
>
> "Reg" > wrote in message
> om...
>> bbq wrote:
>>
>>> Is a beef bottom round roast a good meat to smoke? I know it is good for
>>> jerky, but checking my friend google, I do not see that it is good for
>>> Low and slow on a smoker. I hope that I can get some advice that it is
>>> good for lo-n-slow cooking. It is now buy 1 get second free at my local
>>> store. I enjoy deals like this, but only if I can use the meat in a way
>>> that I like.
>>
>> It's going to be on the tough side. You'll need to slice it against the grain
>> very thinly. The highest internal temp I would cook it to is 130-135 F.
>>
>> It would also help make it more tender if you dry age it. I posted
>> recently on how I go about it, although there are other ways of doing
>> it.
>>
>> --
>> Reg email: RegForte (at) (that free MS email service) (dot) com

> Reg,
>
> I'm a newbie/tyro/knownothing.
>
> Could you please explain your post? I thought that if you cooked to 200F
> then the connective tissue went away. (Collagen/cellulite -- oops, wrong
> group. <g> -- breakdown above 170F)
>
> Why would you only cook to 135F?
>
> Barry


Bottom round is *not* a fatty meat and cooking it that long will make it into shoe
leather.
Cooking to the higher internal temps only works on the fattier meats like pork
shoulders/butts or brisket.

BOB

"barry" wrote
>
> Could you please explain your post? I thought that if you cooked to
200F
> then the connective tissue went away. (Collagen/cellulite -- oops,
wrong
> group. <g> -- breakdown above 170F)
>
> Why would you only cook to 135F?
>
> Barry

<snip>

Barry, you said the magic words, "connective tissue/collagen". Beef
round
has very little if any connective tissue. Therefore it does not
respond to
low and slow as does a pork shoulder or ribs. If you don't like rare
or
medium rare, don't buy "round" for the grill or pit.

Brick (Been there, done that. It was ugly)

barry wrote:
>
> Reg,
>
> I'm a newbie/tyro/knownothing.
>
> Could you please explain your post? I thought that if you cooked to 200F
> then the connective tissue went away. (Collagen/cellulite -- oops, wrong
> group. <g> -- breakdown above 170F)

That's the problem with bottom round, there is essentially no internal
fat or connective tissure. It's a solid piece of muscle.

> Why would you only cook to 135F?

Bottom round that is cooked to rare/medium rare can be thin sliced and
still be edible, although a tad chewy.




Brian Rodenborn

In article >,
lid says...
> barry wrote:
> >
> > Reg,
> >
> > I'm a newbie/tyro/knownothing.
> >
> > Could you please explain your post? I thought that if you cooked to 200F
> > then the connective tissue went away. (Collagen/cellulite -- oops, wrong
> > group. <g> -- breakdown above 170F)
>
> That's the problem with bottom round, there is essentially no internal
> fat or connective tissure. It's a solid piece of muscle.
>
> > Why would you only cook to 135F?
>
> Bottom round that is cooked to rare/medium rare can be thin sliced and
> still be edible, although a tad chewy.
>
>
>
>
> Brian Rodenborn
>

The only thing I like bottom round for is goulash and swiss
steak.

Bill

bbq > wrote in message news:<wIgub.227625$HS4.1987118@attbi_s01>...
> Is a beef bottom round roast a good meat to smoke? I know it is good for
> jerky, but checking my friend google, I do not see that it is good for
> Low and slow on a smoker. I hope that I can get some advice that it is
> good for lo-n-slow cooking. It is now buy 1 get second free at my local
> store. I enjoy deals like this, but only if I can use the meat in a way
> that I like.
>
> Happy Q'en
> BBQ

I don't know if this is what your after, but hears what I've done with
botton round that works great.

Once in a whie I throw a round roast in the crockpot with some onion
soup for roast beef sandwiches later.

One day I was smoking some pork butts and I noticed I had a bottom
round roast sitting in the fridge. I threw it on the smoker with the
pork butts and took it off when the butts were done. I threw the
roast in the crockpot with onion soup mix and a cup of water
overnight. Te next day I shredded the roast(it fell apart) and served
the sandwiches. The results were fantastic.

d m

Bill wrote:

> The only thing I like bottom round for is goulash and swiss
> steak.


It makes decent sandwiches, not great. I often use it to make
sauerbraten. I even BBQed sauerbraten once. It worked fine. The long
vinegar soak really tenderizes the meat.




Brian Rodenborn

Thanks, guys.

Barry

"barry" > wrote in message
...
> Reg,
>
> I'm a newbie/tyro/knownothing.
>
> Could you please explain your post? I thought that if you cooked to 200F
> then the connective tissue went away. (Collagen/cellulite -- oops, wrong
> group. <g> -- breakdown above 170F)
>
> Why would you only cook to 135F?
>
> Barry
>
> "Reg" > wrote in message
> om...
> > bbq wrote:
> >
> > > Is a beef bottom round roast a good meat to smoke? I know it is good
for
> > > jerky, but checking my friend google, I do not see that it is good
for
> > > Low and slow on a smoker. I hope that I can get some advice that it is
> > > good for lo-n-slow cooking. It is now buy 1 get second free at my
local
> > > store. I enjoy deals like this, but only if I can use the meat in a
way
> > > that I like.
> >
> > It's going to be on the tough side. You'll need to slice it against the
> grain
> > very thinly. The highest internal temp I would cook it to is 130-135 F.
> >
> > It would also help make it more tender if you dry age it. I posted
> > recently on how I go about it, although there are other ways of doing
> > it.
> >
> > --
> > Reg email: RegForte (at) (that free MS email service) (dot) com
> >
>
>

Default User wrote:
> Bill wrote:
>
>> The only thing I like bottom round for is goulash and swiss
>> steak.
>
>
> It makes decent sandwiches, not great. I often use it to make
> sauerbraten. I even BBQed sauerbraten once. It worked fine. The long
> vinegar soak really tenderizes the meat.
>
>
>
>
> Brian Rodenborn

Brian,
You've been around here long enough for me to know who you are and to enjoy
reading your posts. Mind if I make a suggestion? "Default User" doesn't do
you justice. If you need a few suggestions for a better nom de internet, we
can help you out, as we did some time ago for Fosco Gamgee Whitfurrows, aka
"The Knife Guy." Of course if you're happy being Default User...who am I to
criticize?
Jack Curry

Jack Curry wrote:

> You've been around here long enough for me to know who you are and to enjoy
> reading your posts. Mind if I make a suggestion? "Default User" doesn't do
> you justice.

What's wrong with it? It's got a real "what the hell, he's been posting
for years but doesn't change the default ID, what up with that?" thing
going on.

It all started by me not wanting to be an enabler for my own bad habits.
I was supposed to get cracking and choose a newsreader. By being lazy
and not doing that, so I have to use Netscape, I don't get to set the ID
and or use .sig files or other enhancements.

Besides, I've posted enough to certain other groups that the
participants are quite comfortable with the moniker.




Brian Rodenborn

Jack Curry typed:
> Default User wrote:
>> Bill wrote:
>>
>>> The only thing I like bottom round for is goulash and swiss
>>> steak.
>>
>>
>> It makes decent sandwiches, not great. I often use it to make
>> sauerbraten. I even BBQed sauerbraten once. It worked fine. The long
>> vinegar soak really tenderizes the meat.
>>
>> Brian Rodenborn
>
> Brian,
> You've been around here long enough for me to know who you are and to enjoy
> reading your posts. Mind if I make a suggestion? "Default User" doesn't do
> you justice. If you need a few suggestions for a better nom de internet, we
> can help you out, as we did some time ago for Fosco Gamgee Whitfurrows, aka
> "The Knife Guy." Of course if you're happy being Default User...who am I to
> criticize?
> Jack Curry

Jack,

Brian has been "Default User" almost since there has been an internet. I'm not
sure anyone would recognise him with any other name.
Just my $.02

BOB

Default User wrote:
> Jack Curry wrote:
>
>> You've been around here long enough for me to know who you are and
>> to enjoy reading your posts. Mind if I make a suggestion? "Default
>> User" doesn't do you justice.
>
> What's wrong with it? It's got a real "what the hell, he's been
> posting for years but doesn't change the default ID, what up with
> that?" thing going on.
>
> It all started by me not wanting to be an enabler for my own bad
> habits. I was supposed to get cracking and choose a newsreader. By
> being lazy and not doing that, so I have to use Netscape, I don't get
> to set the ID and or use .sig files or other enhancements.
>
> Besides, I've posted enough to certain other groups that the
> participants are quite comfortable with the moniker.
>
>
>
>
> Brian Rodenborn

"Of course if you're happy being Default User...who am I to
criticize?"
Jack

bbq wrote:

> > It all started by me not wanting to be an enabler for my own bad habits.
> > I was supposed to get cracking and choose a newsreader. By being lazy
> > and not doing that, so I have to use Netscape, I don't get to set the ID
> > and or use .sig files or other enhancements.

> Using the Netscape newsreader you can use a .sig file. Edit/Account
> settings, check box for use this signature. I would guess the sig file
> would need to be in txt format, but do not know for sure.

You've misconstrued my point. I could use a .sig, and could set the user
ID to something else, but because I am still using NS due to sheer
laziness and procrastination on my part, I don't get to.

It's all very warped and nutty.




Brian Rodenborn