How do all,

I have quite possibly foolishly agreed to smoke a piece of beef for
work sunday night. I thought he would bring me a piece of chuck or some
other fatty lump of beef. No, he brings me a bottom round roast. What the
heck do I do with this? I plan on doing a boston butt and a brined turkey
breast also. I have never done a round roast in the smoker before. It is
way lean so can I do the low and slow or do I need a different approach?

--
Harry in Iowa

Still wondering why I'm so panic stricken.

"Harry in Iowa" > wrote in message
. 136...
> How do all,
>
> I have quite possibly foolishly agreed to smoke a piece of beef for
> work sunday night. I thought he would bring me a piece of chuck or some
> other fatty lump of beef. No, he brings me a bottom round roast. What the
> heck do I do with this? I plan on doing a boston butt and a brined turkey
> breast also. I have never done a round roast in the smoker before. It is
> way lean so can I do the low and slow or do I need a different approach?
>
> --
> Harry in Iowa
>
> Still wondering why I'm so panic stricken.

Someone here will probably give you a better answer and more help, but a
bottom round roast isn't usually barbecued. It's a tough but lean piece of
meat better suited to cooking with moist heat, ie. pot roast or brazing.
See http://www.foodsubs.com/MeatBeefRound.html

If you feel that you have to attempt to smoke it, I'd consider going to my
butcher and asking for a generous amount of pork fat to wrap the meat in.
You could also "lard" it, by inserting pork fat into the meat - cut slim
pockets and insert fat in several places.

Another thought is to cut it into London Broil pieces, hit it hard with a
Jaccard to tenderize (or break the grain with a pair of forks by inserting
them together then pulling them apart), then cook it over a hot smoky fire
until medium-rare.

The danger of offering to cook meat for friends is that they have no idea
what's involved and you wind up in situations like this.

Jack Curry
-good luck-

"Jack Curry" <Jack-CurryRemove > held forth in
:

>
> "Harry in Iowa" > wrote in message
> . 136...
>> How do all,
>>
>> I have quite possibly foolishly agreed to smoke a piece of beef
>> for
>> work sunday night. I thought he would bring me a piece of chuck or
>> some other fatty lump of beef. No, he brings me a bottom round roast.
>> What the heck do I do with this? I plan on doing a boston butt and a
>> brined turkey breast also. I have never done a round roast in the
>> smoker before. It is way lean so can I do the low and slow or do I
>> need a different approach?
>>
>> --
>> Harry in Iowa
>>
>> Still wondering why I'm so panic stricken.
>
> Someone here will probably give you a better answer and more help, but
> a bottom round roast isn't usually barbecued. It's a tough but lean
> piece of meat better suited to cooking with moist heat, ie. pot roast
> or brazing. See http://www.foodsubs.com/MeatBeefRound.html
>
> If you feel that you have to attempt to smoke it, I'd consider going
> to my butcher and asking for a generous amount of pork fat to wrap the
> meat in. You could also "lard" it, by inserting pork fat into the meat
> - cut slim pockets and insert fat in several places.
>
> Another thought is to cut it into London Broil pieces, hit it hard
> with a Jaccard to tenderize (or break the grain with a pair of forks
> by inserting them together then pulling them apart), then cook it over
> a hot smoky fire until medium-rare.
>
> The danger of offering to cook meat for friends is that they have no
> idea what's involved and you wind up in situations like this.
>
> Jack Curry
> -good luck-
>
>
>
Maybe a modified london broil approach. I am doing a boston butt which
will provide a lot of fat. I could put it under the butt AND wrap in
bacon. Maybe in a pan to contain drippings also. Do you think that might
help?


--
Harry in Iowa

desparate for ideas.

"Jack Curry" <Jack-CurryRemove > held forth in
:

>
> "Harry in Iowa" > wrote in message
> . 136...
>> How do all,
>>
>> I have quite possibly foolishly agreed to smoke a piece of beef
>> for
>> work sunday night. I thought he would bring me a piece of chuck or
>> some other fatty lump of beef. No, he brings me a bottom round roast.
>> What the heck do I do with this? I plan on doing a boston butt and a
>> brined turkey breast also. I have never done a round roast in the
>> smoker before. It is way lean so can I do the low and slow or do I
>> need a different approach?
>>
>> --
>> Harry in Iowa
>>
>> Still wondering why I'm so panic stricken.
>
> Someone here will probably give you a better answer and more help, but
> a bottom round roast isn't usually barbecued. It's a tough but lean
> piece of meat better suited to cooking with moist heat, ie. pot roast
> or brazing. See http://www.foodsubs.com/MeatBeefRound.html
>
> If you feel that you have to attempt to smoke it, I'd consider going
> to my butcher and asking for a generous amount of pork fat to wrap the
> meat in. You could also "lard" it, by inserting pork fat into the meat
> - cut slim pockets and insert fat in several places.
>
> Another thought is to cut it into London Broil pieces, hit it hard
> with a Jaccard to tenderize (or break the grain with a pair of forks
> by inserting them together then pulling them apart), then cook it over
> a hot smoky fire until medium-rare.
>
> The danger of offering to cook meat for friends is that they have no
> idea what's involved and you wind up in situations like this.
>
> Jack Curry
> -good luck-
>
>
>
Maybe a modified london broil approach. I am doing a boston butt which
will provide a lot of fat. I could put it under the butt AND wrap in
bacon. Maybe in a pan to contain drippings also. Do you think that might
help?


--
Harry in Iowa

desparate for ideas.

"Harry in Iowa" > wrote in message
>
> No, he brings me a bottom round roast. What the
> heck do I do with this? I plan on doing a boston butt and a brined turkey
> breast also. I have never done a round roast in the smoker before. It is
> way lean so can I do the low and slow or do I need a different approach?

I've done them, but not quite like bbq. Season it and smoke it at a higher
temperature. Unlike bbq, it does not need a very long cook time. I'd take
it off at about 145 or so and slice it very thin. If you have a slicer, I'd
do it closer to a luncheon meat thickness as opposed to a steak thickness.
It can be very tasty that way.

It also freezes well. Cut it into three of four good meal sized pieces and
you have cooked meat for a quick dinner in the future.
Ed