Beef bottom round on smoker

[mtmuley]

Anybody done this? Tips and do's or don'ts. ? mtmuley

 

[Ought Six]

I’ve done it. Can be really good if it has decent fat. I cook it exactly like I would a brisket.

 

[mtmuley]

I’ve done it. Can be really good if it has decent fat. I cook it exactly like I would a brisket.

Internal temp to 135 or so? mtmuley

 

[Ought Six]

Internal temp to 135 or so? mtmuley

That’s if you’re trying to make it more like a roast or steak… which you can do, may be tough with that cut. I’ve done it that way too, just depends on what you’re looking for.

Brisket style, I smoke to 160-165 internal, wrap with beef broth (can also add Dr Pepper or Coke, or other liquid you want, if you got it) and cook to 205 internal, then rest. Will be more tender. If you go over 205 internal, it’ll fall apart and pull like pulled beef as well. Just depends on what you’re looking for.

I’m putting 3 racks of St. Louis style on at this moment.

 

[Jnasa]

Like Ought Six said depends what you are after. Bottom round smoked right can make a decent brisket substitute. If you want more of a roast beef cook to a medium rare and slice thin though.

Both ways can be good

 

[Nick87]

How was it?

 

[mtmuley]

How was it?

Not bad. Sandwiches last night, burritos tonite. Going forward with beef on the Traeger I am going to use cuts with more fat content. mtmuley