Gene Brownson
TVWBB All-Star
This is usually done with a top round. At the time I couldn't get one from my butcher. He talked me into the bottom round and promised that I wouldn't be disappointed, and boy was he right. This was my first attempt on a pit roast on the 26.75 OTG
3.5lb bottom round
Rub
2 tbsp season salt
1 tbsp paprika
1 tsp garlic powder
1 tsp oregano
1/2 tsp black pepper
I put the rub on and wrapped it in plastic wrap for about 48 hours. I let it set out for about 1 1/2 hour before cranking up the CB gas grill and set it on high. I seared the outside, all the sides until thet were nice and dark and the flavor would be sealed in. While this was happening I fired up the kettle. After the sear which took about 15-20 minutes I placed it on the kettle fat side up. I cooked it on a high heat, around 400-425 for about an hour and a half. I checked the temp. with my NEW THEMAPEN, a life saver for a rookie like myself. I like it medium so I got lucky when I checked the temp. and found it was at 135. I pulled it off and wrapped it in aluminum foil and let rest for about an hour. Then I sliced it on the meat slicer. Put some on a bun with some good horse radish and spicy mustard. We had some left over for some great hot beef and gravy samiches
Hope you all enjoy! Obviously open to you own likins' and tastes
3.5lb bottom round
Rub
2 tbsp season salt
1 tbsp paprika
1 tsp garlic powder
1 tsp oregano
1/2 tsp black pepper
I put the rub on and wrapped it in plastic wrap for about 48 hours. I let it set out for about 1 1/2 hour before cranking up the CB gas grill and set it on high. I seared the outside, all the sides until thet were nice and dark and the flavor would be sealed in. While this was happening I fired up the kettle. After the sear which took about 15-20 minutes I placed it on the kettle fat side up. I cooked it on a high heat, around 400-425 for about an hour and a half. I checked the temp. with my NEW THEMAPEN, a life saver for a rookie like myself. I like it medium so I got lucky when I checked the temp. and found it was at 135. I pulled it off and wrapped it in aluminum foil and let rest for about an hour. Then I sliced it on the meat slicer. Put some on a bun with some good horse radish and spicy mustard. We had some left over for some great hot beef and gravy samiches
Hope you all enjoy! Obviously open to you own likins' and tastes