Bottom Round Flat

[Tony C.]

0kay as i have never smoked beef i got the above mentioned cut of beef thinking i was getting a packer brisket(didn't read the label)....doh!!! it's 13.64 pounds and looks like it has a nice fat cap on it(it's in cryovac). so tell me what if anything i can do with this cut in the WSM. i have 2 butts to do at the same time that will go on the top rack.

 

[Rusty Barton]

Here's what I did:

WSM BBQ'ed Beef Bottom Round Roast

 

[Tony C.]

i'll have to give that a whirl one day next week while i'm off. i decided i'm going to wally world tomorrow to get a brisket for sunday. having a big party for my boy's 3rd birthday and i want my 1st beef smoke to be the right cut of meat

 

[Tony C.]

is this cut too fatty for jerky?

 

[Rusty Barton]

Here's a recipe using bottom round to make jerky:

Kevi's Jerky

 

[Tony C.]

so i cut it in half and vaccumed one down to freeze and have the other half on the WSM now at 230. when the roast reaches 160 i'll foil with some beef broth. if it turns out good i'll use the other half the same way in a week or 2, if not, i'll make jerky out of it.