Had a bottom round roast i bought on sale for some Italian beef sandwiches. can this be cooked HH 375ish instead of 230 ish seemed most searches showed pulling it when internal was 140-145 so it didn't get real tough then foil for an hour. sliced thin when cooled? i know its not the best choice of meat just figured it would be worth a shot any suggestions smoker is warming up
HH method bottom round for italian beef
- Thread starter G.Siek
- Start date
timothy
TVWBB 1-Star Olympian
I'd say give it a shot. I use BR for biff sammys and I usually go 250-275 sometimes 300.
I wouldnt foil tite for an hour, just tent it loosely and let it cool so carryover heat doesnt overcook it.
Nice thing about smoking in the winter, you can just leave the tented roast outside to cool quickly.
HTH
Tim.
I wouldnt foil tite for an hour, just tent it loosely and let it cool so carryover heat doesnt overcook it.
Nice thing about smoking in the winter, you can just leave the tented roast outside to cool quickly.
HTH
Tim.
The wind is brutal today had to slip a box around smoker its holding 300 meats up to 90 internal already i'll post update on how it turn out just a salt pepper and garlic rub. its well underway had a turkey breast that went on rotisserie instead of smoker so kids can eat sooner than later.