Outside Round - how

[Rob R.]

I bought a few whole Outside Rounds (aks bottom round??) late last summer while beef prices were dirt cheap (Western Canada). I had cut them up into 4-5 lb chunks for roasting. Since I now have a WSM, I'd really like to throw 3 them on there for pulled BBQ beef. I haven't found any references here to that cut, so I'm a little uncertain of my cooking strategy. They have flacks of fat running through them, but not nearly as much as a butt or brisket. I'm thinking I'll give them a rub the night before, then smoke them at 225 for 5-6 hours. To avoid having them dry out too much, I'll foil them to finish them off to (200?) internal temp.
Any comments / suggestions would be appreciated. Will they get tender enough to pull / shred?

 

[Larry Wolfe]

Rob,
I have cooked several round roast on my WSM. However not to the point of pulling/shredding. Everytime I have cooked them I have done them only for about three hours at 300/325 for sliced beef sandwiches. They come out pretty juicy and tender. I am sure you could cook them until they shred apart, but in my opinion even if you foiled them they would be way too dry. Try rubbing them with your favorite rub and cook until your desired doneness, then slice thin against the grain. But with that cut of beef anything more than a medium rare will start to get dry. Good luck.

 

[Rob R.]

Thanks for the input, that's what I'll do. I might keep one on long enough to get it that tender - I can moisten it with sauce if necessary.

Would it make any difference if I put these on the lower rack with a butt on the top rack? Would the drippings help keep the beef a bit more moist? I think it would also help with bark development - that's a big deal in my house.

 

[Jim Minion]

Ihave cooked a Bottom Round like a brisket but I foiled after putting smoke on it for a few hours 3 to 4 with beef stock or apple juice added. You can cook like that to desired texture without dring it out.
By starting out with smoke it gives it that added flavor print.
Jim