Mike Coffman
TVWBB Olympian
I picked up a 4 pound bottom round roast the other day. Yesterday I injected it with Butchers
Prime injection with 2 tablespoons of Fine Swine and Bovine added. This morning I took it out of
the marinade, dried it off and let it sit while I made up some rub.
I am using Meathead’s Mrs. O’Leary’s Cow Crust on this roast. I covered the roast with EEOO and
applied the rub. I put it back into the refrigerator for the next few hours.
Out of the refrigerator and coming up to room temperature while I get the Weber Performer ready.
Put onto the Weber Performer using my charcoal basket. 17 unlit coals in the basket and covered
with 8 lit ones. I also added 1 chunk of mesquite to the fire. I am going to cook this at a fairly
low temp as I have found with the tougher cut of meats it seems to help.
After an hour and 45 minutes the roast was at 120 internal temp. I did a reverse sear on the roast
to get some good crust. I pulled the roast off the grill at 132 internal and wrapped in foil for the
next hour.
I cut it in half where the grain changes to a different angle.
All sliced up and ready for some sammies!
My sammie on an onion bun with some hot horseradish mustard and provolone cheese.
This was a real tender, juicy and flavorful roast. I am not sure exactly what made it come out this
good but I am not going to change anything the next time I do one. I should have plenty of roast
beef sammies this week to keep me happy! I need to add that my pit temperature stabilized at 230
with the bottom vent open a little less than ¼ inch and the top vent all the way open. I added 8
more briquettes and 1 chunk of wood at the hour mark.
Thanks for looking!
Prime injection with 2 tablespoons of Fine Swine and Bovine added. This morning I took it out of
the marinade, dried it off and let it sit while I made up some rub.
I am using Meathead’s Mrs. O’Leary’s Cow Crust on this roast. I covered the roast with EEOO and
applied the rub. I put it back into the refrigerator for the next few hours.
Out of the refrigerator and coming up to room temperature while I get the Weber Performer ready.
Put onto the Weber Performer using my charcoal basket. 17 unlit coals in the basket and covered
with 8 lit ones. I also added 1 chunk of mesquite to the fire. I am going to cook this at a fairly
low temp as I have found with the tougher cut of meats it seems to help.
After an hour and 45 minutes the roast was at 120 internal temp. I did a reverse sear on the roast
to get some good crust. I pulled the roast off the grill at 132 internal and wrapped in foil for the
next hour.
I cut it in half where the grain changes to a different angle.
All sliced up and ready for some sammies!
My sammie on an onion bun with some hot horseradish mustard and provolone cheese.
This was a real tender, juicy and flavorful roast. I am not sure exactly what made it come out this
good but I am not going to change anything the next time I do one. I should have plenty of roast
beef sammies this week to keep me happy! I need to add that my pit temperature stabilized at 230
with the bottom vent open a little less than ¼ inch and the top vent all the way open. I added 8
more briquettes and 1 chunk of wood at the hour mark.
Thanks for looking!
