Smokin-It User Forum!
Recipes => Beef => Topic started by: AlinMA on September 25, 2016, 04:05:44 PM
-
A new twist on recording the results of Smokes.
Yesterday I Smoked a Bottom Round Roast and I recorded the process with my Phone, Igrill Mini and One Note. Any questions or interest let me know and I'd be more than glad to share.
Bottom line.....This was probably the juiciest roast ever.
-
Thats a great looking roast Al! I've not had my desired outcome with bottom round and normally wind up with a dry/drier turnout but yours looks really juicy.
Any special handling, brining or injection?
Your finish temp was 125?
-
Any special handling, brining or injection?
Your finish temp was 125?
Dave, The brine was as described in the comments.....I cooked it in 2 quarts of water and let it cool. I brought the brine up to 4 quarts by adding ice and then put in the roast.Into the fridge for 3 hours.
I pulled the roast from the smoker at 125, let it rest for 1/2 hour and then reverse seared on the Weber.......a longer rest would have retained more of the juices. I did not monitor the Temp. during the sear but my guess it went up to about 135.
I select roasts that are well marbled and usually have good luck regardless of the preparation. Great meat = great Q!
I hope this answers your questions?
-
Ooops :o
Sorry I overlooked the brine recipe in the attachment Al but thanks for sharing the info again!
-
Nice looking roast Dave!
-
Nice looking roast Dave!
Good looking indeed Bob but that's Al's roast ;)
-
Well,that may be true but it is still a good looking roast! 8) I think I needed more coffee...... :o
-
Looks good, Al, (and bet it tasted great!) but I'm kind of surprised at the depth of the gray ring. What temp did you smoke it at? If I smoke beef, it's no higher than 200, then a hot reverse-sear, and no gray ring. Just curious...
-
Looks good, Al, (and bet it tasted great!) but I'm kind of surprised at the depth of the gray ring. What temp did you smoke it at? If I smoke beef, it's no higher than 200, then a hot reverse-sear, and no gray ring. Just curious...
Looks like Al's specs photo shows his smoker temp was set to 225.
-
Looks good, Al, (and bet it tasted great!) but I'm kind of surprised at the depth of the gray ring. What temp did you smoke it at? If I smoke beef, it's no higher than 200, then a hot reverse-sear, and no gray ring. Just curious...
Kari is right. The temperature was set at 225.
The ring is more than twice the size that I normally see on beef. I suspect that the culprit is the Meat tenderizer that I used. I left the tenderizer on for 30 minutes prior to starting the smoke. Next time around I am going to cut the time in half and see if it reduces the size of the ring.
The ring aside, this turned out to be one of my better efforts!(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fsmokinitforums.com%2FSmileys%2Fdefault%2Fsmiley.gif&hash=361bb4e17f9af1bc035e40e991fb8f670d9c45cd)
-
Good to hear, Al! I didn't see the smoking temp because I couldn't get the spec picture to open - having internet problems last night! Just couldn't read it in the thumbnail... ??? Thanks, Kari - got it to open tonight!