Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Great rub for bottom round roast

Between the next two weekends we will be cooking over 500 pounds of bottom round for two events at the firehouse. Instead of buying pre made rub was looking for ideas on a homemade rub.

If I remember correctly I cooked a brisket a while back and used travis' rub which was equal parts peppercorn, garlic powder and sea salt ground up. It was good.

Any suggestions will be greatly appreciated.

PS I wish we had an egg big enough to cook it on. Maybe when the trailer mounted 5xl comes out I can convince the firehouse how bad we need it.
·

Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    Don't seem like many comments on this --  500 pounds of beef is a pretty big investment.  Considering many brisket recipes are seasoned with nothing more than salt and course pepper, i don't know why that wouldn't work and suite everyone's taste buds??  My $ .02 
    ·
  • FiremanyzFiremanyz Posts: 595
    Help need a few ideas as I am going to buy spices in the morning

    Thank you
    ·
  • GA_DawgsGA_Dawgs Posts: 273
    edited May 2013
    Depends how you are cooking it. But things that play well with beef are rosemary, garlic, onion, coriander seeds, mustard seeds, cocoa powder, mushroom powders, coffee, thyme, oregano, parsley, ground chilis. Honestly, a good brisket rub will work if you are doing low and slow or you can play with some of the things I mentioned and make your own rub.
    ·
  • FiremanyzFiremanyz Posts: 595
    We are cooking it on a large smoker. It is an old 500 gallon LPG tank. It normally takes us about 10 to 12 hours to cook 250 pounds.
    ·
  • MrossMross Posts: 335
    I used a commercial Greek rub on the last I did and it was excellent.
    Duncan, SC
    ·
  • Charlie tunaCharlie tuna Posts: 2,191

    You said "bottom round roast" and you are cooking it for 12 hours??  Is this intended on being pulled beef?

    I recently wanted to cook HAP's pulled beep recipe and he recommends chuck steak, i caught "bottom round roast" on sale and figured "it looked good and was on sale?" .  Big mistake, twelve hours later it went in the garbage!  It just wouldn't pull, it just cooked itself into a log!!

    ·
  • FiremanyzFiremanyz Posts: 595
    No it is going to be used for sliced beef sandwiches.
    ·
  • Charlie tunaCharlie tuna Posts: 2,191
    That sounds like a long period of time to cook for sandwiches --  you only want to go like 125 degrees?
    ·
  • SkiddymarkerSkiddymarker Posts: 7,084
    This is a good rub for the cut you mention, from Amazing Ribs. I often add rosemary. 

    Great option for sammies. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
Sign In or Register to comment.