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Bottom Round Better than standing Rib!

Rooster KRooster K Posts: 416
edited 7:58AM in EggHead Forum
While I was researching Pit beef this morning I came across this America’s Test Kitchen Recipe for Round Roast. The recipe was very simple first salt roast with 4 TBS of Kosher salt and let sit in fridge for 24 hours(I only salted for 8 hours). They seared it in pan and then roasted it at 220 until the internal temp was 115 then they shut the oven off until the internal temp was 130. Rested and sliced. I modified this to the egg. I went 200 direct raised grid with a chunk of maple. Pulled at internal temp of 120.
Bumped the temp up to 550 and did a good sear. Let it rest for 10 min. I sliced it in ¼ inch slices. Man was this good. The low temp cook made it quite tender.


  • Looks great. Nice and juicy tender. :)
  • RRPRRP Posts: 21,814
    That looks GREAT, Seth! Thanks for sharing your eggperience! We're having ka-bobs very shortly that I made with a flat iron steak - hope we don't end up with shoe leather!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • HooterHooter Posts: 127
    Looks great. I did a pit beef a couple of days ago and used a bottom round also. Cooked direct at 375 for almost 2 hours to 135. Turned out good but could have used a bit more char.
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