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Bottom Round

Unknown
Unknown
edited November -0001 in EggHead Forum
Hello to Everyone! I've been egging now for a little over a year. Man do I love it. Beer consumption is way way up though. Wife doesn't love that! Oh well. I do!!
Has anyone ever done a bottom round roast? I'm doing one right now and just hope it tastes as good as it looks. Basically prepped it like I would a steak with a mustard rub and kosher salt and added some chopped bacon and dried minced onion. Looks awesome. I'm doing this bottom round because it was the first thing I saw when I opened the fridge. Has anyone else ever done one? What would be the recommended cooking method. It's been on two hours now at around 250 to 260 dome. Thanks for the info!!
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Comments

  • Toy Man
    Toy Man Posts: 416
    A bottom round is tough piece of meat. [p]I have only cooked them in a crock pot.[p]Let us know how it turns out.[p]
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  • Unknown
    Unknown
    Toy Man, The bottom round turned out pretty darn good after about 7 hours indirect at 275 to 300. Probably could have used a few more hours on the Egg but it was getting late and I was getting hungary. We sliced it thin and put it on some romaine lettuce and topped with vidalia onion dressing. Good eats. TTYL Brunomax

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