Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Bottom Round roast suggestions
ElkhornHusker
Posts: 493
From what I have researched I should smoke it with the following plan:
Set smoker at 225 - 250 degrees, pull at internal temp 120-135 degrees, tent for 1 hour, refrigerate overnight, slice thin across the grain.
Does this sound right? Or other suggestions?
Set smoker at 225 - 250 degrees, pull at internal temp 120-135 degrees, tent for 1 hour, refrigerate overnight, slice thin across the grain.
Does this sound right? Or other suggestions?
Elkhorn, NE
1 large egg
28" Blackstone
Akorn Jr.
1 large egg
28" Blackstone
Akorn Jr.
Categories
- All Categories
- 184K EggHead Forum
- 15.8K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum