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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

beef boneless bottom round roast advice requested

edited November -1 in EggHead Forum
Hello, my wife brought home a 4lb Boston butt, and a beef boneless bottom round roast,it weighs 3lbs. I had planned to do the butt similar to Eldar Wards instructions, as I have before, but I don't have a clue how to even start the beef. Can someone point me in the right direction? Any help will be appriciated. I need to know ideal dome temp, ideal internal meat temp, and any rubs or marinades that that you might suggest. Is this meat best for sandwiches or good with gravy poured oger it, or - I'm lost. Thank you for any responses.PS. Any clue on cooking times with the temps you have recommended?