bottom round roast

SmokinJ

Hello all ,

I just bought a bottom round roast . I never did a roast on the egg . I was either going to grind it for burgers or roast it indirect at 325 until internal temp hit 265. Any suggestions.

Thanks

Richard Fl

265 a typo?

here is a thought.

Beef, Roast, Eye of Round, Richard Fl


INGREDIENTS:
1 4 Lbs Eye of Round, leave fat cap on
Marinade:
MANY Cloves Garlic, Sliced into quarters
1 Cup Burgandy Wine, Cheeper the Better
1 Cup Italian Salad Dressing
2-3 Tbs Black Pepper
1-2 Tbs Garlic Powder
1-2 Tbs BGE Green Garlic & Pepper Seasoning
Wondra Gravy Mix




Procedure:
1 Took a Jaccard meat tenderizer and pierced the meat several times from all sides. Then cut several pockets for the garlic slivers. Sprinkle with black pepper and BGE garlic & pepper seasoning and then place in a gallon Ziploc bag and into the refrigerator for a few hours or overnight. Let sit on the counter for a few hours to warm up or as I did drop into the spa for 45 minutes @101°F. Temperature got up to 68°F.
2 Placed in a round pan about 1 1/2 inches deep and layered slices on onions, carrots and mushrooms. Placed the roast on the top of veggies and seasoned again with black pepper and BGE garlic & pepper seasoning. Inserted thermometer horizontally into center and placed of small BGE.
BGE Set-up:
1 Set small BGE up indirect with applewood for smoke, bottom indirect with pan 1/2 full water for heat diffusion. 350°F. Grid, then the pan with the veggies and meat. Took the remaining marinade and added 2 packages of Au Jus gravy mix and 1 more cup of water and 1 cup of red burgandy. Filled the pan with the veggies up 2/3 and set on the BGE for about 1 1/2 hours. Pulled at 125°F, next time will pull at 120°F. Covered meat with aluminum foil and drained the veggies. Took the juices and left over marinade and added some gravy flour mix, Wondra and made the gravy. On the side did some smashed potatoes.
2 Would have some pictures, but the ones I took were messed up by an aperature that did not fully open. Sorry no pictures this time.


Recipe Type
Beef, Main Dish, Sandwich

Recipe Source
Source: BGE Forum, Richard Fl, 2008/05/01

SmokinJ

Thanks. Yes that was a typo I meant 165.

Rooster K

250 dome raised grid with oak for smoke until internal 120. Rest and bump temp up to 500 sear out side. Slice very thin. My Wife likes this better then Prime Rib.

Richard Fl

I think it will be kinda dry at 165. 120-125 and make sammies.

SmokinJ

Thanks. Maybe I will try and pull sooner. The wife and kid dont like amy pink , they like it done. Hopefully it will be ok at a higher internal temp.