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Low and slow bottom round...

Sea2Ski
Sea2Ski Posts: 4,131
in EggHead Forum
for roast beef.

I have a whole (19.39 lb) bottom round roast still in the cyrovac.  Tomorrow morning, I plan on trimming it and cutting it into 3 separate pieces; 2 will be frozen for later and the other will be seasoned heavy with Dizzy Pig Red Eye, salt and pepper. That one will go on the egg, cooked at 225 indirect to about 120 internal. It will then rest for 10-15, and subsequently placed in the cold part of the fridge for a few hours. I will then slice it as thin as possible with the newly upgraded deli slicer for sandwiches throughout the week.

Never did this cook before with this cut of meat. Looking forward to trying this out. Anyone have first hand experience doing this?  Hopefully, I am not wasting my time....
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said:   Meat in bung is my favorite. 
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Comments

  • Sea2Ski
    Sea2Ski Posts: 4,131
    Picked my pieceimagerubbed down and on the egg....image
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looking forward to seeing the finished product.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Pulled at 122. Rested on counter for 20 mins and in the beverage refrigerator for a few hours before slicing. image
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looks good. Ready for some sliced pics.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I will consider this a successful cook. Sent 2 lbs home with my parents. imageimage
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looks good. How do you like that slicer? I'm in the market.
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    .
    theyolksonyou said:
    Looks good. How do you like that slicer? I'm in the market.

    Love it. I upgraded from a chef's choice after using the CC once. I am not disappointed in any way about doing that. This is a entry level, but commercial grade slicer. Easy as any other slicer at this level - about 15-20 mins. If you have any questions, fire away
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • DMW
    DMW Posts: 13,836
    Looks like Storm King was going to take a bite while it was resting.

    Now pile it high with some horseradish.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    DMW said:

    Looks like Storm King was going to take a bite while it was resting.


    Now pile it high with some horseradish.
    You know it!! Good European roll, some beef and a heaping spoonful of horseradish makes a simple delicious meal.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    And good eye on the storm king..... That is my favorite beer of theirs.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter

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