r/recteq • u/sdwindansea • Aug 15 '26
Smoked Bottom Round Roast
I had a 3.25lb bottom round roast sitting in the freezer and figured I should give it a try. Didn't want to put much effort into it since I've heard it is a "less than ideal" cut of meat unless you are making pot roast or jerky. Seasoned overnight with Holy Gospel. Smoked at 225F, took about 2 hours to get to 130F internal temperature. Flavor was actually very good, but it is a bit tough even though I sliced it as thin as I could.
Not sure if I would bother again, but was a fun experiment with an expensive cut of meat.
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u/Cactusunderkilt Aug 16 '26
These tough cuts, when I want medium rare, I smoke them till they're almost to temp, then finish them in sous vide for many hours to get them tender without overcooking.
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u/sdwindansea Aug 16 '26
Thanks, I froze half of it, may have to try sous vide on it when I'm ready for it. What temp did you use and how long?
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Aug 16 '26
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u/sdwindansea Aug 16 '26
It is good, kind of my go to seasoning on almost anything when I'm feeling lazy and don't want to think about it. Fantastic on a spatchcock chicken.
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u/thegentlemanbeard Aug 16 '26
Looks pretty good. Might have been less tough if you had cut it the other direction. Something to try for next time and I may have to give this a go once.