Hello -

I found a 6 pound bottom round roast at the store for a rediculously
low price, so I thought I'd give it a try on the smoker. I read the
BBQ FAQ and the relevant posts here, figured I was set.

I put the meat on at 41 degrees internal, smoker temp 225. Three hours
and a bit more at 225-250 gave an internal temp of 139. I took the
roast out then and let it rest in a cooler for half an hour, at which
point the internal had peaked at 147 degrees.

The flavor's very good, and it's swimming in juice, but it's tougher
than I'm willing to put up with again. I knew it was gonna be a bit on
the chewy side, but not this chewy. At this point, I have two
questions.

Does anybody here have any ideas for a better procedure for this cut?

Would anybody care to recommend a different cut of beef for next time?

I probably wouldn't have gotten that roast, but $.69 a pound for beef
is mighty hard to pass up. Thanks for any advice y'all might have.


Best -

Uncle Wulf

In article >,
Uncle Wulf <this group> wrote:
>Hello -
>
>I found a 6 pound bottom round roast at the store for a rediculously
>low price, so I thought I'd give it a try on the smoker. I read the
>BBQ FAQ and the relevant posts here, figured I was set.
>
[snip]
>
>The flavor's very good, and it's swimming in juice, but it's tougher
>than I'm willing to put up with again. I knew it was gonna be a bit on
>the chewy side, but not this chewy. At this point, I have two
>questions.
>
>Does anybody here have any ideas for a better procedure for this cut?

Grind it into hamburger.

You could also braize it, i.e, potroast.

Make jerky. It's low fat content makes it good for this.

Slice it, jaccard it, cut it into chunks, marinate it in a
tenderizing marinade, and make kabobs.

Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

On Mon, 3 May 2004 00:32:04 +0000 (UTC), (Charles
Demas) wrote:

>In article >,
>Uncle Wulf <this group> wrote:
>>Hello -
>>
>>I found a 6 pound bottom round roast at the store for a rediculously
>>low price, so I thought I'd give it a try on the smoker. I read the
>>BBQ FAQ and the relevant posts here, figured I was set.
>>
>[snip]
>>
>>The flavor's very good, and it's swimming in juice, but it's tougher
>>than I'm willing to put up with again. I knew it was gonna be a bit on
>>the chewy side, but not this chewy. At this point, I have two
>>questions.
>>
>>Does anybody here have any ideas for a better procedure for this cut?
>
>Grind it into hamburger.
>
>You could also braize it, i.e, potroast.
>
>Make jerky. It's low fat content makes it good for this.
>
>Slice it, jaccard it, cut it into chunks, marinate it in a
>tenderizing marinade, and make kabobs.
>
>Chuck Demas


Thanks, I'd kinda reached that conclusion myself. Do you have any
suggestion for a different cut that might be suitable for the smoker?
Not brisket, I've got a couple of those, and family and friends say I
do them pretty darn well. Of course, the wife and most of the friends
are yankees, so they can hardly be expected to have an informed
opinion. I'm looking for a "roast" type cut that would yeild
acceptable tenderness at higher temps in less time than the 12 to 15
hours it takes me to do a brisket.


Best -

Uncle Wulf

In alt.food.barbecue, Uncle Wulf > wrote:


> Thanks, I'd kinda reached that conclusion myself. Do you have any
> suggestion for a different cut that might be suitable for the smoker?

Underblade chuck roast, at least 4 inches thick, tied with butcher's
twine. Shove garlic into every place you can, then rub it heavily with a
chile-laced rub. Cook it until it falls apart.

Yum.

--
....I'm an air-conditioned gypsy...

- The Who

In article >, Uncle Wulf
> wrote:

> I'm looking for a "roast" type cut that would yeild
> acceptable tenderness at higher temps in less time than the 12 to 15
> hours it takes me to do a brisket.

Try a shoulder clod, aka arm roast. (it's the steer's triceps) Cooking
directions are similar to the chuck cuts -braise slowly. Some people
cook it until it pulls but I find that too dry.
The good thing about it is the uniform grain makes it easy to slice
into sandwich meat.

monroe(cook til medium)

In article >, says...
<snip>
<
<
<Thanks, I'd kinda reached that conclusion myself. Do you have any
<suggestion for a different cut that might be suitable for the smoker?
<Not brisket, I've got a couple of those, and family and friends say I
<

Try tri-tip. 2~3 pound tri-tip untrimmed, dome temp around
250F, cooked to internel temp of 145. Only takes 2~3 hours
on my WSM. Rub/season/marinate as you're wont.

Bill

bill wrote:
> In article >,
> says... <snip>
> <
> <
> <Thanks, I'd kinda reached that conclusion myself. Do you have any
> <suggestion for a different cut that might be suitable for the smoker?
> <Not brisket, I've got a couple of those, and family and friends say I
> <
>
> Try tri-tip. 2~3 pound tri-tip untrimmed, dome temp around
> 250F, cooked to internel temp of 145. Only takes 2~3 hours
> on my WSM. Rub/season/marinate as you're wont.
>

I've come to think tri-tip is better off grilled. It's good slower too but
too dry for me.


--

In article >, says...
<bill wrote:
<> In article >,
<> says... <snip>
<> <
<> <
<> <Thanks, I'd kinda reached that conclusion myself. Do you have any
<> <suggestion for a different cut that might be suitable for the smoker?
<> <Not brisket, I've got a couple of those, and family and friends say I
<> <
<>
<> Try tri-tip. 2~3 pound tri-tip untrimmed, dome temp around
<> 250F, cooked to internel temp of 145. Only takes 2~3 hours
<> on my WSM. Rub/season/marinate as you're wont.
<>
<
<I've come to think tri-tip is better off grilled. It's good slower too but
<too dry for me.
<
<
<

I try to pick the fattiest looking untrimmed ones from the butcher case at
Albertsons. First time I got one from their new meat cutter he looked at me wierd
until I told him what I was going to do with them. He was used to trimming most
of the fat off for the grilling customers.

So far they've come out pretty good. Thawing 2 at the moment for this weekend.
I think I'm going to try marinating them in some coconut/mango/habenero sauce.

At least the dogs haven't complained so far. Oh, I like them grilled too, it's
just too hot lately to futz with grilling. Smoking them, I can retire to the A/C
comfort of the house where it's a nice 74F and monitor the temps with my remote
thermometers. It hit 106F on the patio again to day and that's in the shade.

The dogs have taken root in front of one of the A/C vents.

Bill

Uncle Wulf > wrote in message >. ..
> Hello -
>
> I found a 6 pound bottom round roast at the store for a rediculously
> low price, so I thought I'd give it a try on the smoker. I read the
> BBQ FAQ and the relevant posts here, figured I was set.
>
> I put the meat on at 41 degrees internal, smoker temp 225. Three hours
> and a bit more at 225-250 gave an internal temp of 139. I took the
> roast out then and let it rest in a cooler for half an hour, at which
> point the internal had peaked at 147 degrees.
>
> The flavor's very good, and it's swimming in juice, but it's tougher
> than I'm willing to put up with again. I knew it was gonna be a bit on
> the chewy side, but not this chewy. At this point, I have two
> questions.
>
> Does anybody here have any ideas for a better procedure for this cut?
>
> Would anybody care to recommend a different cut of beef for next time?
>
> I probably wouldn't have gotten that roast, but $.69 a pound for beef
> is mighty hard to pass up. Thanks for any advice y'all might have.
>
>
> Best -
>
> Uncle Wulf

It looks to me, Unk, that at .69 per pound you got your moneys worth.
Probably, at less than select grade too I would suspect. (see
http://ianrpubs.unl.edu/Beef/rp357.htm#qg for a guide to beef grades.
There's a nice chart there for reference and comparison)

In the future, and in considering the length of cooking time in our
beloved process, use a really fatty heavilly marbled piece of meat, or
one loaded with collagen such as brisket, or it'll just seize up on
you.

Pierre

On 5 May 2004 09:54:35 -0700, (Pierre) wrote:

>Uncle Wulf > wrote in message >. ..
>> Hello -
>>
>> I found a 6 pound bottom round roast at the store for a rediculously
>> low price, so I thought I'd give it a try on the smoker. I read the
>> BBQ FAQ and the relevant posts here, figured I was set.
>>
>> I put the meat on at 41 degrees internal, smoker temp 225. Three hours
>> and a bit more at 225-250 gave an internal temp of 139. I took the
>> roast out then and let it rest in a cooler for half an hour, at which
>> point the internal had peaked at 147 degrees.
>>
>> The flavor's very good, and it's swimming in juice, but it's tougher
>> than I'm willing to put up with again. I knew it was gonna be a bit on
>> the chewy side, but not this chewy. At this point, I have two
>> questions.
>>
>> Does anybody here have any ideas for a better procedure for this cut?
>>
>> Would anybody care to recommend a different cut of beef for next time?
>>
>> I probably wouldn't have gotten that roast, but $.69 a pound for beef
>> is mighty hard to pass up. Thanks for any advice y'all might have.
>>
>>
>> Best -
>>
>> Uncle Wulf
>
>It looks to me, Unk, that at .69 per pound you got your moneys worth.
>Probably, at less than select grade too I would suspect. (see
>http://ianrpubs.unl.edu/Beef/rp357.htm#qg for a guide to beef grades.
>There's a nice chart there for reference and comparison)
>
>In the future, and in considering the length of cooking time in our
>beloved process, use a really fatty heavilly marbled piece of meat, or
>one loaded with collagen such as brisket, or it'll just seize up on
>you.
>
>Pierre


Yes, I definitely got my money's worth. The first time around, it was
a little too chewey. After 2 days in the fridge (the amount of time it
took to get up enough courage to try it again) the leftovers would
have been a challenge for my rottweilers. Solved that problem by
making the leftovers into meat pie. Tenderized them suckers nicely,
and the smoke flavor of the meat with the mushrooms and onions really
helped the dish along.

I had actually gone to the store looking for a plain old chuck roast
like we used to get down South. None to be had. Everything in the case
was trimmed flat nekkid, too. Damn Atkins diet craze, I suppose.
Thanks to all for the advice.


Best -

Uncle Wulf

In article >,
Uncle Wulf <this group> wrote:
>On 5 May 2004 09:54:35 -0700, (Pierre) wrote:
>
>>Uncle Wulf > wrote in message
> ...
>>> Hello -
>>>
>>> I found a 6 pound bottom round roast at the store for a rediculously
>>> low price, so I thought I'd give it a try on the smoker. I read the
>>> BBQ FAQ and the relevant posts here, figured I was set.
>>>
>>> I put the meat on at 41 degrees internal, smoker temp 225. Three hours
>>> and a bit more at 225-250 gave an internal temp of 139. I took the
>>> roast out then and let it rest in a cooler for half an hour, at which
>>> point the internal had peaked at 147 degrees.
>>>
>>> The flavor's very good, and it's swimming in juice, but it's tougher
>>> than I'm willing to put up with again. I knew it was gonna be a bit on
>>> the chewy side, but not this chewy. At this point, I have two
>>> questions.
>>>
>>> Does anybody here have any ideas for a better procedure for this cut?
>>>
>>> Would anybody care to recommend a different cut of beef for next time?
>>>
>>> I probably wouldn't have gotten that roast, but $.69 a pound for beef
>>> is mighty hard to pass up. Thanks for any advice y'all might have.
>>>
>>>
>>> Best -
>>>
>>> Uncle Wulf
>>
>>It looks to me, Unk, that at .69 per pound you got your moneys worth.
>>Probably, at less than select grade too I would suspect. (see
>>http://ianrpubs.unl.edu/Beef/rp357.htm#qg for a guide to beef grades.
>>There's a nice chart there for reference and comparison)
>>
>>In the future, and in considering the length of cooking time in our
>>beloved process, use a really fatty heavilly marbled piece of meat, or
>>one loaded with collagen such as brisket, or it'll just seize up on
>>you.
>>
>>Pierre
>
>
>Yes, I definitely got my money's worth. The first time around, it was
>a little too chewey. After 2 days in the fridge (the amount of time it
>took to get up enough courage to try it again) the leftovers would
>have been a challenge for my rottweilers. Solved that problem by
>making the leftovers into meat pie. Tenderized them suckers nicely,
>and the smoke flavor of the meat with the mushrooms and onions really
>helped the dish along.
>
>I had actually gone to the store looking for a plain old chuck roast
>like we used to get down South. None to be had. Everything in the case
>was trimmed flat nekkid, too. Damn Atkins diet craze, I suppose.

It isn't Atkins thats causing it.

Atkins doesn't mind fat; Atkins is a low CARB diet.

In fact, Atkins recognizes that fat gives you a full feeling, and
if stalled in weight loss, Atkins suggests a high fat diet for a
short time to "restart" weight loss.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd