Chuck roast and bottom round roast..w/ pics - BBQ Central

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Old 10-30-2005, 10:53 AM   #1
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Chuck roast and bottom round roast..w/ pics

Bored, and all the talk this week about briskets and stuff with horseradish got me craving a little beef. It's the Texas in me.
So I ran by the store on my way home this morning and picked up
a little chuck roast and because it was fairly cheap, a bottom round
roast. Gonna throw em both on without a water pan in the WSM.

I don't know what I'm doing. Any ideas? I'm think between 250 and 275.
Can't be up till midnight tonight, so higher temps may have to be the thing here. Should I rub em with evoo or no? Just gonna rub with
snp and garlic stuff, unless someone quickly suggests otherwise.

Pics coming in a moment.
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Old 10-30-2005, 11:04 AM   #2
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here's some pics...got a good deal on the bottom round roast...hope I don't ruin it.








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Old 10-30-2005, 11:19 AM   #3
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I think you have a good handle on it Cappy...I would fair more to the 275 temps...I haven't had real good luck smoking those kinds of roasts though. Perhaps the low and slow is what my problem was with the finished product!

Looking forward to the results!!
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Old 10-30-2005, 11:24 AM   #4
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ChuckRoast will turn out good using low and slow, take it up to 190 and pull it like pork for BBQ Beef sandwiches, ummmm, ummmm.
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Old 10-30-2005, 11:26 AM   #5
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Can't find any info on the boards on the bottom round roast.

Will I ruin it if I take it up to 190? Maybe I should pull it at 140 and
slice it like roast beef.......hmmmmm
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Old 10-30-2005, 11:32 AM   #6
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Quote:
Originally Posted by Captain Morgan
Can't find any info on the boards on the bottom round roast.

Will I ruin it if I take it up to 190? Maybe I should pull it at 140 and
slice it like roast beef.......hmmmmm
What do you want your finished product to be? Sliced or a shredded product?
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Old 10-30-2005, 11:34 AM   #7
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I had hoped for shredded, but I'll take the sliced over ruined meat.
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Old 10-30-2005, 11:42 AM   #8
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For slicing cut at 275 -300* until it reaches about 10* lower than your desired internal temp. Let rest 15 min. Slice one the bias.

For pulling, cut at your normal cooking temps and do what you normally do with your pork. Might want to mop with beef broth and some rub.
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Old 10-30-2005, 11:55 AM   #9
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if I take the bottom round to 190, will it be crap?
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Old 10-30-2005, 12:21 PM   #10
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Re: Chuck roast and bottom round roast..w/ pics

Quote:
Originally Posted by Captain Morgan
Bored, and all the talk this week about briskets and stuff with horseradish got me craving a little beef. It's the Texas in me.
So I ran by the store on my way home this morning and picked up
a little chuck roast and because it was fairly cheap, a bottom round
roast. Gonna throw em both on without a water pan in the WSM.

I don't know what I'm doing. Any ideas? I'm think between 250 and 275.
Can't be up till midnight tonight, so higher temps may have to be the thing here. Should I rub em with evoo or no? Just gonna rub with
snp and garlic stuff, unless someone quickly suggests otherwise.

Pics coming in a moment.
Might try that next Sunday myself, great pics by the way.
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