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

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Old 10-30-2005, 11:53 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, 12:04 PM   #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, 12:19 PM   #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, 12:24 PM   #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, 12:26 PM   #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, 12:32 PM   #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, 12:34 PM   #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, 12:42 PM   #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, 12:55 PM   #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, 01:21 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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Old 10-30-2005, 01:39 PM   #11
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ok, I'm gonna pull the bottom round at around 135 to take to 145 after resting. Early pics coming soon. Here's a litle teaser

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Old 10-30-2005, 01:50 PM   #12
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Cappy, I already see a problem. THE COOLER IS EMPTY!
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Old 10-30-2005, 01:56 PM   #13
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but the fridge is full!

Without the water pan, the WSM is running pretty hot....over 300 with all the vents closed.

Just pulled the bottom round, and the chuck is already up to 170!
It's only been about 3 hours......trying to slow things down. Smells good though.
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Old 10-30-2005, 02:15 PM   #14
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Quote:
Originally Posted by Bill The Grill Guy
Cappy, I already see a problem. THE COOLER IS EMPTY!
lol Bill the Grill Guy got a sense-o-humour lol =D> =D> =D> =D>
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Old 10-30-2005, 02:58 PM   #15
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dammit blaze, where were you 2 hours ago? The bottom round is off.
Instead of my slicer, I used my electric knife and carved off some pieces...with the grain!! dammit! Anyway, got some against the grain
and sorta chopped the other slices. Very juicy, but not enough fat to have the beef flavor I love. Gonna reheat and serve Tuesday for the poker boys...they'll eat anything. Too much hickory, a little too smokey flavor also. If only Blaze had posted earlier. Not bad though. And it made a good sammie at halftime of the Panthers game while the chuck is still going.










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Old 10-30-2005, 03:03 PM   #16
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Damn, Blaze! ~ They look great!! Like the scoring
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Old 10-30-2005, 03:10 PM   #17
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Damn you Blaze!

From now on you will stay on this board 24 hours a day!

Still got hope for my chuck roast.

I let the bottom round rest in a bowl with foil over it...the drippings
tasted just like liquid smoke...you were right about taking it easy
on the smoke...I thought beef would take more.

Just pulled 2 charred chunks of hickory out of the wsm!!
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Old 10-30-2005, 03:50 PM   #18
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Lesson learned.

Thanks.







Bastard.
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Old 10-30-2005, 05:20 PM   #19
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so the chuck's off early, and also overdone!!

won't throw it away though..




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Old 10-30-2005, 05:23 PM   #20
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[quote="Captain Morgan"]so the chuck's off early, and also overdone!!

won't throw it away though..

Heck no chop that bad boy add it to BBQ Beans , that should be good.
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