Currently doing some research on this cut since I’ve never done one. Based on what I’ve learned already it looks like you hit it right in the mark. I didn’t expect it to take that long to hit such a low IT, but I suppose you could run the temp higher. Love the seasoning profile man! I’m trying it today, with plans to slice thin for some cheesesteaks.
Wow! I just realized that I have an OLD container of Mad Hunky in the deep depths of a cupboard. I think I'll break it out and see if it's still as good as it was 10 (or so) years ago!
5 pounder at 200 degrees just shy of 3hrs smoke time pulled it off at 135 degrees internal temp ,and it is now resting. Used Big Dicks dry rub a friend sent me from California I'm excited to see if it turns out as Purdy as yours thanks for the video.
Dang dude… I was salivating waiting for the taste test at the end only to have my hopes and dreams shattered!
I am super surprised you got such good results here, but those roasts look amazing!
Currently doing some research on this cut since I’ve never done one. Based on what I’ve learned already it looks like you hit it right in the mark. I didn’t expect it to take that long to hit such a low IT, but I suppose you could run the temp higher. Love the seasoning profile man! I’m trying it today, with plans to slice thin for some cheesesteaks.
Wow! I just realized that I have an OLD container of Mad Hunky in the deep depths of a cupboard. I think I'll break it out and see if it's still as good as it was 10 (or so) years ago!
Does this meat turn out tender? It looks great ...
are these the same as of eye of round roasts?
5 pounder at 200 degrees just shy of 3hrs smoke time pulled it off at 135 degrees internal temp ,and it is now resting. Used Big Dicks dry rub a friend sent me from California I'm excited to see if it turns out as Purdy as yours thanks for the video.
I had 5-6 lbs cooking at 250 for about 90 minutes and at 140 already. How did yours cook so slow? I am using a ceramic grill
He cooked at 225, not 250.
My tounge is on the floor, not much beats a smoked juicy bottom round in my opinion, I'd take it over overrated brisket anyday, nice Rob
What temp? 200 or 225?
Another great video Rob we are still making your evil eggs
good video Rob, any new takes on fish?
The Puget Sound in the background
Some say cook to 203 degrees. What would that do?
Wow looks amazing! :D
Bottom roast always comes out dry. Inject with butter, Apple juice, honey, spices. Good to go.
looks very delicious,great piece of meat
taste it! need to know... :(. Great vid :)
Why even bother with just add beef stuff?