Mr.Fabulous
Active member
Smoked an almost 4 lb bottom round roast yesterday. Dry brined with kosher salt for about an hour, rinsed it off, injected with low sodium beef broth, mustard binder, then a generous coating of MC Holy Cow.
Smoked at 225 for a bit over 4 hours, until IT of 135. Panned & tented it on the counter for 1/2 hour, then into the fridge overnight.
Got out the meat slicer this morning & ran the entire thing through it. Showed massive self control, only ate 4 pieces while I was slicing
Sending a bit to my parents & my neighbor, wife made a sandwich for work. I plan on having a roast beef sammie for lunch, then doing some French Dips for dinner tonight.
Smoked at 225 for a bit over 4 hours, until IT of 135. Panned & tented it on the counter for 1/2 hour, then into the fridge overnight.
Got out the meat slicer this morning & ran the entire thing through it. Showed massive self control, only ate 4 pieces while I was slicing
Sending a bit to my parents & my neighbor, wife made a sandwich for work. I plan on having a roast beef sammie for lunch, then doing some French Dips for dinner tonight.
