Smoked Bottom Round Roast
After watching an episode of Man vs Food I got the hankering to try
something different. Something the beef route. Brisket was nice but I
thought what about something more economical and less time consuming.
Bottom Round, that's the ticket. I picked up a 3 pounder and headed home
with the thoughts of what I could do with this fine piece of meat.
started early on Saturday morning because of the kids afternoon
ballgames. After firing up the smoker I went to the spice cabinet and
started the magic. With no specific recipe in mind I pulled the
following spices out and began dusting all sides. First black pepper,
followed by granulated garlic, sage, cumin, thyme and onion powder. Then
I took mediterranean sea salt and coated all sides. I let it sit for
about 45 minutes while the smoker settled down to a steady 225 degrees
and was ready to go. Dropped it in the smoker and waited for the
thermometer I inserted into the center of the Bottom Round (I used a
wireless so I could do other things while cooking) to hit 145 degrees. I
immediately pulled the roast out and wrapped it in foil and let it rest
for the afternoon. An hour would be sufficient but this was going to be
dinner so it waited.
I pulled out the electric knife and sliced
very thin slices across the grain. I tried to get as close to deli style
slices as possible. The roast was a perfect medium rare and very juicy.
I had made a horse radish sauce to go with it but to be honest, it was
too good to use the sauce. I even skipped dessert so I could think about
what sandwiches were going to taste like for lunch tomorrow.
you are looking for something different and like the carving stations at
the big buffets then this is a great solution for your smoking itch.
Superbowl Party Brisket So you want to be a Brisket Stud! With the
Super Bowl coming up at the end of the month our friends are once again
holding their annual Super Bowl party. In the past I have cooked my
fried honey garlic chicken wings, but this year they have requested my
very studly brisket. In honor of this grand event I am posting the
process and spices I will be using. I will add photos to the site later.
You may note that this BBQ event will take you around 12 hours cooking
time depending on the size of the brisket so you may consider doing this
the day before. It may not quite have the ..mmmm... factor of coming
fresh of the smoker but it is very tasty none the less.
start with meat selection. If you really want to WOW your friends and
you have a reliable butcher, then you should have a "Prime" cut brisket
for this project. Being that we will partaking in beverages that lessen
the taste bud experience (and I am not going to fork out those kind of
bucks for this party) I shall opt for the Super Wal-Mart brisket that
sells for a couple bucks a pound. This is a little fatty but I have used
it in the past and it can produce more than respectable results. You
may want to look for this a week or so ahead of time due to the fact
they are not always on hand at the store. I have had difficulty in the
past finding them in stock at our Wal-Mart. If you belong to Sams I have
heard they are there as well and more readily available. Most of the
cuts are in the 8lb range which is a nice size and will feed a good
sized group of folks.
The night before I plan on firing up the
smoker I will start the clean up process. Brisket is fatty and usually
comes with a little silver skin that needs to come off unless you like
BBQ chewing gum. Take the brisket out and trim the fat off. In the heavy
fat areas I will leave about 1'8" for flavoring. Unlike a boston butt
where you use all the fat to moisten the meat, I choose to make this
fairly lean due to the fact we will be putting it in foil later on and
the steam will keep the moisture in. You can keep the fat and after a
adding the sauce put it on top for additional moisture. After removing
the fat you need to look for the shiny skin that covers some of the
areas. Take a sharp knife and get under the skin and loosen up enough
that you can get your fingers underneath and work the skin off. This is
the same stuff on the back of ribs that keeps them together. Not good
eats. Once you have it cleaned up, put it back in the fridge or you can
apply the rub and let it sit overnight. I don't know that the rub
sitting longer helps with flavor but it does help with letting you focus
on the smokers temperature the next morning.
My goal for a brisket is a nice sweet flavor with just a little heat. I
think with this cut of meat, a real hot sauce or vinegar flavor does
not do it justice. Once you have the rub mixed then apply it liberally
making sure to get into all the cracks and crevices. You may also want
to think about soaking your wood now and letting it set overnight. With
that in mind here is the rub I use.
This makes about 2/3 cup of rub. You can also take out the oregano and
thyme, then add chili powder and dry mustard for a different flavor.
The sauce I use is very simple. Give it a try or use your favorite. My
sauce is one I read in our local paper that one of the fancy chefs uses.
It seems well suited to the brisket.
1 cup spicy brown mustard 3 cups dark brown sugar Mix well. Simple enough. I let the rub give it heat.
First pull out the brisket and let it start coming up to room
temperature. By the time the coals get going and you have the
temperature set you should be there. Get your chimney out and start your
charcoal going. Remember using self staring coals will cause the meat
to have a chemical taste and is cause for loosing your stud card. If you
don't have a chimney go buy one. It is only a couple of bucks and they
really do work. A single page of news paper lit underneath and in 30-45
minutes you have perfect coals.
Put the coals in the smoker and
slowly bring it up to 225 (you are using your digital thermometer to
check the internal temperature aren't you?). Put on a some wood and make
sure you are holding a steady 225 for about 20-30 minutes. That may
seem like a long time but I have had wood start to dry out and flame up
causing a temperature spike at about this time so I think it is worth
the extra effort. Once you are steady pull out the brisket and put it on
the smoker. I generally put is as far away from the heat source as
Now I will keep an eye on my smoker about every 30
minutes because it can be tempermental at times but if you are
comfortable with your smoker do as you please. Just remember if you
spike high for a prolonged period you will have a tough, chewey piece of
meat no matter how long you cook it. After 3 to 4 hours directly on the
rack I will now add the sauce. I don't add it earlier because I don't
want to inhibit the smokes penetration. After about 4 hours your meat
will have absorbed the bulk of the smoke flavor and it is time to start
helping to further break down the connective tissues. Mop the sauce on
liberally both sides and let set for about another hour then move it to a
tin pan covered with foil or just wrap completely in foil. I choose to
use a tin pan so I can collect the yummy drippings for later use. To me
the "wet heat" produced by covering the brisket does a more consistent
job of making a tender brisket than the "dry heat" of uncovered cooking.
By collecting the moisture you add steam to the brisket which will help
penetrate the meat and keep it moist and loose. If you have not already
done so, at this time place a thermometer in the center of the meat and
return it to the smoker. Continue cooking until that thermometer reads
185-187 degrees (this could be 6-10 hours later so keep an eye on it).
Pull it off the smoker and let it rest for at least 30 minutes.
Slice thin across the grain and serve and have your friends marvel at your Studliness.
This is not for those short on time but once you cook a brisket right
you will be hooked. It is something Backyard BBQ Studs use to separate
themselves from the pack. Give us your ideas, recipes or tricks. Good
Best Beef Brisket
After giving several tries at smoking a brisket I finally came up with a solid recipe. This recipe has a dry rub and a mop. While it takes a long time to cook, the end result is one that won't disappoint.
Buy a 5 to 8 lb brisket and trim it the night before, removing all silver skin and leaving just a small 1/8" layer of fat to help baste the meat. Then apply the rub and seal in plastic wrap. 8 hours minimum, longer is better.
Fire up the smoker and get the heat going steady at 210
degrees. Hotter than that and you tend to end up with a
tougher finished product. Hickory wood is my preference, and I will mix with charcoal for a longer consistent burn on my Brinkmann Trailmaster. Smoke the meat until the internal temperature is 187 degrees. Cooking time will be approximately 2 hours per pound (12 to 16 hours).Apply the mop every hour during the cooking process.When internal temp is reached remove from smoker and place in a tray and cover with foil. Allow to rest for one hour. Slice against the grain.
Rub (2 briskets worth)Mop (apply every hour) 3/4 Cup Paprika 12 oz Beer (I prefer Amber) 1/2 Cup Black Pepper 1/2 Cup Apple Cider Vinegar 1/4 Cup Salt 1/2 Cup Water 1/4 Cup Sugar 1/4 Cup Canola Oil 2 Tbsp Chili Powder 1/2 Vidalia Onion Chopped 2 Tbsp Granulated Garlic 2 Garlic Cloves Minced 2 Tbsp Onion Powder 1 Tbsp Worcestershire Sauce 1 tsp Cayenne Pepper 1/4 Cup Unsulphered Molasses 2 Tbsp Brown Sugar
Folks there is very little that beats a good
beef brisket. Give it a shot, keep the temp low and slow and you will be
just fine. An idea for left overs is to take the brisket slices, heat and place on a toasted hamburger bun and top with the Kansas City Style Sauce and sliced pepperjack cheese. Once the cheese starts to melt you are ready to eat. Let me know what you think.