Previously, before this thread was restarted there was a comment about how tough & tasteless the above cut of beef was. ... I made the comment that was totally wrong.
Anyway I slow cooked a 3 1/2 ln bottom round roast last night to show this. ... The bottom round was prepared by injecting with a mixture of 1 TBLSP of Tenderquick & 6 oz of water. Then the roast was lightly dusted with tenderquick and allowed to rest for 2 hours in the frig. After resting the roast was washed off; dried with a paper towel; then seasoned with black pepper, garlic, salt rub. The roast was then mounted on a rotisserie placed in my counter top oven and cooked at 190 deg F for the next 13 hrs (10pm to 11am).
I intended to take the roast off when the internal temp was 135 to 140 deg F. But I got distracted this morning after turning on the broiler element and the internal temp when over 160 deg. It was 124 deg when I decided to give a little more browning 10:15 am. ... The roast is still great!
To Chewie: Try this without smoking or a light smoking (45 min to 1 hr in the smoker) then slow cook. Some folks don't care for a heavy smoke flavor (heartburn). You will have Great Roast Beef sandwiches as well as the great smoked roast beet sandwiches you already have.
Anyway This makes a Great Roast Beef sandwich to rival those famed of the 1960s & early 1970s. All large cuts of beef should be slow cooked at temps less than 225 deg (better at 180 to 190 deg). Any recipe stating otherwise is wrong. ... Very tender expensive beef cuts can be quick cooked but only up to internal temps of 135 deg (rare) to insure tenderness of the cute.
Note how even the bite is. The roast slices are not tough or chewy. And the roast can be cut with a fork.
Anyway, I personally finished taste testing this sandwich. ... GOOD ...
post edited by edwmax - 2019/08/09 14:06:27