Burnt ends with Bottom Round Roast

[TMB]

Finialy got to try the bottom round roast as burnt ends.   These were very good, just not as tender as I wish they would have been.   Great flavor though!

I used Beef Broth and 3 Tbs of GunPowder and mixed into a brine/marinade let it soak 20 hrs before smoking.    I smoked 3 hrs then cut into chuncks before puting them back into smoker for another hr or so till they had a good bark on them,  then back into the beef broth bath  to braise for another hour   

[Pam Gould]

Tommy..do you think cooking them longer would have made them more tender? the ones I had were cooked a lot longer..wondering.  .☆´¯`•.¸¸. ི♥ྀ.

[TMB]

Tommy..do you think cooking them longer would have made them more tender? the ones I had were cooked a lot longer..wondering.  .☆´¯`•.¸¸. ི♥ྀ.

YES!    Next cook I'm going to smoke for 6 hrs with moister in the pan then cut up and smoke another hr before puting them into a sauce

Guess bottom round is a very tough cut may have to smoke 7 hrs before cutting up?   Any thoughts??

[Salmonsmoker]

Tommy, what about sous vide first to tenderize, then on the grill for the burnt ends?

[sparky]

Tommy, what about sous vide first to tenderize, then on the grill for the burnt ends?

Good idea.

[TMB]

Tommy, what about sous vide first to tenderize, then on the grill for the burnt ends?

I don't have one  but that would be a great idea

[GusRobin]

Not sure you will get the tenderness no matter how long you cook it. Bottom Round doesn't have that much fat in it does it? Brisket points, chuck roast all have a degree of fat that allows you to make tender, juicy burnt ends. I would think with bottom you may get tender, but not juicy tender.

[smokeasaurus]

Great try on the bottom round Tommy. That is a lean tough pc of meat to get tender.

[Salmonsmoker]

Not sure you will get the tenderness no matter how long you cook it. Bottom Round doesn't have that much fat in it does it? Brisket points, chuck roast all have a degree of fat that allows you to make tender, juicy burnt ends. I would think with bottom you may get tender, but not juicy tender.

Sous vide will tenderize a bottom round into Gerber strained baby food if left too long. They can do some amazing things with low grade cuts of meat.

[Ka Honu]

Sous vide will tenderize a bottom round into Gerber strained baby food if left too long. They can do some amazing things with low grade cuts of meat.

You can cook it to mush and it won't be as good as brisket point. The issues aren't only taste and tenderness; it's texture as well. You need melted connective tissue and fat to give most BBQ (as opposed to "grilled meat") the tenderness, texture, and "mouth feel" we want/expect. If you start out with totally lean muscle meat, you'll never make it into BBQ, whether it's pig, cow, or whatever. It can be tender and tasty but it won't be BBQ.

Remember your roots - BBQ started as a way of cooking tough, usually fatty and gristly meat to make it enjoyably edible.

Jus' sayin'...

[TMB]

Sous vide will tenderize a bottom round into Gerber strained baby food if left too long. They can do some amazing things with low grade cuts of meat.

You can cook it to mush and it won't be as good as brisket point. The issues aren't only taste and tenderness; it's texture as well. You need melted connective tissue and fat to give most BBQ (as opposed to "grilled meat") the tenderness, texture, and "mouth feel" we want/expect. If you start out with totally lean muscle meat, you'll never make it into BBQ, whether it's pig, cow, or whatever. It can be tender and tasty but it won't be BBQ.

Remember your roots - BBQ started as a way of cooking tough, usually fatty and gristly meat to make it enjoyably edible.

Jus' sayin'...

I know BUT was thinking or at least hoping I could smoke it for awhile then cube it smoke again til a crust started then braise in beef stock/gunpowder and that would make it more tender..

Side note:   Kimmie loved it so you know it was not tender    And when she said I LOVE IT I knew I missed my mark