Bottom Round Flat

Former Member

Help

I found this 14 lb chunk of beef, and now am trying to figure out exactly how to cook it. It looks almost like a brisket, but no fat and no point. It was on sale for .99 a pound.

So, I slathered in mustard, and rubbed with a rub I threw together, put in 008 at 250 and 146 degrees?

I'm using a bunch of mesquite for the hearty smoke flavor, but am not sure if I should be cooking to higher temp or what.

Thanks in advance for any help, Bob

2/25/071:25 PM

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tomMember

Here in Fl the chains like to cook to about 150*,slice thin on a commercial slicer.

If you are cutting by hand,I'd cook like brisket and take to at least 185*.

Grain runs a couple of ways,so try to slice across it.

2/25/071:45 PM

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Former Member

Thanks Tom

185 it is, sure with beef had one name for each piece, rather than many names for the same cut of meat.

Anyway, thanks for the quick response,

Bob

2/25/073:51 PM

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Former Member

quote:
Originally posted by jeepster:
Thanks Tom

185 it is, sure wish beef had one name for each cut, rather than many names for the same cut of meat.

Anyway, thanks for the quick response,

Bob

2/25/073:52 PM

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tomMember

Yessir.

Let us know how it did for you.

Would you make any changes?

Helps all of us out.

2/26/077:19 AM

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