u/New-Boot-Goofn

This is update to my earlier post looking for recommendations on what to do with a well marbled bottom round roast. I ended up going with both sous vide and smoking and made this delicious Maryland style pit beef.

Smoked for 2 hours at 180 with applewood until I hit 100F. Then I went to the sous vide for 24 hours at 137 before finishing with a quick sear.

Whipped up some tiger sauce with horseradish, mayo, fresh garlic, and lemon zest. Served it all on an onion egg roll with some roasted brussels and a quick mac and cheese.

10/10, will be making again.

This is update to my earlier post looking for recommendations on what to do with a well marbled bottom round roast. I ended up going with both sous vide and smoking and made this delicious Maryland style pit beef.

Smoked for 2 hours at 180 with applewood until I hit 100F. Then I went to the sous vide for 24 hours at 137 before finishing with a quick sear.

Whipped up some tiger sauce with horseradish, mayo, fresh garlic, and lemon zest. Served it all on an onion egg roll with some roasted brussels and a quick mac and cheese.

10/10, will be making again.

Picked up this beautiful 1.8lbs bottom round roast. Trying to decide between smoking and sous vide. Would love to hear from anyone who has prepared one with this level of marbling.

Picked up this beautiful 1.8lbs bottom round roast. Trying to decide between smoking and sous vide. Would love to hear from anyone who has prepared one with this level of marbling.