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Looking for suggestions for a 3 1/2# beef bottom round

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    Looking for suggestions for a 3 1/2# beef bottom round

    Suggestions anyone? Planning on doing it Sunday.

    #2
    Lean and tough. Dry brine generously now. Take to rare or medium rare, 135 max. I like BBBR on roasts, light smoke, good sear. Board sauce is excellent on them if you can make it.

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      #3
      I saw a previous post you posted on this, and think I'm going to try it this way, and pick up a chuck and do that at the same time. Thank you, Huskee. Do you recall what your board sauce was?

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        #4
        Are you serving it as sliced roast beef or as pulled or chopped .

        Red

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          #5
          Red, from what I have read, trying to take it up to 203* to pull would be futile. Seems it would be dry. Looking at the bottom round, it doesn't seem to have much marbling, so I think I'm taking @Huskee's advice and will take it to about 135* and remove it.

          While I was out and about today, I picked up a CAB chuck steak. (6.50/#). Going to try to pull my first chukie tomorrow. - wanted to try a chuckie for a long time, but never thought I'd be starting with a CAB.....better be a winner for my sake! - a thick 3.65# - going to get an early start on that baby!

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