Because everyone around here says: "If there's no pictures, it didn't happen"......

[andy.wpg]

Never thought of cooking bottom round as a grilled roast. It looks beautiful! How was the tenderness?

Since I cut the slices across the grain (Meathead's advice in the recipe) quite tender. Very enjoyable sandwich

But the grilling is only done at the end to crisp the crust, the rest of the cook is in the smoker.

[Gator Lau]

What degrees did you smoke it at and when did you move it to the crisper?

[andy.wpg]

What degrees did you smoke it at and when did you move it to the crisper?

I followed the master's advice. I used Meathead's Baltimore Pit Beef Sandwich recipe pretty much to the letter. I just went to medium-rare before I went to the grill. We like our beef a little more well done.

I dry brined, injected the night before, put on the rub just before I put it in the smoker.

Here's the link: http://amazingribs.com/recipes/beef/..._pit_beef.html

[Gator Lau]

Thanks, Andy. I had missed that one. It was a good read and has a place on my "to cook" list.