mungeti Posted July 7, 2008 Report Posted July 7, 2008 The postings on the forum have helped me significantly in the trying out the new KK. I have also fixed my camera, so I believe you wil see better pix. That stated, I believe Sanny mention cooking pork butts ( | ) over the brisket to help keep it moist. Well I decided to modify that a bit and instead cook baby backs over a beef bottom round. I also decided to take Firemonkey's suggestion for Mustard Goo and made a few modifications to it.... My mstard basting goo has: 1 part reg mustard 1 Part Dijon Mustard 1 Part Aunt Jemima Butter Rich Syrup The syrup took just a bit of the tang sharpness away. The ribs I made I had 8 chuncks of hickory... A bit too much for my wife on smoke flavor. All that said... the 12# Beef Bottom Round I took out at 163 degrees. I brought the baby backs off at the same time.. The ribs were nearly perfect and the bottom round was nearly flawless. Juicy is the word. I put it in the freezer for 45 minutes and sliced for dinner... I will throw some pix for your purview. Hope e1 had a great holiday. Tim
Firemonkey Posted July 7, 2008 Report Posted July 7, 2008 Those look great! How long and at what temp did you cook the bottom round? I don't do nearly as many dry roasts as I should, and I always find myself considering a big top or bottom round roast when I am at the store. Slice it thin for sandwiches...PIT BEEF for the Marylanders among us
bobvoeh Posted July 7, 2008 Report Posted July 7, 2008 That looks like it came out great! I'm craving ribs now !!!
mungeti Posted July 7, 2008 Author Report Posted July 7, 2008 Cook Time I cooked everything at 230 - 240 degrees F for about 6 hours. I put in 8 chuncks of hickory... Too much for the wife... I am thinking 4 chunchs provides a nice element of smoke. I made my fire per recommendations.... Prestarted and got the temp under control before starting which also worked well.
