koshergrl
Diamond Member
- Aug 4, 2011
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So I've got to fix my bottom round some other way....I think I'm still putting a badass dry rub on. Then I believe I'll put a hard sear on it....then in a big roaster loosely covered for a very low slow roasting. When I take it out it's getting a tight wrap for an hour...then slice thick, I think. It should be tender. I'm curious as to whether I'll get a red ring like you get on the BBQ.