Since this roast weighed in at 2.5 pounds I ended up using a little over 2 tablespoons of yellow mustard. These cuts are all part of the beef round, which is described below. Step 5: Place the roast directly on the smoker rack. When it comes to smoking meat, there are a few things to remember in order to get the best results. Prepare a sous vide immersion circulator, such as Joule by ChefSteps, according to the manufacturer's instructions and set the water temperature for 131F (55C). Most importantly, these beef cuts should not be overcooked. Making this recipe even as I type.it seems at 225 it is cooking too fast. However, if youre unable to get there in person and are purchasing a roast online, make sure that the vendor ships overnight so that your meat arrives fresh. Hickory or mesquite wood chips or pellets, The bottom round roast, also referred to as the rump roast, is, 1 tablespoon coarsely ground black pepper. The garlic herb butter is the magic element in this smoked bottom round roast recipe. Regarding bark or that crisp crust that develops on the outside of large cuts of meat when smoked; the additional fat and longer smoke times make it easier for smoked chuck roasts and briskets to develop the thick, crispy bark candy that barbecue aficionados love to rave about. Trim any excess fat from the top of the roast down. A lean beef roast that when smoked low and slow can make an amazing dinner (plus sandwich leftovers!). I was right! While I would normally baste these roasts, I try to keep my smoker closed from start to finish. Blend in short bursts until smooth. This will allow the beef to finish cooking its final few degrees and reabsorb the juices into the meat. Its a popular dish during Oktoberfest celebrations, but it can be, Read More A Step-by-Step Guide on How to Cooking Delicious BockwurstContinue, These Precooked turkey legs are a good option for a quick and easy meal. Smoke for approximately 2 hours at 225 degrees F. Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast. Place the beef over heavy foil. Costco Italian Sausage (Recipe Ideas, Calories), Kirkland Spinach and Cheese Ravioli at Costco. Smoked bottom round roast slices on a hard roll with lettuce, tomato, and Russian dressing is delicious. Step 4 Meanwhile, heat 1 Tbsp. . The longer cook times, when paired with enough time to rest at the end, allow the beef to be served in long thin slices the same way a smoked brisket is sliced against the grain. I recommend either an electric smoker or a pellet grill, such as a Traeger pellet grill. Remember fat = flavor and moisture, and without a lot of fat in this cut, it is easier to overcook a bottom round roast. 2019 GRILL MASTER UNIVERSITY. Baby Back Rib Brine Recipe: The Perfect Flavor for Fall BBQs! Take the smoked Top Round Roast off the Traeger, place is a pan and let rest, covered, for at least an hour before slicing. For our 3-pound beef bottom round, well smoke for 90 to 120 minutes, or until the internal temperature has reached 130F (55C) for medium-rare doneness. Coat the entire surface of the roast with a thin coat of yellow mustard. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. This cut has more beef flavor than the pricier, more tender cuts of the animal. It will take approximately 30-35 minutes per pound to smoke a bottom round roast to rare. Thanks for the tips and the recipe. The salt helps bring out the tender meats natural flavors, elevating the taste of the final dish. Once it reaches this temperature, remove it from the smoker and let it rest for at least 15 minutes. Place the roast directly on the grill and smoke until the internal temperature reaches 160 F. No matter how youre serving it, slice the roast against the grain and sprinkle a tiny bit of salt on the beef right before serving. We usually go with wood chips or wood chunks with bolder, hearty flavors, like hickory, oak, and mesquite, that help develop the beefy flavor in the roast. While both cuts are best slow-cooked in moist environments, they do still need to be treated in slightly different ways. Preheat the grill to 225 degrees (122c) and place the roast directly onto the grill. A simple setup is to use an oven thermometer to keep track of the smoking temperature and an instant-read thermometer for the meat. You can also add other herbs and spices if you like. for full access to all my meat, rubs, sauces, and meat buying masterclasses, podcasts, and so much more. Smoked Bottom Round Roast - Instructions Step 1: Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature. I am a fan of serving roast beef with a vegetable mash or pure. Wrap the roast. If you slice the roast from the end then you will be slicing with the grain which will make the meat a little tougher than it needs to be. This smoked bottom round roast is smoked while being slathered in a garlic and herb butter to fill the meat with savory flavor. Table of Contents. If you have a meat probe to monitor the internal temperature, insert the probe into the middle of the roast. The first step is to preheat it to 275F. Get Your Grill On: How To Slice Skirt Steak For Perfect Bbq Results! Make sure to get the rub right into the meat. Bockwurst is a pork and veal sausage that is typically grilled or boiled. You can also use the Top Round or Bottom Round as well. This top round roast combines fresh basil and a punchy balsamic vinegar to help bring the flavor in what is quite a lean cut of meat. Do you love a recipe you tried? Place the buttered roast on a resting rack over a baking sheet on the grill grates of the smoker. There are several benefits to cooking a round roast. Cover your cooked roast loosely with a sheet of aluminum foil, in a 'tented' style. Step 2: Set up and preheat your smoker to 250F. Because the leg is a well-exercised part of the cow, the bottom round has a low fat content and marbling. Wrap the chuck roast in butcher paper or foil and smoke until the internal temperature reaches 195 degrees F (this takes about an hour). There are lots of choices when it comes to smoking beef roasts, with each cut excelling at different things. The Best Cut Of Beef For Smoked Beef Roast, Internal Temperatures for Smoking Beef Roasts, Smoker (Traeger, pellet, wood, charcoal, or an electric smoker), Chocolate Chip Cookies Without Brown Sugar, Apply olive oil, or your preferred cooking oil, then, Apply Worcestershire sauce and apply the seasoning in the same way. Save my name, email, and website in this browser for the next time I comment. Smoke the beef for 90 minutes and check the internal temperature. It is awesome to be able to cook the majority of the meal in the smoker. Your smoked eye of round ( or top round, or bottom round ) is best served between rare to medium-rare in my opinion. Preheat your smoker to 225 degrees F. Place seasoned beef into your preheated smoker directly onto the grill. 2 tbsp onion powder. of yellow mustard Dry Rub 1 tbs. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. These cuts can be seasoned in a million different ways. How to cook pork tri-tip so that it is juicy and delicious every time. Weve found that smoking an eye of round, rump roast, or sirloin tip is the way to go if you want to serve thinly sliced beef that holds its shape, making these roasts an excellent choice if youre planning on using the leftovers for sandwiches. Bottom is a more well-worked muscle, making it leaner and lower in fat content. Pro tip: You can also sprinkle a little extra Beef Rub on the meat prior to adding the butter if you really want an extra kick of flavor. Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. Remember to check the water, wood chips, or pellets and replenish as needed. Agreed, best smoked beef roast I have made add au jus and wow what a great dinner. Place a cast-iron skillet over the medium-high heat and melt 2 tablespoons of the butter. To learn more about cooking food using this method, read our Complete Guide to Smoking Food. Step 4: Smoke the Roast. With these leaner cuts of beef ( eye of round - pictured here, top round, and bottom round ) I use the internal temperatures given below for the levels of doneness. With a little practice, youll be able to produce precisely smoked, flavorful meat. Its an affordable Sunday roast that will please your friends and family with feel-good beefy deliciousness. Smoke this beef sirloin top cap cooked with the iconic fat, Smoked Beef Cheeks (Slices, Tacos & Sandwiches), Smoked Prime Rib [Barbecue Standing Rib Roast], Smoked Chuck Roast [Meat Prep, Woods, Rubs & Recipe], Beef should not be cooked past medium doneness to avoid drying out the meat, Double wrap your roasts in foil if you want it to be done earlier and are worried about drying out the meat, If youre going to cover with foil, make sure it doesnt touch the beef when cooking because this can cause steaming and overcooking of the roast. Apply a thin coat of yellow mustard all over the beef. Begin by preheated. Prepare the roast by evenly coating it in a thin layer of Kosher salt. This makes it an excellent choice for anyone who wants to smoke meat without spending too much. This ensures that when sliced against the grain, every slice combines a bit of crisp, flavorful crust and tender, juicy middle. Trim all excess fat from roast. Turning your ordinary grilling into extraordinary Barbeque. Set up for indirect cooking and add wood chips to coals. of kosher salt Method Step 1 Mix the ingredients of the dry rub in a mixing bowl and set aside. Oak and hickory are still my top two picks, especially when combined with cherry wood! Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. How To Make Smoked Top Round Roast Step 1: Preheat Smoker Before you start cooking your smoked top round roast, you need to get your pellet smoker ready. The rich, beefy flavor is incredibly tasty when smoked! It doesnt require a marinade or brine in my opinion. Step 1: Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature. Here are a few tips for smoking a roast with flavors that pop and a texture so tender and juicy you can cut it with a fork. I let this roast brine for 4 hours but typically, the longer you let it brine, the better the outcome would be.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[320,50],'pelletsmoker_net-medrectangle-3','ezslot_2',121,'0','0'])};__ez_fad_position('div-gpt-ad-pelletsmoker_net-medrectangle-3-0');if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[320,50],'pelletsmoker_net-medrectangle-3','ezslot_3',121,'0','1'])};__ez_fad_position('div-gpt-ad-pelletsmoker_net-medrectangle-3-0_1'); .medrectangle-3-multi-121{border:none !important;display:block !important;float:none !important;line-height:0px;margin-bottom:7px !important;margin-left:auto !important;margin-right:auto !important;margin-top:7px !important;max-width:100% !important;min-height:50px;padding:0;text-align:center !important;}. Set your Traeger to 225F and light a six inch smoke tube with pellets for extra smoke. }, Hot Dog Burnt Ends {Simple Tricks for Amazing Results}, Tri Tip Burnt Ends {Crunchy, Spicy, and Delicious in Four Hours}. A brisket is a primal cut that comes from the chest area and is often divided into two sections, called the point and the flat. Beautifully tender flank steak prepared in a citrus marinade and, Delicious smoked picanha for a taste of Brazilian BBQ! Take care to follow the instructions in this post. Combine the Beef Baste ingredients and mix well. Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it. Smoking a chuck roast is a simple way to smoke beef that is similar in flavor and texture to brisket without having to go through the process of smoking a full-size brisket for 12 to 18 hours. When you take the time to smoke a beef roast, youre rewarded with scrumptious roast beef that is tender and juicy with deep smokey flavors. 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