Smoked Beef Bottom Round Recipes

TRAEGER SMOKED BOTTOM ROUND ROAST BEEF

Steps:

• sprinkle salt and pepper on the roast.
• place roast in a large zip lock bag and place in the fridge for 4 hours
• remove roast from the fridge and add another (think layer) of pepper on the fat cap.
• slice 5 small holes in roast and insert garlic cloves
• add roast to disposable tin pan and add to pellet smoker set at 250 degrees
• after 4 hours (or until roast hits 130 degrees) remove roast from pellet smoker
• wrap the beef roast in foil, wrap in towel and rest for 30+ minutes.

SMOKED BOTTOM ROUND ROAST RECIPE

Steps:

• Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature.
• Set up and preheat your smoker to 250°F.
• If using an electric smoker, fill the water bowl half way and place wood chips in the tray.
• Open the top vent and. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open.
• Close the doors and lids on both smokers and allow them to come to temperature.
• In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar.
• Coat the beef with the mustard using a brush or your hands.
• Place the spice rub on all side of the roast, pressing it into the mustard so it sticks.
• Place the roast directly on the smoker rack.
• Insert the probe thermometer in one end of the roast (if a thermometer is attached).
• Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°F.
• Remember to check the water, wood chips, or pellets and replenish as needed.
• Remove the cooked round roast to a clean cutting board and tent with foil.
• Allow the meat to rest for at least 15 minutes before slicing.
• Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it.
• This results in tender portions that are not chewy.
• Place the slices on a platter and serve with your favorite side dishes.

SMOKED BEEF BOTTOM ROUND

Steps:

• Prepare the roast by evenly coating it in a thin layer of Kosher salt. Leave it to dry brine for 2 hours in the refrigerator.
• Fire up smoker to 225°F (107°C). Set up for indirect cooking and add wood chips to coals.
• In a medium-sized bowl, combine the rub ingredients.
• Coat the beef with a thin layer of yellow mustard. Apply the rub to the beef, covering all sides.
• Put the beef roast on the smoker racks. Close door or lid, and smoke until the beef's internal temperature is 130°F (55°C) for medium-rare, about 2 hours.
• Remove roast from smoker and tent with foil. Leave to rest for 10-15 minutes.
• Slice beef thinly to serve.