SMOKED BEEF TOP ROUND
Smoked beef top round, like most beef, does extremely well in the smoker. It can be cut up like steaks or into strips for use on tacos, salads, fajitas, etc.
Provided by Jeff Phillips
Categories Entree
Number Of Ingredients 3
Steps:
- Coat beef with Jeff's Texas style rub
- Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
- Place top round into lidded container and place into fridge overnight.
- When the brining process is complete, remove the top round from the fridge and set aside.
- Set up smoker for cooking at about 225-250°F with indirect heat.
- Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
- Use oak smoke for best results but any smoking wood will work fine.
- Add smoke for at least 2 hours.
- When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.
SMOKED BEEF BOTTOM ROUND
Smoked bottom round roast cooked low and slow over oak wood for the perfect plate of barbecue beef. Prepared with a quick dry brine and Texas-style paprika and garlic dry rub, this delicious beef cut can feed a crowd!
Provided by Ben
Categories Main Course
Time 4h10m
Number Of Ingredients 9
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.
SMOKED BEEF ROAST
Smoked Beef Roast will create the ultimate Sunday dinner. This smokey, intensely beefy roast takes minimal effort. This means you'll have plenty of time to prepare your side dishes for the perfect family meal!
Provided by Angela
Categories Beef Dishes Main Dish Smoked Meats
Time 3h50m
Number Of Ingredients 7
Steps:
- Brush olive oil (or use Worcestershire sauce) to coat your beef roast cut.
- In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. Apply the seasoning to your beef, massaging the blend into the meat. *Allow the meat to come to room temperature, try to give the beef at least an hour to warm before smoking.
- Load the pellet hopper or chip basket with your desired wood chips. Preheat your smoker to 225 degrees F (107 degrees C).
- Place seasoned beef into your preheated smoker directly onto the grill. If you have a meat probe to monitor the internal temperature, insert the probe into the middle of the roast. *See notes for proper placement of meat probe.
- Smoke for approximately 2 hours at 225 degrees F (107 degrees C), or 30 minutes per pound. Internal temperature should be 120-125 degrees F (49-52 degrees C) for RARE, 125-135 degrees F (54-57 degrees C) for MEDIUM RARE, and 135-140 degrees F (57-60 degrees C) for MEDIUM.
- Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast.
- Once rested remove the foil, slice against the grain, and serve.
Nutrition Facts : Calories 354 kcal, Carbohydrate 1 g, Protein 52 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 1002 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TRAEGER SMOKED BOTTOM ROUND ROAST BEEF
A lean beef roast that when smoked low and slow can make an amazing dinner (plus sandwich leftovers!)
Provided by Nick LeRoy
Categories Main Course
Time 8h50m
Number Of Ingredients 3
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 EYE OF ROUND ROAST RECIPE:
Steps:
- Prepare your smoker according to manufacturer's directions. I have an Electric Smoker and I like to use either alder or cherry wood. Set temperature to high and then turn down the temperature.
- TIPS: As to the temperature of the smoker, I keep it fairly low (250 degree F). Do not raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do).
- Trim all excess fat from roast. Using your hands, rub all over with your favorite dry rub. Place prepared roast on the oiled smoker rack. Smoke for approximately 2 hours or until internal temperature reaches 125 to 130 degrees F. for medium-rare (using a good meat thermometer).
- What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is OK if you like well done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
- Remove from smoker and let it rest at room temperature for 15 to 20 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
- To serve, thinly slice or shave the roast using a shape knife.
SMOKED DRY RUBBED BOTTOM ROUND ROAST
Smoking perfect bottom round roast is super easy. It doesn't take long to achieve that dark exterior and rosy pink interior.
Provided by Diana
Categories Main Course
Time 2h
Number Of Ingredients 9
Steps:
- Remove the bottom round roast from the refrigerator 40 minutes prior to cooking it so it can come to room temperature.
- In a mixing bowl, whisk together the pepper, garlic powder, onion powder, sugar, paprika, and salt. Using your hands, coat the entire roast with the mustard. Pat the dry rub into the layer of mustard to cover the roast. Set aside while you preheat your smoker.
- Fill the water bowl of your smoker half way and place the wood chips in the tray. Open the top vent. Preheat your smoker to 250°F.
- Place the roast directly on the smoker rack. If there is a probe thermometer attached, place it in one end of the roast. Smoke the beef for 90 minutes and check the internal temperature. You are looking for 130°F to 135°F. Continue to smoke for up to 1 hour and 45 minutes, checking the temperature every 20 minutes. Remember to check the water and wood chips every 45 minutes and replenish as needed.
- Remove the cooked bottom round roast to a clean cutting board and tent loosely with foil. Remember that the roast will continue to cook up to approximately 140°F. Allow the meat to rest for at least 15 minutes before slicing. You can allow the roast to cool down completely if using for sandwiches.
- Slice the smoked bottom round roast as thinly as possible and use to make classic roast beef sandwiches. See the recipe that follows. Or, serve with your favorite side dishes.
Nutrition Facts : Calories 346 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 370 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SMOKED BOTTOM ROUND ROAST RECIPE
The bottom round roast, also referred to as the rump roast, is a lean cut of beef located near the hindquarters of the steer. A bottom round roast is often oven baked. It can also be braised for a long time in liquid to be served as a pot roast. It doesn't require a marinade or brine in my opinion. But, it can benefit from a good amount of seasoning or even a coating of mustard with a dry rub applied to form a crust.
Provided by cavetools
Categories Main Course
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 112 g, Calories 210 kcal
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5/5 (5)Total Time 1 hr 50 minsCategory EntreeCalories 190 per serving
- Place roast into smoker and add wood chips. Add additional chips as needed throughout cooking to maintain smoke.
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Ratings 489Calories 309 per servingCategory Dinner, Lunch, Main Course
- Give the roast a good rub down with Worcestershire sauce before applying the spice rub. The Worcestershire sauce helps the rub adhere to the roast and adds flavor.
- There are a couple of ways you can smoke the roast, depending on how much time you have. For the best results cook it in a smoker at around 215℉ for 4 to 6 hours. The roast is ready to come out when its internal temperature is between 145℉ to 155℉ degrees.
- Let the roast rest for 20 minutes, covered with foil, before slicing. Sprinkling a little salt on the slices before serving them to help brighten up the beef’s flavors.
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- Prep. Season the roast with Kosher salt. If you can, give the salt 1 to 2 hours to be absorbed. The process of salting in advance is called dry brining. The rule of thumb is 1/2 teaspoon of kosher salt per pound of meat.
- Prepare a sous vide immersion circulator, such as Joule by ChefSteps, according to the manufacturer's instructions and set the water temperature for 131°F.
- Place the bottom round roast in a one-gallon sealable freezer bag. Carefully submerge the freezer bag in the water bath until most of the air has been removed and then seal the bag. Once bag is submerged, cook the roast for 30 hours.
- After 30 hours, remove the bag from the water and submerge in a large container filled with a 50/50 mix of ice and water for at least 30 minutes to reduce the meat's core temperature to a safe range of 34-38°F. Refrigerate the bagged roast until ready to grill (up to two days ahead of time).
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