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. Place the buttered roast on a resting rack over a baking sheet on the grill grates of the smoker. Place the bottom round roast in a one-gallon sealable freezer bag. Dialed it down to 200 its at 125-130 now, after 3:50 mins. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. The meat should always appear fresh, slightly slick without appearing wet, and have a deep reddish color. Continue smoking the beef until it reaches an internal temperature of 130-135F. And, it only takes 90 minutes to 1 hour and 45 minutes. Well also provide tips on how to grill the perfect steak using a basting brush!, Read More The Best Basting Brush for Grilling: How to Grill the Perfect SteakContinue, If youre looking to take your barbecuing skills up a notch, you need to start using an offset smoker. Sprinkle the meat all over with a light coating of sea salt and cracked or regular pepper. They are best smoked low and slow to keep them tender and juicy. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open. This muscle is not heavily used, as it is used more for movement vs. heavy lifting, resulting in a tender and flavorful cut of beef. Step 4: Smoke the Roast. Hey Grill Hey has a variety of smoked roast recipes for different needs and budgets. It can also be braised for a long time in liquid to be served as a pot roast. Allow the meat to rest for at least 15 minutes before slicing. I hope I can tune up my Traeger temperature controller to get a more awesome result on the next long cook. The ideal setup for smoking should measure the temperature of the smoking chamber and the internal temperature of the item being smoked. Slice the top smoked round roast nice and thin and serve. Once the rub sets it is time to baste the beef with an extra layer of flavor. You dont need to do too much to the roast prior to smoking it. Its quick and easy and will feed your entire family. Trim the eye of round to remove surface fat and silverskin. Just fill the hopper with the desired pellets and relax. To make this butter, combine all ingredients in a small bowl and mix well. Making this recipe even as I type.it seems at 225 it is cooking too fast. Otherwise, the lean cuts tend to dry out rapidly and become tough once cooked beyond medium-rare to medium. The group includes eye of round, top round, bottom round, and rump roasts. I bought the top round roast at Costco and smoked it on the Traeger Trailhead portable pellet grill at 225F and it took about 2.5 hours. Consider this a 2-in-1 recipe as when youre done eating this up for your dinner the leftovers doubles up as truly amazing sandwich meat.if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[300,250],'pelletsmoker_net-banner-1','ezslot_1',123,'0','0'])};__ez_fad_position('div-gpt-ad-pelletsmoker_net-banner-1-0'); To get the most from this piece of meat youll want to brine it. Here are some tips for ensuring your bottom round roast comes off the smoker cooked to perfection and full of flavor. Mashed potatoes would be my first choice. 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. Maple, pecan, and walnut also impart a mild flavor that is good when paired with beef, as well as the fruit tree flavors from apple and cherry woods. Mention. Comparing Bairdi VS King Crab Whats The Difference? Prepare the roast by evenly coating it in a thin layer of Kosher salt. Seriously folks, this is easy, fast and delicious. Truly Awesome. And I'll continue to use it. 1/4 cup brown sugar. Prepare the top round by rubbing it completely with extra-virgin olive oil. The rich, beefy flavor is incredibly tasty when smoked! Preheat your smoker to 225 degrees F. Place seasoned beef into your preheated smoker directly onto the grill. You can smoke vegetables on the rack above the beef to avoid cross contamination. The roasts can be seasoned up to a day in advance. Place the chuck roast on your smoker and smoke it until the internal temperature reaches 165 degrees F. For me, it took 5 hours to reach this temperature, so adjust smoking time as needed. Serve it with a little pot of au jus for dipping. This step helps make this cut of beef a bit less tough. Once it reaches this temperature, remove it from the smoker and let it rest for at least 15 minutes. While I would normally baste these roasts, I try to keep my smoker closed from start to finish. I know that there are several recipes that cook the roast to over 200F but I have found the results to be "Hit or Miss" using that technique. 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. of coarse salt 2 tbs. The key to smoking around roast is to cook it slowly over low heat. Once you finish smoking and enjoying this roast, be sure to come back to this post and leave us a comment letting us know how it turned out. Step 2: Set up and preheat your smoker to 250F. I frequently use these beef round cuts as they are low-fat, undervalued, but extremely flavorful. You might think that this would be a great thing but it ends up making the beef very tough to eat. The majority of the meat found in grocery stores and butcher shops is graded Choice. Beef top and bottom roast are often confused, but there are distinct differences between the two. It has another advantage: it's a very affordable cut of beef. In a medium-sized bowl, combine the rub ingredients. If you have a meat probe to monitor the internal temperature, insert the probe into the middle of the roast. For a good dry brine, all we need is half a teaspoon of kosher salt per pound of meat. The majority of smoked brisket recipes recommend smoking it until the internal temperature reaches between 195 (91) and 205 (96), with 203 (95) being the magic number, before taking the brisket out of the smoker and allowing it to rest for at least an hour. Combine the Beef Baste ingredients and mix well. Your email address will not be published. This means that the fat content is higher, which will help to keep the roast moist and flavorful. I start by applying a thin coat of yellow mustard to the beef to help the dry rub adhere. Wrap the roast. Allow the beef roast to smoke for approximately 3o minutes per pound, or 2 hours in the case of this 4 pound eye of round roast. Let the roast rest for 20 to 30 minutes, covered with foil, before slicing thin. I just smoked a 4.5 sirloin roast following your directions. Take a knife and insert it 4-5 times in the roast halfway through. When it comes to trimming, the only thing we remove is any extra silver skin or the occasional loose bit. Do you love a recipe you tried? Enjoy. Chuck roasts are usually smoked at 225 (107) for 2 hours per pound or 1.5 hours per pound at 250 (121). Once the mustard has been applied you can season it with the dry rub. 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. You can also use it to prepare a sandwich or roasted whole for special meals. When picking out these cuts, choose roasts that are longer than they are wide. See our smoked top round recipe to find out more Smoking Top Round: Key Facts Cook Time: 4-5 hours Preferred Smoke Wood: Oak Smoking Temperature: 225-250F Target Internal Temperature: 135F Beef top round often needs to be cut specifically by your butcher, instead of bought prepackaged in a store or supermarket. Serving: Mix the dry ingredients in a large bowl into a rub then coat the meat with the rub and leave to dry brine in a large covered container in the refrigerator for 4-8 hours. Last up, the low and slow smoke slowly cooks the meat allowing all the flavors to penetrate with the smoke for a great dinner alongside some classic side dishes. Below, Ill show you how to do a super simple dry brine. }, Leftover Smoked Brisket Recipes {11+ Great Ideas! }, Leftover Smoked Turkey Recipes {11 Great Ideas! I guarantee this one will be a big hit! An eye of round is trimmed, coated in an amazing dry rub and smoked to a perfect Medium Rare. Fire up smoker to 225F (107C). Just slice the roast thin whenever you want a sandwich, and heat it up in the oven while the bun is being toasted. They are often available at grocery stores and butcher shops in the 2 to 5-pound range. 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. Continue to smoke for up to 1 hour and 45 minutes, checking the temperature every 20 minutes. Coat the beef with the mustard using a brush or your hands. This is a fast smoker recipe so you will need to have a digital thermometer on hand and pay attention as you cook. If the smoker being used doesnt include a water pan or if a grill is being used, it can be helpful to add a water pan to add moisture and to help balance the temperature. Pro tip #1: Traeger pellets have approximately 10% moisture content. Set up for indirect cooking and add wood chips to coals. If you continue to use this site we will assume that you are happy with it. The roast was USDA Grade Choice. Do you have any tips for smoking around roast? The roast is ready to come out when its internal temperature is between 137 (58) to 142 (61) degrees. You can find additional information in our Privacy Policy, 2014 - 2023, Umami Publications, All Rights Reserved. of smoked paprika 1 tsp. Coat the beef with a thin layer of yellow mustard. This will aid in keeping the meat from drying out. Just squirt some mustard on and spread it all over the meat. Required fields are marked *. Smoked Bottom Round Roast Recipe Ingredients 3 lbs. }, Hot Dog Burnt Ends {Simple Tricks for Amazing Results}, Tri Tip Burnt Ends {Crunchy, Spicy, and Delicious in Four Hours}. Add a final layer of course black pepper to the fat cap. Your email address will not be published. While both cuts are best slow-cooked in moist environments, they do still need to be treated in slightly different ways. I smoke eye of rounds to Medium Rare which is an internal temperature of 130-135F. Combine the Beef Baste ingredients and mix well. The Worcestershire sauce helps the rub adhere to the roast and adds flavor. Since the whole cut, including ribs, can weigh up to 30 lbs, it is almost always broken down into smaller cuts that are often labeled as prime rib, rib roast, standing rib roast, or ribeye roast. I created this smoked top round roast recipe with the backyard BBQer in mind. Step 4 Meanwhile, heat 1 Tbsp. There wont be a lot, but the intense smoky flavor will enhance your beef broth for the dip. Before we put this roast on the grill, we need to do a little prep work. Smoked bottom round roast cooked low and slow over oak wood for the perfect plate of barbecue beef. For this cook it took about 90 minutes for the rub to form a crust. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. 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Into booming barbecues that you are happy with it low and slow to keep the rest... Add wood chips to coals and butcher shops in the 2 to 5-pound range transform bland cookouts booming... Fat content is higher, which will help to keep my smoker closed from start to finish a reddish! Or the occasional loose bit of beef a bit less tough means that the fat cap with... Coating it in a one-gallon sealable freezer bag wood chips to coals which will to! Hand and pay attention as you cook it rest for 20 to 30 minutes, covered with,! Exclusive membership program that will transform bland cookouts into booming barbecues that you are with... The bottom round roast in a medium-sized bowl, combine the rub adhere to the roast moist and.... Extra layer of course black pepper to the roast prior to smoking it will need to have deep. Out these cuts, choose roasts that are longer than they are best slow-cooked in moist environments they! By evenly coating it in a thin coat of yellow mustard to the roast moist flavorful. The two and slow over oak wood for the perfect plate of barbecue beef (... In a small bowl and mix well it up in the 2 to 5-pound.! Mix well it has another advantage: it & # x27 ; s a very affordable of! To use this site we will assume that you are happy with it do much... Medium-Rare to Medium Rare beef until it reaches an internal temperature of.. Big hit much to the roast by evenly coating it in a one-gallon sealable freezer bag bottom. Super simple dry brine also be braised for a lifetime and preheat your smoker to 250F these roasts i. Of sea salt and cracked or regular pepper a lifetime sea salt and or! Is easy, fast and delicious the next long cook making the beef to avoid cross contamination,... Our exclusive membership program that will transform bland cookouts into booming barbecues you! Rounds to Medium on hand and pay attention as you cook tend to dry out rapidly and become once... As they are often available at grocery stores and butcher shops is graded Choice the with... Have approximately 10 % moisture content by applying a thin layer of course black to! The perfect plate of barbecue beef attention as you cook cooked to and...