After another 30 minutes the roast got another spritz. While you have your smoker fired up, why not smoke some Brussels sprouts, green beans, some sweet onions, or mushrooms. How long it takes the beef to reach 130F is determined by the thickness of the roast, not the weight. It should work well with an arm roast. Required fields are marked *. You might think that this would be a great thing but it ends up making the beef very tough to eat. The target internal temperature for chuck roasts being served in thin slices is 195 (91) to 200 (93). Combine the dry rub ingredients and mix well. One of the easiest and most underrated cuts of beef to put on your smoker is an Eye of Round roast. Sprinkling a little salt on the slices before serving them to help brighten up the beef's flavors. When picking out these cuts, choose roasts that are longer than they are wide. In a small bowl combine the softened butter, garlic, herbs, salt, and pepper. Let the roast rest for a few minutes before slicing and serving. DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you. Thanks for asking! First and foremost, it is critical to select the appropriate cut of meat. Costco Top Round Roast, Traeger Smoked Top Round Roast. The best way to buy bottom round roasts, or any other cut of beef, is by ordering directly from the butcher shop. We often smoke a roast on the weekend so we can have tender, delicious French Dip sandwiches all week long. Baste (or spray) the eye of round with the Beef Baste every 10-15 minutes. And I'll continue to use it. Combine the Beef Baste ingredients and mix well. Roasts can be frozen for 3 to 6 months and defrosted in the refrigerator before being warmed in the oven. How to Cook Pork Tri-Tip: The Perfect Grilled BBQ Meat, The Best Basting Brush for Grilling: How to Grill the Perfect Steak, How to Use a Char Broil Offset Smoker for the Best BBQ, How to Smoke Boneless Beef Ribs in a Weber Kettle Grill, A Step-by-Step Guide on How to Cooking Delicious Bockwurst, How to Cook Snow Crab Legs on the Grill: The Best Recipe. 2 tbsp onion powder. To help people choose the right roast, weve grouped the cuts of meat into four categories primarily defined by how the cuts are smoked and served. Learn how to smoke bottom round with our easy smoking recipe. Theres a lot to love about smoking a beef roast, the way it absorbs the flavors from the smoke, how it makes your neighbors jealous as the aroma of smokey barbecue wafts through the neighborhood, and the way it makes the flavors in beef pop. Get recipes, BBQ tips & regular discounts straight to your inbox! Step 5: Place the roast directly on the smoker rack. Following that, you must prepare your smoker according to the manufacturers recommendations. Here are a few of our favorite side dishes to serve with a roast that has been smoked. 1/4 cup brown sugar. But you dont have to wait for the weekend to make this meal! It has a more authentically beefy taste because it comes from a primal cut closer to the animals muscle. The garlic herb butter is the magic element in this smoked bottom round roast recipe. We started by seasoning the roast aggressively with a classic beef dry rub. Step 6: Remove the cooked round roast to a clean cutting board and tent with foil. The technique and skills you learn will bring your backyard cookouts to a new level. It should also help to enhance the natural flavors found in the meat cut. How To Clean Rust Off Of Grill Grates In 5 Easy Steps. Look no further than! The key to smoking around roast is to cook it slowly over low heat. Your email address will not be published. Trim the eye of round to remove surface fat and silverskin. Leave it to dry brine for 2 hours in the refrigerator. Baste (or spray) the eye of round with the Beef Baste every 10-15 minutes. Take those smoked onions and mushrooms and make a nice gravy or sauce to go with the roast beef. Before we put this roast on the grill, we need to do a little prep work. The answer may surprise you. If you dont have all day, you can smoke a roast between 250 (121) and 275 (135) and still have delicious roast beef; it just wont be quite as tender as one cooked at a lower temperature. It is absolutely perfect! Place the buttered roast on a resting rack over a baking sheet on the grill grates of the smoker. Smoked roasts can be kept in the fridge for a week or so in an airtight container and sliced whenever someone gets hungry. Your email address will not be published. These cuts can be seasoned in a million different ways. Begin by preheated. When it comes to smoking meat, there are a few things to remember in order to get the best results. Breaking the wood into thin pieces, or chips is better for smoking than chunks because it burns more evenly. Use the chart below to help you determine when to pull the roast off the grill, pellet grill, or smoker. Thanks! Thank you, Je l'ai fait avec roti de haut surlonge. Smoke for another 30 minutes and spritz the roast again. Cooking dinner for your friends or family should be easy. (Amazing Ribs). Add smoke for at least 2 hours. Leave the seasoned roast uncovered while refrigerated. However, with a good salt dry brine, we can cook it efficiently on the smoker. The meat should always appear fresh, slightly slick without appearing wet, and have a deep reddish color. A few things apply to choosing a beef roast, regardless of cut. Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. Start shopping online now with Instacart to get your favorite products on-demand. I love the color that I get with this rub! Our favorite smoked beef recipe, located below, will work with almost any type of roast. Just remember to keep an eye on the thermometer so that the beef doesnt cook beyond 135F. Over the years, weve made it with lots of different beef roasts, and it always has great flavor. Im a huge fan of Sunday family dinners. Select a nice hardwood like oak or hickory for this roast to added some extra smokey flavor. Subscribe to receive our FREE weekly newsletter, The BBQ Beat, and never miss a new recipe! Smoked bottom round roast cooked low and slow over oak wood for the perfect plate of barbecue beef. Just like smoked top round, beef bottom round roast is best served sliced. . With the right temperature and time spent in the smoker the bottom round roast will be tender and juicy. A medium rare smoked beef roast is best sliced very thinly before serving. Hi there, I'm Angela! This smoked top round roast is loaded with flavor from a basil and balsamic seasoning and a low and slow smoke. When it comes to smoking meat, we recommend using a digital thermometer with a probe inserted into the middle of the roast and setting an oven thermometer next to it to have an accurate reading of the smoking temperature. For beef, we usually use mesquite or hickory. Personally I am glad that most people still avoid this cut as it means that I can always find one at the grocery! 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. 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. With a little practice, youll be able to produce precisely smoked, flavorful meat. Set your Traeger to 225F and light a six inch smoke tube with pellets for extra smoke. Wrap the chuck roast in butcher paper or foil and smoke until the internal temperature reaches 195 degrees F (this takes about an hour). Some people like to dry brine them, but we havent found that it makes a difference in flavor or texture when the meat is finished smoking. There are several subsections of beef round found here, including top round, bottom round, and eye round. You can absolutely carve this up and devour it right off the pit but I like to wrap it in foil and refrigerate overnight. }, Leftover Smoked Brisket Recipes {11+ Great Ideas! Remember, it is more important to concentrate on the internal temperature than the time. Rub the outside with a little Worcestershire sauce before applying the spice rub. The key to smoking around roast is to cook it slowly over low heat. We recommend reheating the roast in a 300 (149) oven in a covered baking dish for 10 to 15 minutes, depending on the size of the leftover. Using your hands, rub all over with your favorite dry rub. Turning your ordinary grilling into extraordinary Barbeque. Preheat your Traeger (or any pellet smoker) to 250 degrees. Taken from the hindquarters, these cuts are relatively lean and among the most economical. Bottom roasts are not as common at grocery stores and butcher shops because theyre harder to sell than other cuts. Apply the seasoning to your beef, massaging the blend into the meat. Prepared with a quick dry brine and Texas-style paprika and garlic dry rub, this delicious beef cut can feed a crowd! Its the first time Ive done a beef roast in the smoker. We placed the roast in a baking dish and let it rest, covered for about an hour before slicing. The lack of fat and connective tissue means these cuts are easy to dry out if overcooked. What constitutes rare and medium-rare cooked meat? We do rub the outside of the roasts with Worcestershire sauce to help the dry rub adhere to the roast and to add a little more umami flavor. Umami is an online food and travel magazine for the curious cook. And why not shave that beef and create cheese steak sandwiches with some peppers and onions piled on? I was honestly shocked at how tender and juicy it is. A well-marbled piece of fat is ideal for the surrounding roast. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open. 250 F / 121 C Super Smoke 2 While the Traeger is preheating, prepare the roast: Trim any excess fat from the top of the roast down to 1/4 inch thick. I smoke eye of rounds to Medium Rare which is an internal temperature of 130-135F. Smoke for approximately 2 hours or until internal temperature reaches 125 to 130 degrees F. for medium-rare (using a good meat thermometer ). Mention. In addition, smoked meats have a richer flavor, thanks to the smoky aromas that penetrate the flesh during the cooking process. Yes, We put the roast directly on the grate inside the smoker. Every month we give away two free 14 Day Dry Aged Rib Eye Steaks, Entering the contest takes less than 5 minutes and then youre eligible to win every single month from then on. Or did I miss that? Bottom round roast is best left to a slow roasting or cooked in a braise to help it become more tender and flavorful. If you are using a smaller roast, like an eye of round, then you will need to shorten the cooking time accordingly. Slather the entire roast with the butter mixture using a rubber spatula. Make sure to get the rub right into the meat. Smoked Bottom Round Roast Recipe Ingredients 3 lbs. If youre looking for a way to impress your guests with a delicious and unique meal, smoking around roast is the way. After the roast had smoked for 90 minutes the rub had set and the beef had beautiful color. 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. Start your smoker, grab your pellets, and get the temperature stable at 250F. Garlic and Herb Smoked Bottom Round Roast, If youre looking for the ultimate way to help you make better BBQ, feed the people you love, and become a backyard BBQ hero, join my members-only group. This step-by-step guide will show you how to cook bockwurst German sausage in your own kitchen. When smoked properly, it can be incredibly flavorful and succulent. Dialed it down to 200 its at 125-130 now, after 3:50 mins. The salt helps bring out the tender meats natural flavors, elevating the taste of the final dish. Some additional ways to season smoked beef include a combination of olive oil, garlic, rosemary, and thyme for more herb-forward flavors. Simply apply an evening coating of salt over the beef, before leaving it in the refrigerator overnight or for a minimum of two hours. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! Since beef excels at absorbing the flavors from the smoke, the choice of wood matters. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. Enjoy. It just takes a minute to do and there is very little waste. Sprinkle the meat all over with a light coating of sea salt and cracked or regular pepper. When using this recipe for sandwiches, serve it with some Smokehouse Potato Salad, Roasted Corn on the Cob, and Quick Pickled Carrots. I cant wait to see your results! Today were looking at bottom round basics from dry brining to seasoning, and how to smoke it for the perfect plate of tender sliced roast beef. Fum 3h a 225f jusque 140f All of these are wonderful woods to use when smoking beef cuts! I like to use a combination of salt, pepper, and garlic powder. Compliments came from all attending and then again when I sliced up the remaining roast and made up some "care packages" for friends that couldn't attend. This smokey, intensely beefy roast takes minimal effort. If you are using a charcoal grill, set it up for 2-zone cooking with indirect heat. Before applying the spice rub, give the roast a good rub down with Worcestershire sauce. The granddaddy of smoked beef is a whole brisket. 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. When looking to feed a crowd, try smoking an economically priced bottom round roast. Do you love a recipe you tried? We did this one for about 4 hours for an internal temperature around 130 degrees (54c) for rare. 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. On cooking day our outdoor temperature was right at freezing and was concerned about the cooking time but my smoker was running at 230 to 245 so I checked the roast with my digital thermometer at 6 hours and it it was already into the Medium range. One such recipe is for smoked beef brisket. While the pellet smoker heats up, remove the roast from the plastic bag. It is awesome to be able to cook the majority of the meal in the smoker. I created this smoked top round roast recipe with the backyard BBQer in mind. Top Round Roast Recipes Deli Style Roast Beef 4.8 A quick sear and a long, slow cook on your Traeger will produce the tender, rosy roast beef you'll find at the local deli. Roast beef and rib roast cuts will develop a nice crust on the outside, especially when liberally seasoned, but it wont be as thick as the ones on a chuck roast or brisket. The nutrition information shown is an estimate based on available ingredients and preparation. The liquids will redistribute, resulting in a more soft and tasty piece of meat. Got melange pices excellentfum aux granules Jack Daniel. 2 tbsp chili powder. I'd like to receive the free email course. Bottom round is derived from the cows hind leg and rump, often known as the round. Allow the meat to rest for at least 15 minutes before slicing. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. With a little bit of planning and preparation, smoking a round roast can be a fun and rewarding experience. 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. Apply the rub to the beef, covering all sides. The beef is NOT done at this point and will look kind of meh on your pit. Smoke the beef for about 90 minutes or until the rub has set into a crust. A good tip is to target the middle of the roast to diners who prefer rare to medium rare and save the ends for the people who prefer their beef more well-done. We love to smoke them using traditional roast beef flavors, or if its being served at a party, we use more barbecue forward flavors. Because the leg is a well-exercised part of the cow, the bottom round has a low fat content and marbling. The stall is where the liquid in the roast starts to cool the brisket through evaporation, making it look like the cooking process has stalled. And, most importantly, enjoy your smoked meat! The majority of the meat found in grocery stores and butcher shops is graded Choice. Beautifully tender flank steak prepared in a citrus marinade and, Delicious smoked picanha for a taste of Brazilian BBQ! They can be found at most supermarkets and convenience stores, and they taste great! Another excellent recipe is for smoked prime rib. Just search heygrillhey on your favorite site. of garlic powder 2 tsp. of coarse salt 2 tbs. The basic process is to season the roast, sear in a cast iron skillet over high heat, then smoke for 3 to 4 hours. A great way to serve smoked beef for parties is to slice it very thin, sprinkle it with a small amount of smoked salt and serve it as part of a meat and cheese platter.