ALL RIGHTS RESERVED. 3. Smoked Beef Roast Directions. https://amazingribs.com/.../sous-vide-que-bottom-round-roast-recipe Using your hands, coat the entire roast with the mustard. Fill the water bowl of your smoker half way and place the wood chips in the tray. There isn’t much preparation needed for this method of cooking roast beef. As a side note: I also tried smoking a top round roast when testing this recipe. Preheat oven to 350°F; Coat the bottom of a large dutch oven with oil and sear each side of the meat until brown on all sides. Step 6: Remove the cooked round roast to a clean cutting board and tent with foil. You could pull the beef apart with your fork. Allow the meat to rest for at least 15 minutes before slicing. Mashed potatoes would be my first choice. Allow the meat to rest for at least 15 minutes before slicing. This cut is also used to make beef jerky. Pat the dry rub into the layer of mustard to cover the roast. Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°F. Smoke the beef for 90 minutes and check the internal temperature. There are so many cuts of beef; bottom this or top this. Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature. Home / Search: Smoking a bottom round roast. Making smoky sandwiches with the leftover beef is a great idea. You can allow the roast to cool down completely if using for sandwiches. Posted on January 16, 2013 by The Warrior. 6. 2. Braised bottom round roast. You should be able to feed 10 people with a 3 pound roast. Remove the bottom round roast from the refrigerator 40 minutes prior to cooking it so it can come to room temperature. Getting it perfectly medium-rare was tricky. While you have your smoker fired up, why not smoke some Brussels sprouts, green beans, some sweet onions, or mushrooms. 3. Total time: 35 min – Prep time: 34 min – Cook time: 1 min – Serves:6 people. Don’t like horseradish? For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open. Pro tip #3: If you want to catch the juices of the roast for au jus, place a disposable foil pan on the rack below the meat. You can smoke vegetables on the rack above the beef to avoid cross contamination. I have very little beef “cut-savvy”. Slice the smoked bottom round roast as thinly as possible and use to make classic roast beef sandwiches. Smoke for 90 minutes to 1 hour and 45 minutes or until. It is awesome to be able to cook the majority of the meal in the smoker. Allow the meat to rest for at least 15 minutes before slicing. Place the spice rub on all side of the roast, pressing it into the mustard so it sticks. 2. Light your smoker approximately 30 to 35 minutes before you want to start smoking the beef roast. I too like it rare and I cooked it to 120 in order for it to be like rare roast beef. This protein is really best when sliced as thinly as possible. You may be wondering how long to smoke a rump roast. Close the doors and lids on both smokers and allow them to come to temperature. Preheat your smoker to 250°F. Step 3: In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar. Grab your injector and fill it with beef broth. I have done a bottom round on my weber kettle. Otherwise, make sure your carving knife is well sharpened. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Dry Rubbed and Smoked Bottom Round Roast Beef Recipe. Use Russian dressing instead. And why not shave that beef and create cheese steak sandwiches with some peppers and onions piled on? The temps were on the high side, maybe 375ish. Impress your friends and family by smoking a bottom round roast and some sides. Replenish both as needed. This results in tender portions that are not chewy. You could also prepare creamy & cheesy grits, a cauliflower purée, or some creamed spinach. However, it is a really nice protein for cooking in your smoker. On occasion, the roast was braised in a pressure cooker with beef stock, red wine, and root vegetables. I don’t think there is much benefit to marinating or brining a roast beef. Used basic indirect setup with some smoke. Top that with the greens and the roll tops. You are looking for 130°F to 135°F. Remember to check the water bowl and the chips approximately at 45 minutes. Cut the sandwiches in half and serve with potato chips. For a tender, juicy bottom round roast, follow the steps below. Increase for the number of people joining you for lunch or dinner. Pulled Chuck Roast with Grilled Onions. Place the spice rub on all side of the roast, pressing it into the mustard so it sticks. 4. When looking to feed a crowd, try smoking an economically priced bottom round roast. A Traeger bottom round roast is fairly easy to prepare because you don’t need to tend to the grill once the roast goes inside it. You don’t need to do too much to the roast prior to smoking it. It is a triangular cut from the bottom round and a tougher part of the leg. But it still tasted good because it was sliced as thinly as possible and either piled high on white bread for sandwiches or sliced a little thicker and served with mashed potatoes and gravy. 6. It was always a bottom round roast baked in the oven for a long time on low heat. The answer may surprise you. In a mixing bowl, whisk together the pepper, garlic powder, onion powder, sugar, paprika, and salt. This results in tender portions that are not chewy. Pulled Chuck Roast with Grilled Onions. It can also be braised for a long time in liquid to be served as a pot roast. When most people think of pulled meat they often think of pork but this pulled chuck roast which I mixed with grilled onions is versatile enough to go on . Save my name and email in this browser for the next time I comment. Remove the cooked bottom round roast to a clean cutting board and tent loosely with foil. Place the rolls on a baking sheet with the insides facing up. Preheat your oven broiler. You can allow the roast to cool down completely if using for sandwiches. © 2019 GRILL MASTER UNIVERSITY. Place the roast directly on the smoker rack. A beef bottom round roast is cut from the hind quarters of the steer or cow. In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar. When you purchase roast beef at the deli counter of your market, this is likely what you are getting. Step 1: Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature. Cover and refrigerate the horseradish sauce for 30 minutes. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open. Top the tomatoes with some of the roast beef slices and season with salt and pepper to taste. And, it only takes 90 minutes to 1 hour and 45 minutes. If using an electric smoker, fill the water bowl half way and place wood chips in the tray. It is seasoned well, oven roasted, and sliced thinly. Choose wood chips with a good amount of flavor, such as hickory, for your electric smoker. If there is a probe thermometer attached, place it in one end of the roast. Step 2: Set up and preheat your smoker to 250°F. Sliced roast beef goes a long way when served with other meats, cheeses, lettuce, tomatoes, and condiments for making sandwiches. If you prefer a leaner cut of beef, rump roast is your next choice. Insert the probe thermometer in one end of the roast (if a thermometer is attached). 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