When looking to feed a crowd, try smoking an economically priced bottom round roast. How To Make Smoked Top Round Roast Step 1: Preheat Smoker Before you start cooking your smoked top round roast, you need to get your pellet smoker ready. You could put this stuff in a bottle and sell it all day long! Slather the entire roast with the butter mixture using a rubber spatula. Place prepared roast on the oiled smoker rack. Trim all excess fat from roast. When it comes to the wow factor, there are very few things as impressive as carving thick slices of smoked prime rib for your guests at the dinner table. Im a huge fan of Sunday family dinners. all beef is graded Prime, Choice, or Select, The Best Meats to Smoke & How to Make Them Taste Delicious, Let's Make Sublime Smoked Roast Beef, Gooey Molten Lava Cakes, and Honey Glazed Grilled Butternut Squash, Slow Roasted Mouthwatering Tender Roast Beef, Warm red center, firmer with a bit of spring, Pink all the way through & firm to the touch, Gray and brown all the way through, very firm. Place the bottom round roast in a one-gallon sealable freezer bag. One implementing this cooking method, there are a few recipes that stand out as being particularly delicious. Secondly, it is important to cook the roast at a low temperature. If the roast is being smoked on a gas or charcoal grill, use indirect heat for cooking the meat without drying it out or turning the outside into a briquette. }, Costco Scalloped Potatoes {Resers Main St Bistro}, Brisket Style Tri Tip {Easy Smoked Trisket Recipe! 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 a few minutes before slicing and serving. Smoked Beef Roast will create the ultimate Sunday dinner. Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. And I'll continue to use it. Place the spice rub on all side of the roast, pressing it into the mustard so it sticks. Dialed it down to 200 its at 125-130 now, after 3:50 mins. 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. It should work well with an arm roast. Thin slices wont take as much time as a large hunk. I RECOMMEND THIS TO ANYONE THAT COOKS IN A SMOKER. Table of Contents. Start shopping online now with Instacart to get your favorite products on-demand. I set the thermometer for rare and didnt open the smoker once. Preheat your smoker to 250F. Set up for indirect cooking and add wood chips to coals. Wrap the chuck roast in butcher paper or foil and smoke until the internal temperature reaches 195 degrees F (this takes about an hour). I have a handful of smoked roast recipes on my site that make for the most beautiful and tasty centerpiece at your next family dinner. Smoke for approximately 2 hours at 225 degrees F. Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast. A brisket is a primal cut that comes from the chest area and is often divided into two sections, called the point and the flat. Leave the seasoned roast uncovered while refrigerated. Total cook time will be around 2 hours. The best way to smoke top round roast is by using a smoker. This will be my go to smoker roast beef recipe for now on. You can start seasoning your roast once it has reached the right temperature. Close door or lid, and smoke until the beef's internal temperature is 130F (55C) for medium-rare, about 2 hours. This recipe will cover how to prepare the roast and adding extra smoke flavor along with the time and temperature for smoking. Rather than looking at the clock while cooking this beef, keep an instant-read thermometer handy instead. Leave to rest for 10-15 minutes. It's not the best cut for roasting or braising, but it does make excellent cold-sliced beef. This will aid in keeping the meat from drying out. Combine all ingredients for the balsamic basil paste in a blender (olive oil, balsamic, garlic. I found your recipe and after the cut had thawed I seasoned it pretty close to the directions and left it in the fridge for two nights. Smoked Eye of Round Recipe Print Pin Rate Course: Main Course Prep Time: 5 minutes Cook Time: 2 hours 4 minutes Resting Time: 8 minutes Total Time: 2 hours 17 minutes Equipment Smoker Lump charcoal Post-oak wood chunks Cast Iron Skillet Ingredients Dry Brine Diamond Crystal kosher salt liberally apply Dry Rub 1.5 Tbsp 16 Mesh Black Pepper The roasts generally take 30 to 35 minutes per pound using a smoking temperature of 225 (107). Personally I am glad that most people still avoid this cut as it means that I can always find one at the grocery! I start by applying a thin coat of yellow mustard to the beef to help the dry rub adhere. The total cook time for this 2.5 pound roast was just a little over two hours. If you want to make your own big, bold beef rub then here is a great recipe to start with: Since this was a large lean cut we seasoned the roast the day before and let it dry brine in the refrigerator overnight. How to cook pork tri-tip so that it is juicy and delicious every time. Remove the beef roast from its original package and give it a good sprinkling of coarse salt and pepper. I am a fan of serving roast beef with a vegetable mash or pure. Another excellent recipe is for smoked prime rib. Baste (or spray) the eye of round with the Beef Baste every 10-15 minutes. A bottom round roast does not require much preparation prior to smoking. Our mission is to provide the best quality smokers and grills available on the market so that you can enjoy delicious smoked. Smoked meat is a portion of delicious food that many people enjoy. In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, and brown sugar to make the dry rub. Hi there, I'm Angela! For chuck roasts that will be pulled or shredded, the internal temperature should be closer to 205 (96) before the meat easily pulls apart. We did this one for about 4 hours for an internal temperature around 130 degrees (54c) for rare. Preheat your smoker to 225 degrees F. Place seasoned beef into your preheated smoker directly onto the grill. 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. Once the roast reaches the target temperature, it should be removed from the smoker and allowed to rest tented under aluminum foil for 20 to 30 minutes. So why the names? A four pound top round roast from Costco was seasoned with a big, bold beef rub and slow smoked in a Traeger pellet grill. You could also prepare creamy & cheesy grits, a cauliflower pure, or some creamed spinach. This results in tender portions that are not chewy. The benefits of eating include being low in fat and calories, as well as being a good source of protein. The thing that changes is the texture, which reflects the type of roast being smoked. Plus all of the simple steps for an incredibly delicious roast beef! I frequently use these beef round cuts as they are low-fat, undervalued, but extremely flavorful. For this one, I used some Sassafras, but any of the richer, stronger flavors will work. For the cost of a full brisket, you'll get annual access to an exclusive BBQ community, Pitmaster Classes, discounts, and much much more! To avoid drying out the beef, stay away from high temperatures or leaving the roast in the smoker too long. This is because the smoking process helps to break down the tough connective tissues in the meat. To offset the lean build of bottom round, well use a salt dry brine to help keep the beef moist and tender. Because the leg is a well-exercised part of the cow, the bottom round has a low fat content and marbling. DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you. Take a knife and insert it 4-5 times in the roast halfway through. Take those smoked onions and mushrooms and make a nice gravy or sauce to go with the roast beef. The following temperature chart works for the roast beef cuts and smoked prime rib group. 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. Load the pellet hopper or chip basket with your desired wood chips. If there is a probe thermometer attached, place it in one end of the roast. Put the beef roast on the smoker racks. This roast slices even better after a night in the refrigerator and makes some of the beast roast beef sandwiches you will ever eat. Fire up smoker to 225F (107C). If you are using a smaller roast, like an eye of round, then you will need to shorten the cooking time accordingly. Slice the roast against the grain in thin slices. Smoke the beef for 90 minutes and check the internal temperature. The bottom round roast, also referred to as the rump roast, is a lean cut of beef located near the hindquarters of the steer. When I'm not smoking delicious meals I'm working on making pelletsmoker.net bigger and better. While waiting, combine the ingredients for the seasoning paste in a blender or food processor. Turning your ordinary grilling into extraordinary Barbeque. This is the ideal temperature for smoking a bottom-round roast, as it will cook the meat slowly and evenly, infusing it with a delicious smoky flavor. You can also join in on the ongoing BBQ conversation on social media. In other words, dont make Prime rib for your kids lunches. Make the dry rub by mixing the salt, pepper, smoked paprika, garlic, and onion powders. I serve the smoked beef on toasted buns and I really cant emphasize enough what a difference the toasting makes. 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. I'm using an Eye of Round. TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Roasts can be frozen for 3 to 6 months and defrosted in the refrigerator before being warmed in the oven. Preheat your Traeger (or any pellet smoker) to 250 degrees. Umami uses affiliate links on this site. This smokey, intensely beefy roast takes minimal effort. This dish is made by rubbing a beef brisket with a special blend of spices and then smoking it over low heat until it is tender and juicy. For the cost of a full brisket, you'll get annual access to an exclusive BBQ community, Pitmaster Classes, discounts, and much much more! It makes for a great weekend roast that doubles as tasty sandwich leftovers during the week. In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. Share them in the comments below, Are you looking for an amazing grilled BBQ meat? Place a cast-iron skillet over the medium-high heat and melt 2 tablespoons of the butter. Got melange pices excellentfum aux granules Jack Daniel. ALL RIGHTS RESERVED. The recommended time and temperature for smoking a ribeye roast at 225 (107) is 35 to 40 minutes per pound plus 30 minutes of resting. We started by seasoning the roast aggressively with a classic beef dry rub. This makes it lean, and prone to turning dry or tough. It will take approximately 30-35 minutes per pound to smoke a bottom round roast to rare. We filled the hopper of the Trailhead with hickory pellets, added a foil liner to the grease deflector, closed the lid and set the temperature to 225F. While both cuts are best slow-cooked in moist environments, they do still need to be treated in slightly different ways. Place the roast directly on the smoker rack. Trimmed and prepared with a, Delicious carne asada seared to perfection on your backyard grill. Its a cut that excels at slow cooking, allowing the meat to break down into fork-tender pieces, especially when its braised as a pot roast. I'm a husband, father, forever hopeful Vikings fan and pellet smoker fanatic. Select a nice hardwood like oak or hickory for this roast to added some extra smokey flavor. It isnt an exact science! Prepare your side dishes or sandwich ingredients while the roast is cooking. And, most importantly, enjoy your smoked meat! Comparing Bairdi VS King Crab Whats The Difference? Maintain the smoker at a steady temperature with the lid closed for at least 15 minutes before adding the meat. Make sure to get the sides. . 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. You dont need to do too much to the roast prior to smoking it. This is one of those large cuts where diners preferences are likely to range from bloody rare to medium-well, which can be challenging to do with a single piece of meat. There was an error submitting your subscription. A lot of people dont realize how easy it is to smoke around the roast. We were using a four pound roast that we bought at Costco that was a little over two inches thick. It is awesome to be able to cook the majority of the meal in the smoker. Remove the roast when it reaches your target temperature and youll be sure to have a perfectly cooked roast. 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. We refer to this group of roasts as the roast beef cuts because they are usually served the same way roast beef is served, sliced relatively thin, and used as a main course or on sandwiches. Insert the probe thermometer in one end of the roast (if a thermometer is attached). Smoke your roast at 225F ( 107C ). 2019 GRILL MASTER UNIVERSITY. Let the rub work into the meat for a minimum of 30 minutes and up to overnight. While you have your smoker fired up, why not smoke some Brussels sprouts, green beans, some sweet onions, or mushrooms. To help cooks choose the right cut of meat and pair it with the proper technique, we break down different cuts, including time and temperature recommendations, seasoning advice, and a doneness guide. Your spectacular roast is a wonderful part of a Sunday roast dinner. Your email address will not be published. Bottom roasts are not as common at grocery stores and butcher shops because theyre harder to sell than other cuts. Most importantly, these beef cuts should not be overcooked. I was honestly shocked at how tender and juicy it is. Step 2: Set up and preheat your smoker to 250F. Pro tip #4: If you are fortunate enough to own a deli style meat slicer, use that to really slice the meat thinly. Using your hands, rub all over with your favorite dry rub. Your smoked eye of round ( or top round, or bottom round ) is best served between rare to medium-rare in my opinion. It has a more authentically beefy taste because it comes from a primal cut closer to the animals muscle. This is a fast smoker recipe so you will need to have a digital thermometer on hand and pay attention as you cook. Plus the leftovers are absolutely perfect for slicing thin and piling high on some smoked roast beef sandwiches or French dip sandwiches. Combine the seasoning in a small bowl. This step helps make this cut of beef a bit less tough. In some parts of the country, namely Texas, smoked brisket borders on a religion, similar to smoked pork ribs or whole hog in parts of the Southeast. After seasoning the roast, throw it in the smoker and cook it until the internal temperature reaches 145 degrees Fahrenheit. Other options include brining the beef or injecting beef broth into your roast before smoking. 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. Smoke the Top Round Roast for 90 minutes, then spritz with water and flip the roast. This dish features a succulent cut of beef that is rubbed with spices and then slow-cooked in a smoker until it is melt-in-your-mouth tender. Oak and hickory are still my top two picks, especially when combined with cherry wood! However, top round is an extremely lean cut with little marbling so the difference between Select, Choice and Prime will be minimal. I prefer to dry brine my beef roasts with seasoning at least overnight and up to 2-3 days for the best flavor. Just slice the roast thin whenever you want a sandwich, and heat it up in the oven while the bun is being toasted. Preheat the grill to 225 degrees (122c) and place the roast directly onto the grill. Make sure you preheat the smoker before adding the roast. For a medium-rare roast, take it out of the smoker when the internal temperature is between 132 (55) and 137 (58). With the right temperature and time spent in the smoker the bottom round roast will be tender and juicy. Smoke for 90 minutes to 1 hour and 45 minutes or until. How To Smoke Roast Beef Using an Eye of Round Roast. However, if youre unable to get there in person and are purchasing a roast online, make sure that the vendor ships overnight so that your meat arrives fresh. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. There are some differences between smoked beef roasts and those that are slow-roasted in the oven or cooked sous vide. After another 30 minutes the roast got another spritz. For those not familiar with this cut of meat, its extremely lean. There are lots of choices when it comes to smoking beef roasts, with each cut excelling at different things. A smoked top round roast can be delicious and juicy if you use the right smoking techniques and preparation. Let the roast cook for another 30 minutes until an internal temperature of 130F is reached. For a good dry brine, all we need is half a teaspoon of kosher salt per pound of meat. This results in tender portions that are not chewy. If you have a meat probe available to you, Remove the smoked roast beef when the internal temperature reaches your desired level of doneness. Top with the two remaining tablespoons of butter and wrap it tightly. Fum 3h a 225f jusque 140f of coarse salt 2 tbs. Leftover Smoked Chicken Recipes {11+ Ideas! Remove roast from smoker and tent with foil. When the roast is served as the main course for a nice dinner, pair it with crispy, herb-laden Roasted Fingerling Potatoes, some Creamy Mac and Cheese, or homemade Creamed Corn. Here are a few tips for smoking a roast with flavors that pop and a texture so tender and juicy you can cut it with a fork. It just takes a minute to do and there is very little waste. 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. Finally, before slicing into the roast, allow it to rest. What constitutes rare and medium-rare cooked meat? An optional step is to truss the beef to help create a more uniform shape. Roasts do not need to be trussed unless there are loose pieces or they are an irregular shape. Preheat your pellet smoker or charcoal grill to 225 degrees F. . 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. Before applying the spice rub, give the roast a good rub down with Worcestershire sauce. Coat the beef with a thin layer of yellow mustard. Let us know what you think and share your notes and ideas with other cooks. Bottom is a more well-worked muscle, making it leaner and lower in fat content. Prepare your fire by piling charcoal and oak or a wood of your choice into a pyramid shape. Yes, We put the roast directly on the grate inside the smoker. Most eye of round roasts will have one side with a thin fat cap and layer of silverskin and I always take this layer off. While the pellet smoker heats up, remove the roast from the plastic bag. A simple way to make au jus is to combine 2 cups of beef stock or beef broth along with some sauteed onions, garlic, and a little mix of whatever seasoning was used on the roast. Set up smoker for cooking at about 225-250F with indirect heat. Bottom round roast is also known as bottom round rump roast or round tip roast. Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it. First, youll need to choose the good Smoker. 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. How long it takes the beef to reach 130F is determined by the thickness of the roast, not the weight. Make small punctures in the top of the meat, inserting garlic slices evenly all over. You can absolutely carve this up and devour it right off the pit but I like to wrap it in foil and refrigerate overnight. Place the slices on a platter and serve with your favorite side dishes. Remember fat = flavor and moisture, and without a lot of fat in this cut, it is easier to overcook a bottom round roast. 1 When ready to cook, set the Traeger temperature to 250 and preheat with the lid closed for 15 minutes. Pro tip #2: Resting the meat serves 2 purposes: The meat will continue to cook to approximately 140F and the juices will be reabsorbed into the muscle. You are looking for 130F to 135F. Making smoky sandwiches with the leftover beef is a great idea. After the roast had smoked for 90 minutes the rub had set and the beef had beautiful color. In addition, smoked meats have a richer flavor, thanks to the smoky aromas that penetrate the flesh during the cooking process. 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. I cant wait to see your results! 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. what type of wood do you use? 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. The majority of the meat found in grocery stores and butcher shops is graded Choice. Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature. With a little practice, youll be able to produce precisely smoked, flavorful meat. How Much Does an Eye of Round Roast Cost? The key to smoking around roast is to cook it slowly over low heat. Begin by preheated. For this recipe were using a 3-pound bottom round, so will use 1 teaspoons of salt. 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. So, if youre looking for a tasty and enjoyable way to prepare a round roast, smoking it is worth considering. Layer that goodness on! However, with a good salt dry brine, we can cook it efficiently on the smoker. }, Hot Dog Burnt Ends {Simple Tricks for Amazing Results}, Tri Tip Burnt Ends {Crunchy, Spicy, and Delicious in Four Hours}. Thanks for the advice. You can serve the slices over a Caesar salad, make roast beef sandwiches or dice the meat for tacos. Recently while shopping at Cub Foods I saw this 2.5 lb bottom round roast marked down for under $13.00. ), place the roast on the smoker and smoke for 2 to 2 1/2 hours or until the internal temperature reads 130 degrees F. Rest. Once the meat has reached the correct internal temperature, remove the roast from the smoker to a. Slice the roast thinly and drizzle each slice with the reserved butter. Season on all sides with the Hey Grill Hey Beef Seasoning or salt and pepper.

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