Beef Round Roast Beef Recipe Smoker

Smoked lesser round roast cooked depression and irksome over oak wood for the perfect plate of barbecue beefiness. Prepared with a quick dry brine and Texas-style paprika and garlic dry rub, this delicious beef cut tin can feed a crowd! Acquire how to fume bottom round with our easy smoking recipe.

1. What is Beefiness Bottom Circular Roast?
2. Bottom Round vs. Top Round Roast
3. Where to Buy Bottom Round Roast
4. Best Wood
5. Dry Alkali
6. Fourth dimension & Temperature
7. Quick Tips
8. Smoked Beef Bottom Round

Today nosotros're looking at bottom round basics from dry brining to seasoning, and how to smoke information technology for the perfect plate of tender sliced roast beefiness.

Just like smoked meridian round, beef bottom round roast is best served sliced. This makes it nifty either for sandwiches or paired with other beautiful smoked side dishes.

What is Beef Bottom Round Roast?

Bottom circular is derived from the cow's hind leg and rump, often known as the circular. There are several subsections of beefiness circular found hither, including top round, bottom round, and eye circular.

Because the leg is a well-exercised part of the cow, the bottom circular has a low fat content and marbling. This makes it lean, and prone to turning dry out or tough. As a consequence, slow 'moist' rut methods, such as sous vide or wearisome cooking, are normally used to prepare it. However, with a proficient common salt dry brine, we tin can cook it efficiently on the smoker.

Bottom round is typically served in sparse slices and can be stale or smoked to form jerky, or just eaten solitary or in a BBQ sandwich.

Lesser Round vs. Superlative Round Roast

Beefiness summit and bottom roast are often dislocated, merely there are distinct differences between the two. While both cuts are best slow-cooked in moist environments, they practice however need to exist treated in slightly dissimilar ways.

Top circular is a beef roast cut from the within of the round, or the rear leg of cattle, while bottom round is cutting from the outside of the round. So why the names? The round cardinal "is placed on the butcher's block with the outside on the bottom and the inside on the top, so these cuts became known as bottom and top round."

A major divergence is that top circular is more tender than bottom round. Bottom is a more well-worked muscle, making information technology leaner and lower in fat content. It has a more than authentically 'bulky' gustation because information technology comes from a central cut closer to the beast's musculus.

While top is commonly bought whole or halved, lesser is comprised of three sections: The centre, the apartment, and the heel. For this recipe, we'll exist using a whole bottom roast.

Where to Buy Bottom Circular Roast

Bottom roasts are not every bit mutual at grocery stores and butcher shops considering they're harder to sell than other cuts. That being said, it is possible to discover them at some locations.

The best way to purchase bottom circular roasts, or any other cutting of beefiness, is by ordering straight from the butcher store. However, if you lot're unable to get there in person and are purchasing a roast online, make certain that the vendor ships overnight then that your meat arrives fresh.

All-time Wood

The all-time wood for smoking beef bottom round roast is oak. Breaking the wood into thin pieces, or chips is better for smoking than chunks because it burns more evenly.

Dry Brine

To offset the lean build of bottom circular, nosotros'll apply a table salt dry brine to aid go on the beef moist and tender. It should also help to enhance the natural flavors constitute in the meat cutting.

For a good dry out alkali, all we demand is half a teaspoon of kosher table salt per pound of meat. For this recipe nosotros're using a three-pound bottom round, and then will use 1 ½ teaspoons of salt. But apply an evening coating of common salt over the beef, before leaving it in the fridge overnight or for a minimum of two hours.

Time & Temperature

Aim to smoke the round for approximately 30-forty minutes per pound of meat at 225°F (107°C). For our 3-pound beef bottom round, we'll smoke for xc to 120 minutes, or until the internal temperature has reached 130°F (55°C) for medium-rare doneness.

Quick Tips

1. Beefiness should non exist cooked past medium doneness to avoid drying out the meat
2. Double wrap your roasts in foil if you want it to be done earlier and are worried about drying out the meat
3. If you're going to cover with foil, make sure information technology doesn't touch on the beef when cooking because this can cause steaming and overcooking of the roast
4. Remove the roast from the fridge 40 minutes prior to cooking and let it to come up to room temperature.

Smoked Beef Lesser Round

Smoked bottom round roast cooked depression and dull 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 beefiness cutting tin can feed a crowd!

Class Main Grade

Cuisine American, BBQ

Prep Time 10 minutes

Cook Fourth dimension 2 hours

Dry Alkali ii hours

Total Time 4 hours 10 minutes

Servings half dozen

• 3 lb beef bottom round roast
• 1 ½ tsp kosher salt
• yellow mustard

Dry Rub

• ¾ cup kosher common salt
• ¾ cup ground black pepper
• ane½ tbsp garlic powder
• 1½ tbsp onion powder
• ane½ tbsp smoked paprika
• 1 tsp cayenne pulverization

• Set the roast past evenly coating it in a thin layer of Kosher table salt. Leave information technology to dry out brine for 2 hours in the fridge.

• 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 xanthous mustard. Utilize the rub to the beef, roofing 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, well-nigh 2 hours.

• Remove roast from smoker and tent with foil. Leave to remainder for x-15 minutes.

• Slice beefiness thinly to serve.

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Source: https://theonlinegrill.com/smoked-bottom-round-roast/

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