Smoked Bottom Round Roast – Instructions
Step 1: Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature.
Step 2: Set up and preheat your smoker to 250°F. If using an electric smoker, fill the water bowl half way and place wood chips in the tray. Open the top vent and. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open. Close the doors and lids on both smokers and allow them to come to temperature.
Step 3: In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar.
Step 4: Coat the beef with the mustard using a brush or your hands. Place the spice rub on all side of the roast, pressing it into the mustard so it sticks.
Step 5: Place the roast directly on the smoker rack. Insert the probe thermometer in one end of the roast (if a thermometer is attached). Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°F. Remember to check the water, wood chips, or pellets and replenish as needed.
Step 6: Remove the cooked round roast to a clean cutting board and tent with foil. Allow the meat to rest for at least 15 minutes before slicing.
Pro tip #2: Resting the meat serves 2 purposes: The meat will continue to cook to approximately 140°F and the juices will be reabsorbed into the muscle. Don’t skip this step.
Step 7: Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it. This results in tender portions that are not chewy. Place the slices on a platter and serve with your favorite side dishes.
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3.69 from 128 votes
Smoked Bottom Round Roast Recipe
The bottom round roast, also referred to as the rump roast, isa lean cut of beef located near the hindquarters of the steer. A bottom round roast is often oven baked. It can also be braised for a long time in liquid to be served as a pot roast. It doesn’t require a marinade or brine in my opinion. 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.
Prep Time20 mins
Cook Time1 hr 45 mins
Course: Main Course
Cuisine: American
Keyword: Smoked Bottom Round Roast
Servings: 5
Calories: 210kcal
Equipment
Measuring cup
Measuring spoons
Small mixing bowl
Wire whisk
Smoker
Hickory or mesquite wood chips or pellets
Digital or probe meat thermometer
Cutting board
Aluminum foil
Very sharp carving knife
Ingredients
- 3 pound bottom round roast
- 1/4 cup yellow mustard
- 1 tablespoon coarsely ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
Instructions
Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature.
Set up and preheat your smoker to 250°F.
If using an electric smoker, fill the water bowl half way and place wood chips in the tray.
Open the top vent and. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open.
Close the doors and lids on both smokers and allow them to come to temperature.
In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar.
Coat the beef with the mustard using a brush or your hands.
Place the spice rub on all side of the roast, pressing it into the mustard so it sticks.
Place the roast directly on the smoker rack.
Insert the probe thermometer in one end of the roast (if a thermometer is attached).
Smoke for 90 minutes to 1 hour and 45 minutes or untilthe internal temperature reads 130 to 135°F.
Remember to check the water, wood chips, or pellets and replenish as needed.
Remove the cooked round roast to a clean cutting board and tent with foil.
Allow the meat to rest for at least 15 minutes before slicing.
Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it.
This results in tender portions that are not chewy.
Place the slices on a platter and serve with your favorite side dishes.
Nutrition
Serving: 112g | Calories: 210kcal
Side Dish and Leftover Ideas
I am a fan of serving roast beef with a vegetable mash or purée. Mashed potatoes would be my first choice. You could also prepare creamy & cheesy grits, a cauliflower purée, or some creamed spinach.
While you have your smoker fired up, why not smoke some Brussels sprouts, green beans, some sweet onions, or mushrooms. Take those smoked onions and mushrooms and make a nice gravy or sauce to go with the roast beef.
Making smoky sandwiches with the leftover beef is a great idea. A French dip sandwich is roast beef on a crusty roll dipped in au jus or beef stock. Smoked bottom round roast slices on a hard roll with lettuce, tomato, and Russian dressing is delicious. And why not shave that beef and create cheese steak sandwiches with some peppers and onions piled on?
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. There won’t be a lot, but the intense smoky flavor will enhance your beef broth for the dip.
